Butter Chicken Wings
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A Note from Feedfeed
These succulent, spicy butter chicken wings are perfect for game-day snacking. Inspired by the Indian dish murgh makhani, or butter chicken, the chicken wings are marinated overnight in a garlicky yogurt before being charred under the broiler, then enrobed in a creamy spiced tomato sauce.
Recipe Description
Are we really still making the same old buffalo wings? I decided to spice things up and try something more inspired. Murgh makhani (butter chicken) is typically served as an entree, but these chicken wings prove the delicious sauce can be more versatile. A combination of spices is used to give the dish a rich aroma and hit of heat. We will combine garam masala, tandoori masala, ground cardamom, ground turmeric, ground cloves, and fiery Kashmiri chili powder in both the yogurt marinade and the sauce, but what truly gives this sauce life is kasoori methi, or dried fenugreek leaves. You can easily find these ingredients at a local Indian grocery store or on Amazon (although Amazon will not lead to the possibility of discovering even more amazing Indian products you may find while browsing the shelves, not to mention supporting a local business!)
- Butter Chicken Wings Ingredients
- Ingredient Notes
- Test Kitchen Notes
- FAQs
- Recipe Card
Butter Chicken Wings Ingredients
Ingredient Notes
Chicken Wings
Chicken wings are sold in grocery stores as whole wings or with the drumettes separated from the flats (sometimes sold as "party wings").
Dairy
Butter is, of course, the preferred fat used in this dish. Ghee would be another good substitute but lacks the sweetness of fresh butter. Finish the sauce with heavy cream that lifts the color of the sauce to a gorgeous orange hue.
Fire-Roasted Tomatoes
I use fire-roasted tomatoes in the butter chicken sauce to add a hint of charred flavor. Butter chicken is often made with tandoori chicken, which develops a lovely char in a tandoor oven.
Herbs and Spices
Garam masala, tandoori masala, ground turmeric, ground cardamom, ground cloves, and dried fenugreek leaves add bold flavor to the butter chicken sauce as well as the yogurt marinade. Garnish with fresh chopped cilantro for a pop of brightness.
Aromatics
Fresh garlic, ginger, and onion add depth of flavor and give body to the butter chicken sauce.
Test Kitchen Notes
Marinade
These butter chicken wings are marinated in Greek yogurt, fresh chopped garlic, and some of our butter chicken spice blend for at least 12 hours. The acid in the yogurt tenderizes with chicken wings for a juicy bite.
Murgh Makhani Sauce
Butter chicken sauce starts with butter, a potent spice blend, and lots of aromatics that add body to the sauce once blended. Kasoori methi (dried fenugreek leaves) add an herbaceous taste with a slight menthol flavor that really defines the flavor.
FAQs
How do you get sauce to stick to chicken wings?
I coat my chicken wings in the sauce two times; once after the wings are par-cooked, and a second time right before serving.
What is the fancy name for butter chicken?
Murgh makhani is the name for butter chicken in Delhi, India where the dish originates.
Why did my butter chicken sauce curdle?
Make sure to add the heavy cream to the sauce at the end of cooking. If you notice your sauce starting to break, add a splash of water to try to re-emulsify.
Recipe Card
ingredients
For the Butter Chicken Spice Blend
- 2 1/2 teaspoons garam masala
- 2 1/2 teaspoons tandoori masala
- 3/4 teaspoon ground turmeric
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground cloves
ingredients
For the Chicken Wings
- 2 pounds drumettes and flats separated chicken wings
- 5 ounces plain Greek yogurt
- 2 teaspoons kosher salt
- 1 1/2 tablespoons Butter Chicken Spice Blend
- 4 cloves finely chopped garlic
- 2 teaspoons plus more to taste kosher salt
ingredients
For the Butter Chicken Sauce
- 4 tablespoons unsalted butter
- Remaining Butter Chicken Spice Blend
- 2 tablespoons finely chopped ginger
- 3 cloves finely chopped garlic
- 1/2 small finely chopped (about 3/4 cup) onion
- 3 tablespoons tomato paste
- 1 (14.5-ounce) can crushed fire-roasted tomatoes
- 1 tablespoon kasoori methi (dried fenugreek leaves)
- (optional) Pinch sugar
ingredients
For Serving
- Sliced cucumbers
- plain Greek yogurt
- Chopped cilantro
Method
Make the Butter Chicken Spice Blend
Step 1
Combine the garam masala, tandoori masala, ground turmeric, ground cardamom, and ground cloves in a small bowl. Spice blend can be made in advance and stored in an airtight container.
Marinate the Chicken Wings
Step 1
Add chicken wings to a large bowl with the yogurt, kosher salt, garlic, butter chicken spice blend, and chopped garlic. Toss with tongs or gloved hands until thoroughly coated. Cover and marinate in the refrigerator for 12-24 hours.
Make the Butter Chicken Sauce
Step 1
Melt the butter in a medium pot over medium-low heat.
Step 2
Add the remaining butter chicken spice blend, stirring to combine. Add the ginger, garlic, and onion and stir to coat. Cover and cook for 5 minutes.
Step 3
Add the tomato paste, fire-roasted tomatoes, kosher salt, and kasoori methi to the pot and stir until well combined. Cover and cook for 45 minutes, stirring occasionally.
Step 4
Add 1/2 cup water to the sauce, then blend the sauce until smooth. Return to the pot and add the heavy cream. Taste and season with additional salt and a pinch of sugar, if necessary.
Cook the Chicken Wings
Step 1
Line a baking sheet with foil, then lightly coat with nonstick cooking spray.
Step 2
Arrange the marinated chicken wings evenly on the baking sheet, then broil for 10 minutes, until charred.
Step 3
Toss the wings with about 3/4 cup of the butter chicken sauce, then return to the oven and broil for an additional 10-12 minutes.
Step 4
Toss the butter chicken wings with more sauce, then transfer to a serving dish. Drizzle with heavy cream, if desired, and sprinkle with chopped cilantro.
Step 5
Serve butter chicken wings with a side of sliced cucumber and some yogurt for dipping.
