Butter Chicken (Murgh Makhani) Hot Wings with Yogurt Raita
This recipe for Butter Chicken Hot Wings combines the best parts of your favorite Indian dish and Buffalo with flavors you won't want to miss! These are perfectly spicy, yet buttery and delicious.
Servings: 24 Wings
Calories: 140kcal
Equipment
- Baking Sheet w/ Wire Rack
- Large Heavy Bottom Pot, Dutch Oven, Or Fryer
- Tongs, Skimmer, or Spider For fryer
Ingredients
Chicken Wings
- 1 ½ Lbs. Chicken Wings Split into drums and flats
- ¾ Teaspoons Kosher Salt per Pound of Meat
- ¾ Teaspoons Baking Powder - Optional and only use if baking the wings (Do not use Baking Soda)
- 1 Quart Peanut Oil For Frying
- Minced Cilantro For Garnish
Butter Chicken Hot Wing Sauce
- 4 Tablespoons Unsalted Butter
- 2 Teaspoons Garam Masala You can usually find this in the spice or the international food isle in your grocery store.
- 1 Teaspoon Kashmiri Chili Powder Substitute 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 - Juice of about ¼ lemon
- 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. Apply ¾ teaspoons of kosher salt per pound of chicken to the wings, and toss to coat evenly. This can be done in a large bowl, or in a plastic bag. Transfer the wings to a wire rack lined baking sheet and allow to rest, uncovered in the fridge for 30 minutes, up to overnight.
- Optionally, if baking, apply ¾ teaspoon of baking powder (NOT soda) per pound of chicken while you are salting them. This will aid in drying out the chicken skin and give you crispier wings.
Butter Chicken Hot Wing Sauce
- Add butter to a medium saucepan and melt over medium-high heat. Once melted, stir in the spices and toast for 30 seconds to 1 minute until fragrant. Add in the tomato paste and cook for 1 minute, stirring to combine. Whisk in the heavy cream and milk and simmer for 5 minutes until slightly thickened. Remove from the heat and stir in the white vinegar. Season to taste with salt and pepper as needed. Keep warm until ready to toss with the wings.
Yogurt Raita Dipping Sauce
- Combine all ingredients in a small bowl. Cover and refrigerate until ready to serve.
Frying Instructions
- Bring one quart of oil to 350 to 375°F in a large pot or Dutch oven medium-high heat. The oil should not come more than halfway up whatever pot you use. Once oil has reached temperature, fry the wings in batches for 15 to 20 minutes until golden brown and crispy. Optionally, remove the wings from the oil for a minute or two, then re-fry for an additional 2 to 3 minutes to get them extra crispy, then allow to drain and transfer them to a large bowl. Repeat with the remaining wings.
- Once all of the wings have been fried, add the warm wing sauce and toss to evenly coat. Garnish with some freshly minced cilantro and serve immediately with the yogurt raita on the side.
Baking Instructions
- Preheat the oven to 250°F.
- Place the prepared chicken wings on a wire rack lined baking sheet and bake for 30 minutes.
- Increase the heat to 425°F and bake for an additional 40 to 50 minutes, rotating the tray halfway through, until golden brown and crispy.
- Remove the wings from the oven and transfer them to a large bowl and toss in the warm wing sauce. Garnish with some freshly minced cilantro and serve immediately with the yogurt raita on the side.
Notes
Storing
Should there be any leftovers, store them in a container in the fridge for up to 3 days.
Reheating
Reheating is best done in a 400°F air fryer for about 7 to 10 minutes until crispy. You can also heat them in a regular oven on a baking sheet at 425°F for the same amount of time.
Nutrition
Calories: 140kcal | Carbohydrates: 2g | Protein: 6g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 34mg | Sodium: 253mg | Potassium: 98mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 304IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 0.4mg
