If you love wings packed with bold flavors and a saucy kick, the Chicken Tikka Masala Wings Recipe is about to become your new obsession. These wings take the classic Indian tikka masala spices and transform them into finger-licking bites that are crispy, creamy, and richly seasoned all at once. Every piece is drenched in a fragrant tomato-cream sauce infused with warming spices like garam masala, cumin, and a hint of cayenne, making this dish a perfect crowd-pleaser for game days or weeknight dinners. Whether you’re a fan of Indian cuisine or just love a tasty twist on chicken wings, this recipe offers a perfect balance of spice, creaminess, and satisfying texture that you’ll want to make again and again.
Ingredients You’ll Need
These ingredients are straightforward yet thoughtfully chosen to build the vibrant flavors and tender texture that define the Chicken Tikka Masala Wings Recipe. The blend of spices, creamy elements, and aromatics will bring your wings to life with every bite.
- Chicken wingettes and drumettes (2 pounds): The perfect canvas for soaking up all those rich flavors while getting delightfully crispy.
- Kosher salt (1 teaspoon): Essential for seasoning and bringing out the natural juices in the wings.
- Freshly ground black pepper (¼ teaspoon): Adds a subtle, sharp bite balancing the creamy sauce.
- Sweet curry powder (1 teaspoon): Adds warmth and a mellow spice that’s classic to tikka masala.
- Garam masala (1 teaspoon + 1½ teaspoons later): A blend of spices that gives the wings their signature fragrant complexity.
- Granulated sugar (1 teaspoon + 2 teaspoons for sauce): Balances acidity and rounds out the heat of the spices.
- Buttermilk (½ cup): Tenderizes the chicken while adding subtle tanginess.
- Greek yogurt (¼ cup): Brings creaminess and helps coat the wings before cooking.
- Canola oil (¼ cup + 1 tablespoon): Used for marinating and sautéing to keep everything luscious and rich.
- Medium yellow onion (½, finely diced): Builds the flavor base with sweetness and texture.
- Garlic (2 cloves, minced): Infuses the sauce with its unmistakable savory aroma.
- Butter (1 tablespoon): Adds richness and a silky texture to the sauce.
- Ground cumin (2 teaspoons): Brings earthiness and a smoky depth to the flavor profile.
- Ground ginger (½ teaspoon): Offers a fresh, spicy note.
- Ground cinnamon (¼ teaspoon): A subtle sweet spice that complements the curry nicely.
- Turmeric (¼ teaspoon, optional): Provides a warm golden color and mild bitterness.
- Cayenne pepper (¼ to ½ teaspoon): Adds just the right amount of heat to awaken the palate.
- Paprika or sweet paprika (1 teaspoon): Contributes smoky undertones and deep red color.
- Tomato sauce (1 16-ounce can): The heart of the sauce, giving sweetness and umami.
- Heavy cream or Half ‘n Half (½ cup): Creates that luxuriously creamy texture that makes this dish irresistible.
- Fresh cilantro or parsley (optional garnish): Adds a burst of color and fresh herbal brightness at the end.
How to Make Chicken Tikka Masala Wings Recipe
Step 1: Prepare and Marinate the Wings
Start by patting your chicken wings dry and seasoning them with kosher salt, black pepper, sweet curry powder, garam masala, and granulated sugar. Next, combine the buttermilk, Greek yogurt, and canola oil to create a marinade that makes the wings tender and flavorful. Toss the wings thoroughly in this mixture and let them soak up all those spices for at least 30 minutes or even overnight if you can. This marinating step is where the magic starts, as it infuses the wings with the depth of those classic Indian spices while ensuring juicy, soft chicken inside.
Step 2: Cook the Aromatics and Make the Sauce
While your wings marinate, sauté a diced yellow onion in a mixture of butter and canola oil until it’s golden and soft. Add minced garlic along with ground cumin, salt, ginger, cinnamon, turmeric, cayenne, additional garam masala, and paprika to release their fragrances. Pour in the tomato sauce and let this spiced base simmer for 10-15 minutes until thickened and all those flavors marry together beautifully. The slow cooking of the sauce is crucial as it reduces the acidity and creates that rich tikka masala goodness you’re looking for.
Step 3: Cook the Wings and Finish in the Sauce
Oven-bake or air-fry your marinated wings until the skin is crisp and the meat is cooked through, usually about 25-30 minutes at 400°F. Once the wings are perfectly crispy, transfer them to the simmering sauce and gently toss to coat every wing generously with that creamy, spicy tikka masala sauce. Finish by stirring in the heavy cream or Half ‘n Half to give the sauce a velvety texture and balance the spices. This final step brings the Chicken Tikka Masala Wings Recipe to its ultimate savory and satisfying finish that’s hard to resist.
How to Serve Chicken Tikka Masala Wings Recipe
Garnishes
Fresh herbs like chopped cilantro or parsley sprinkled right over the top brighten the dish instantly with a burst of green and a hint of freshness. You can also add a squeeze of lemon or lime to cut through the richness if desired. These simple garnishes enhance the overall experience and make your wings visually stunning.
Side Dishes
The best partners for these wings are cooling sides like cucumber raita, cooling yogurt dips, or even a simple side salad with fresh greens and tomatoes. For heartier options, fragrant basmati rice, naan, or even roasted potatoes work wonderfully to mop up the delicious sauce.
