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
Scale
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.
