Description
This Chicken Tikka Masala Wings recipe offers a flavorful twist on classic wings by marinating them in a spiced blend of yogurt and curry spices, then cooking them until tender and coated in a creamy, aromatic tomato-based sauce. Perfect as an appetizer or main dish, these wings combine the rich and complex flavors of traditional Indian cuisine with the beloved comfort of crispy chicken wings.
Ingredients
Scale
Chicken Wings and Marinade
- 2 pounds chicken wingettes and drumettes
- 1 teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 teaspoon sweet curry powder
- 1 teaspoon garam masala
- 1 teaspoon granulated sugar
- ½ cup buttermilk
- ¼ cup Greek yogurt
- ¼ cup canola oil
Sauce
- ½ medium yellow onion, finely diced
- 2 cloves garlic, minced
- 1 tablespoon butter
- 1 tablespoon canola oil
- 2 teaspoons ground cumin
- ½ teaspoon kosher salt
- ½ teaspoon ground ginger
- ¼ teaspoon ground cinnamon
- ¼ teaspoon turmeric (optional)
- ¼-½ teaspoon cayenne pepper
- 1½ teaspoons garam masala
- 1 teaspoon paprika or sweet paprika
- 1 (16 ounce) can tomato sauce
- ½ cup heavy cream or Half ‘n Half
- 2 teaspoons granulated sugar
Garnish
- Chopped fresh cilantro or parsley (optional)
Instructions
- Marinate the Wings: In a large bowl, combine chicken wings with kosher salt, ground black pepper, sweet curry powder, garam masala, granulated sugar, buttermilk, Greek yogurt, and canola oil. Mix well to coat all wings evenly. Cover and refrigerate for at least 1 hour, preferably up to 4 hours, to allow flavors to penetrate the chicken.
- Cook the Wings: Preheat your oven to 400°F (200°C). Arrange the marinated wings on a baking sheet lined with foil or parchment paper. Bake for 25-30 minutes, flipping halfway through, until the wings are cooked through and nicely browned.
- Prepare the Tikka Masala Sauce: While the wings are baking, heat butter and canola oil in a large skillet over medium heat. Add diced onions and cook until soft and translucent, about 5 minutes. Add minced garlic and cook for another minute. Stir in ground cumin, kosher salt, ground ginger, cinnamon, turmeric (if using), cayenne pepper, garam masala, and paprika. Cook the spices for 1-2 minutes until fragrant. Add tomato sauce, granulated sugar, and stir to combine. Simmer the sauce on low heat for 10-15 minutes, stirring occasionally.
- Finish the Sauce and Combine: Stir in the heavy cream or Half ‘n Half and allow the sauce to heat through but not boil. Add the baked wings to the sauce and toss gently to coat thoroughly with the creamy tikka masala sauce.
- Serve: Transfer wings to a serving dish and garnish with chopped fresh cilantro or parsley if desired. Serve hot as an appetizer or alongside rice or naan for a full meal.
Notes
- Marinating the wings for several hours enhances flavor and tenderness.
- Adjust cayenne pepper quantity to control spiciness.
- You can broil the wings for a few minutes at the end of baking for crispier skin.
- The sauce can be made ahead and reheated before tossing with wings.
- Serve with cooling raita or cucumber salad to balance spiciness.