Creative Ways to Present
Serve the wings stacked tall on a rustic wooden board or spread out on a colorful platter for a festive spread. Pair with small bowls of dipping sauces, sprinkle chopped nuts or toasted seeds for texture, or even turn them into sliders with mini buns and crisp lettuce for a fun twist. The Chicken Tikka Masala Wings Recipe is versatile and perfect for impressing any crowd.
Make Ahead and Storage
Storing Leftovers
After enjoying your wings, store any leftovers in an airtight container in the refrigerator for up to 3 days. The sauce may thicken as it chills but will loosen again when reheated gently, maintaining that creamy, spicy charm.
Freezing
To freeze, place wings and sauce in a freezer-safe container and store for up to 2 months. Thaw overnight in the fridge before reheating to keep the flavors and texture as fresh as possible.
Reheating
Reheat leftover Chicken Tikka Masala Wings Recipe in a skillet over low heat or in the oven at 350°F until warmed through, stirring occasionally to prevent the sauce from sticking. Adding a splash of cream or a little water can help revive the sauce if it’s thickened too much.
FAQs
Can I use different types of chicken for this recipe?
Absolutely! While wingettes and drumettes are ideal for that finger-food experience, you can also use boneless chicken thighs or drumsticks. Just adjust cooking times accordingly to ensure chicken is cooked through but still juicy.
Is it possible to make this recipe less spicy?
Yes, simply reduce or omit the cayenne pepper and adjust the amount of garam masala according to your spice preference. The dish still shines with aromatic flavors even without the heat.
Can I prepare the sauce ahead and combine with cooked wings later?
Definitely! The sauce can be made ahead of time and refrigerated for up to 3 days. When ready to serve, gently reheat the sauce and toss in freshly cooked or reheated wings to coat well.
What’s the best way to get crispy wings with this recipe?
For crispy wings, pat them dry before marinating, and bake or air-fry at a high temperature without overcrowding. You can also broil them briefly at the end of cooking to enhance the crispiness.
Are there vegetarian alternatives for this recipe?
While this recipe centers on chicken wings, you can try a vegetarian version using cauliflower florets or paneer cubes, prepared similarly by marinating and coating in the tikka masala sauce. The cooking times will differ, so keep an eye on tenderness and browning.
Final Thoughts
Getting cozy with a batch of Chicken Tikka Masala Wings Recipe is like inviting warmth and excitement to your kitchen. The combination of bold spices, creamy sauce, and crispy chicken will keep you coming back for more. So don’t wait to try this recipe — it’s a fantastic way to bring a little Indian-inspired magic to your next meal or gathering. Your friends and family will definitely thank you.
Print
Chicken Tikka Masala Wings Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Appetizer
- Method: Baking
- Cuisine: Indian
Description
This Chicken Tikka Masala Wings recipe combines crispy chicken wingettes and drumettes marinated in a flavorful blend of spices and yogurt, then cooked and simmered in a rich, creamy spiced tomato sauce. Perfect as an appetizer or main course, these wings deliver the classic Indian restaurant flavors with a home-cooked twist.
Ingredients
For the Chicken 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
For the 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
- Prepare the Marinade: In a large bowl, combine kosher salt, black pepper, sweet curry powder, Garam Masala, granulated sugar, buttermilk, Greek yogurt, and canola oil to create the marinade. Add the chicken wingettes and drumettes into the marinade, making sure they are fully coated. Cover and refrigerate for at least 1 hour to allow the flavors to infuse.
- Cook the Chicken Wings: Preheat an oven to 400°F (204°C). Arrange the marinated wings on a baking sheet lined with foil or parchment paper. Bake the wings for 30 minutes or until cooked through and lightly browned, turning them halfway through the cooking time for even crisping.
- Prepare the Tikka Masala Sauce: While the wings are baking, heat butter and canola oil in a large skillet over medium heat. Add the finely diced onion and sauté until translucent, approximately 5 minutes. Stir in minced garlic and cook for 1 minute more. Add ground cumin, kosher salt, ground ginger, cinnamon, turmeric, cayenne pepper, Garam Masala, and paprika. Cook the spices for about 1-2 minutes until fragrant.
- Add Tomato Sauce and Simmer: Pour in the tomato sauce and stir to combine. Bring the mixture to a light simmer and let it cook for 10 minutes, stirring occasionally to deepen the flavors.
- Finish the Sauce with Cream and Sugar: Stir in the heavy cream or Half ‘n Half along with the granulated sugar. Simmer gently for another 5 minutes to thicken the sauce and balance the flavors.
- Toss the Wings in Sauce: Once the wings are baked, transfer them into the skillet with the tikka masala sauce. Gently toss to coat all wings evenly with the creamy sauce. Allow them to heat together for 2-3 minutes so the wings absorb the flavor.
- Garnish and Serve: Remove from heat, garnish with chopped fresh cilantro or parsley if desired, and serve hot. These wings pair well with basmati rice or naan bread for a full meal experience.
Notes
- You can substitute chicken drumsticks if wingettes and drumettes are unavailable.
- Adjust the cayenne pepper amount according to preferred spice level.
- For a richer taste, use heavy cream; for lighter options Half ‘n Half or yogurt can be used.
- Marinating the chicken overnight enhances the flavor even more.
- Serve immediately for best texture; wings can get soggy if left in sauce too long.
