Eating chicken wings with your fingers is a feeling unsurpassed by anything else. And, when the flavour is both strange yet familiar, you can't help but devour them. The idea for these Butter Chicken Wings that I made last week popped into my head and refused to leave till I made it!
So when I had some friends over for dinner last weekend, I knew this was the moment to execute it.Fortunately, I had a pack of wings in the freezer - all I had to do was put it together. I planned it around a Modern Indian themed dinner - complete with Masala Roasted Potatoes - marinated in ghee, garlic, green chillies, chopped up curry leaves and Maharashtrian Goda Masala - Sausage spaghetti (like a Sausage Pulao) - and some traditional Sheer Korma.
The execution is simple; I used the gravy recipe from my Butter Chicken Recipe - marinated the chicken wings with flour and Chicken Tikka Powder; fried it off (you can also bake it), and then tossed it in the gravy. Top with slivers of ginger and green chillies and voila - they are ready!
Butter Chicken Wings
- 500 gms chicken wings
- 4-5 tbsp flour (maida or rice flour work well)
- 2-3 tbsp Chicken Tikka Masala powder (I like Shaan as a brand)
- Salt and pepper to taste
- Butter chicken gravy (find the recipe here)
- Oil to deep fry
- 1/2 inch ginger (julienned)
- 3-4 green chillies (deseeded and julienned)
- 1 tbsp kasuri methi
- Wash the chicken wings well and dry them properly.
- Separate the wings and the drumettes (basically in two halves - here's a guide on the structure of chicken wings.)
- Coat them generously with the flour, tikka masala, salt and pepper.
- Set aside for at least half an hour.
- Prepare the gravy in the meanwhile - according to the instructions in the link.
- The only difference here is that, we dont add the remaining marinade of yoghurt, garlic, ginger paste to the tomato base. And, that is okay.
- I simply added a little chicken tikka masala to the tomatoes and sauteed them before grinding - to amp up the flavour.
- Once the gravy is done, heat up the oil in a saucepan.
- Now, add the chicken wings one by one till they crisp up and are golden brown.
- Once they are all done and drained of the oil, mix them with the gravy.
- Top with the garnishes and serve hot as a starter.
If you want to bake the wings, put them in a 180 degree preheated oven for at least 25-30 minutes.