Butter Chicken Hot Wings: A Fusion Delight
Are you ready to spice up your game day or bring a unique flair to your next dinner party? My latest recipe, Butter Chicken Hot Wings, combines the creamy, spiced wonder of butter chicken with the crispy joy of hot wings, complete with a cool and tangy Yogurt Raita dipping sauce. It’s a fusion that promises to tickle your taste buds!
Ingredients
For the Chicken Wings:
- 1 ½ lbs chicken wings, split into drums and flats
- ¾ teaspoon kosher salt per pound of meat
- ¾ teaspoon baking powder (optional, for baking)
- 1 quart peanut oil for frying
- Minced cilantro for garnish
For the Butter Chicken Hot Wing Sauce:
- 4 tablespoons unsalted butter
- 2 teaspoons garam masala
- 1 teaspoon Kashmiri chili powder (or regular chili powder)
- 1 teaspoon granulated garlic
- ½ teaspoon each of ground cumin, ground ginger, and paprika
- ¼ teaspoon cayenne
- ¾ teaspoon kosher salt
- 3 tablespoons tomato paste
- ½ cup heavy cream
- ½ cup whole milk
- 1 teaspoon white vinegar
For the Yogurt Raita Dipping Sauce:
- ¾ cup full-fat plain yogurt
- 2 tablespoons each finely minced parsley and cilantro
- 1 clove garlic, grated
- 1 teaspoon lemon juice
- ½ teaspoon lemon zest
- ½ teaspoon garam masala
- ½ teaspoon kosher salt
- ⅛ teaspoon black pepper
Directions
1. Chicken Preparation:
- Begin by separating the drums from the wings if needed. Toss the wings with kosher salt, and if baking, include baking powder. Place on a wire rack-lined baking sheet and rest uncovered in the fridge for 30 minutes to overnight.
2. Butter Chicken Hot Wing Sauce:
- In a medium saucepan, melt butter over medium-high heat. Stir in the spices and toast until fragrant, about 1 minute. Add tomato paste and cook for an additional minute, stirring. Whisk in heavy cream and milk, and simmer until slightly thickened, about 5 minutes. Remove from heat, stir in vinegar, and season with salt and pepper.
3. Frying Instructions:
- Heat peanut oil to 350-375°F. Fry the wings in batches until golden and crispy, about 15-20 minutes. Optionally, re-fry wings for extra crispiness. Drain and toss with the warm sauce.
4. Baking Instructions:
- Preheat the oven to 250°F. Bake wings on a wire rack for 30 minutes, then increase to 425°F and bake for an additional 40-50 minutes until crispy. Toss in sauce.
5. Yogurt Raita:
- Mix all ingredients in a small bowl and refrigerate until serving.
6. Serve:
- Garnish wings with cilantro and serve with the refreshing yogurt raita.
Nutritional Information
- Prep Time: 40 minutes
- Cooking Time: 70 minutes
- Total Time: 110 minutes
- Calories: 650 kcal per serving
- Servings: 4
Whether you’re hosting a laid-back evening at home or a lively party, these Butter Chicken Hot Wings are guaranteed to impress. Enjoy the flavors of an Indian classic blended seamlessly with an American favorite. Dig in and let each bite bring a burst of creamy, spicy, and crispy delights!
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Butter Chicken Hot Wings
- Total Time: 110 minutes
- Yield: 4 1x
Description
Experience the explosive flavors of Butter Chicken Hot Wings, a delicious twist on classic Indian cuisine. These wings are coated in a rich, aromatic butter chicken sauce and served with a refreshing yogurt raita, blending the comforting warmth of Indian spices with the classic appeal of crispy chicken wings. Perfect for game days, family gatherings, or a flavorful weekend treat!
Butter Chicken Hot Wings are more than just a meal; they’re a culinary adventure. The spiced, creamy sauce paired with the tangy coolness of the raita offers a perfect balance, satisfying your cravings for both spice and freshness. This dish promises to impress at any dining table, ensuring a memorable experience for all your senses.
Ingredients
Chicken Wings:
1 ½ lbs chicken wings, split into drums and flats
¾ teaspoon kosher salt per pound of meat
¾ teaspoon baking powder (optional, only for baking)
1 quart peanut oil for frying
Minced cilantro for garnish
Butter Chicken Hot Wing Sauce:
4 tablespoons unsalted butter
2 teaspoons garam masala
1 teaspoon Kashmiri chili powder (or regular chili powder)
1 teaspoon granulated garlic
½ teaspoon ground cumin
½ teaspoon ground ginger
½ teaspoon paprika
¼ teaspoon cayenne
¾ teaspoon kosher salt
3 tablespoons tomato paste
½ cup heavy cream
½ cup whole milk
1 teaspoon white vinegar
Yogurt Raita Dipping Sauce:
¾ cup full fat plain yogurt
2 tablespoons parsley, finely minced
2 tablespoons cilantro, finely minced
1 clove garlic, grated
1 teaspoon lemon juice
½ teaspoon lemon zest
½ teaspoon garam masala
½ teaspoon kosher salt
⅛ teaspoon black pepper
Instructions
Chicken Preparation: Begin by separating the drums from the wings if needed. Toss the wings with ¾ teaspoons of kosher salt per pound in a large bowl or plastic bag. Transfer to a wire rack-lined baking sheet and rest uncovered in the fridge for 30 minutes to overnight. For baking, also apply ¾ teaspoon of baking powder per pound while salting.
Butter Chicken Hot Wing Sauce: In a medium saucepan, melt butter over medium-high heat. Stir in the spices and toast until fragrant, about 1 minute. Add tomato paste and cook for 1 minute, stirring. Whisk in heavy cream and milk, simmering until slightly thickened, about 5 minutes. Remove from heat, stir in vinegar, and season with salt and pepper.
Frying Instructions: Heat peanut oil to 350-375°F in a large pot. Fry the wings in batches until golden and crispy, about 15-20 minutes. Optionally, re-fry wings for 2-3 minutes for extra crispiness. Drain and toss with warm sauce.
Baking Instructions: Preheat the oven to 250°F. Bake wings on a wire rack for 30 minutes, then increase to 425°F and bake for 40-50 minutes until crispy. Toss in sauce.
Yogurt Raita: Mix all ingredients in a small bowl and refrigerate until serving.
Serve: Garnish wings with cilantro and serve with yogurt raita.
- Prep Time: 40 minutes
- Cook Time: 70 minutes
Nutrition
- Calories: 650 kcal