Description
Succulent butter chicken hot wings blend North Indian spices with American wing culture. Crispy, tangy wings deliver complex flavor profiles that tempt you to savor each spicy, creamy bite.
Ingredients
Scale
- 1.5 lbs (680 g) chicken wings, split into drums and flats
- 4 tbsps unsalted butter
- 3 tbsps tomato paste
- 1 cup (240 ml) heavy cream
- 1 cup (240 ml) whole milk
- 0.75 cup (180 ml) full fat plain yogurt
- 1 quart (946 ml) peanut oil for frying
- 2 tbsps parsley, finely minced
- 2 tbsps cilantro, finely minced
- 1 clove garlic, grated
- 2 tsps garam masala
- 1 tsp Kashmiri chili powder (or regular chili powder)
- 1 tsp granulated garlic
- 1 tsp white vinegar
- 1 tsp lemon juice
- 0.75 tsp kosher salt per pound of meat
- 0.75 tsp kosher salt
- 0.75 tsp baking powder (optional, only for baking)
- 0.5 tsp ground cumin
- 0.5 tsp ground ginger
- 0.5 tsp paprika
- 0.5 tsp garam masala
- 0.5 tsp lemon zest
- 0.5 tsp kosher salt
- 0.25 tsp cayenne
- 0.125 tsp black pepper
- Minced cilantro for garnish
Instructions
- Prep Wings: Massage kosher salt across chicken wings, ensuring uniform coating. Position on wire rack-lined baking sheet and refrigerate uncovered for 30 minutes to enhance skin crispiness.
- Create Sauce Base: Melt butter in saucepan over medium heat. Quickly toast aromatic spices until intensely fragrant, releasing complex flavor profiles.
- Develop Sauce Complexity: Integrate tomato paste into spice mixture, stirring continuously to prevent scorching. Allow paste to caramelize, developing rich, deep undertones.
- Build Sauce Texture: Gradually whisk heavy cream and milk into spice blend, creating a silky, luxurious sauce. Simmer gently, allowing liquid to reduce and thicken naturally.
- Finish Sauce: Remove from heat, incorporate vinegar. Season with salt and pepper to balance flavors, then set aside to cool slightly.
- Cook Wings: Choose between frying or baking method. For frying, heat peanut oil to 350-375°F. Lower wings in small batches, maintaining consistent oil temperature. For baking, preheat oven to 250°F, place wings on wire rack, and slow-cook for 30 minutes.
- Crisp Wing Exterior: If frying, cook until golden brown and crisp. If baking, increase oven temperature to 425°F and continue cooking until wings develop a gorgeous, crisp golden exterior.
- Final Coating: Lavishly drench freshly cooked wings in warm butter chicken sauce, ensuring complete and even coverage.
- Serve: Plate wings with fresh cilantro garnish. Quickly prepare yogurt raita by combining ingredients in a small bowl. Serve alongside cool, refreshing raita for perfect flavor balance.
Notes
- Optimize Skin Crispiness: Refrigerate wings uncovered to dry out skin, ensuring maximum crunch and golden-brown texture.
- Spice Toasting Technique: Quickly toast spices in butter to release intense, aromatic flavors that form the sauce’s flavor foundation.
- Temperature Control: Maintain precise oil temperature (350-375°F) when frying to achieve perfectly crisp wings without burning.
- Sauce Consistency Tip: Simmer sauce gently to reduce and thicken naturally, creating a luxurious, clingy coating for wings.
- Prep Time: 40 minutes
- Cook Time: 70 minutes
- Category: Dinner, Snacks
- Method: Frying
- Cuisine: Indian
Nutrition
- Serving Size: 5
- Calories: 560
- Sugar: 2 g
- Sodium: 900 mg
- Fat: 40 g
- Saturated Fat: 16 g
- Unsaturated Fat: 24 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 0 g
- Protein: 46 g
- Cholesterol: 160 mg