Chicken Tikka Masala Baked Wings

There’s something utterly irresistible about the combination of spices and tender chicken in the Chicken Tikka Masala Baked Wings. Whenever I whip up this dish, I’m transported to a bustling Indian restaurant, where the air is filled with aromatic scents and vibrant colors. These wings are marinated in a luscious mixture of buttermilk, yogurt, and spices, making each bite a flavorful adventure. Perfect for gatherings or cozy nights in, these baked wings are a hit at any meal. You get all the warm, rich flavors of traditional chicken tikka masala, but in a fun, finger-licking form. Plus, baking instead of frying means they’re a bit lighter without compromising on taste. I love serving these with a side of cooling yogurt sauce or a simple green salad to balance the robust flavors. Trust me, once you try these wings, you’ll want to make them a regular part of your menu!

Ingredients Required for Chicken Tikka Masala Baked Wings

When it comes to the ingredients for Chicken Tikka Masala Baked Wings, each one plays a crucial role in creating that authentic flavor. The spices, especially Garam Masala and curry powder, are key players that bring warmth and depth. The marinade made from buttermilk and yogurt not only tenderizes the chicken but also creates a creamy base that helps the spices adhere perfectly.

• 12 pound package chicken wingettes and drumettes: The main ingredient; tender and juicy wings that are perfect for baking.
• 1 teaspoon kosher salt: Essential for enhancing the flavors of the chicken and spices.
• ¼ teaspoon freshly ground black pepper: Adds a hint of heat.
• 1 teaspoon sweet curry powder: Contributes a sweet and aromatic flavor.
• 1 teaspoon Garam Masala: A blend of spices that adds warmth and complexity.
• 1 teaspoon granulated sugar: Balances out the spices.
• ½ cup buttermilk: Tenderizes the chicken and adds richness.
• ¼ cup Greek yogurt: Adds creaminess and tang.
• ¼ cup canola oil: Helps in marinating and enhances moisture.
• ½ medium yellow onion, finely diced: Adds sweetness and texture.
• 2 cloves garlic, minced: Essential for flavor.
• 1 tablespoon butter: Used to sauté the onions and garlic, adding richness.
• 1 tablespoon canola oil: For sautéing.
• 2 teaspoons ground cumin: A warm spice that enhances the flavor profile.
• ½ teaspoon kosher salt: For seasoning.
• ½ teaspoon ground ginger: Adds warmth and aroma.
• ¼ teaspoon ground cinnamon: Sweet and aromatic spice that complements the dish.
• ¼ teaspoon ground turmeric (optional): Adds color and subtle earthiness.
• ¼-½ teaspoon cayenne pepper: For those who like it spicy!
• 1½ teaspoons Garam Masala: More of this spice is used at a later stage to enhance the sauce.
• 1 teaspoon paprika or sweet paprika: Adds color and smokiness.
• 1 16-ounce can tomato sauce: The base of the sauce.
• ½ cup heavy cream or Half ‘n Half: Makes the sauce rich and creamy.
• 2 teaspoons granulated sugar: Balances acidity from the tomato sauce.
• Garnish: Chopped fresh cilantro or parsley (optional): Fresh herbs add color and brightness.

Step by Step Instructions for Chicken Tikka Masala Baked Wings

Creating the Chicken Tikka Masala Baked Wings is a delightful journey that brings together vibrant flavors and comforting aromas. Follow these steps for perfectly baked wings that are sure to impress. Let’s dive in!

1. Start by trimming any excess fat off the chicken wings and pat them dry with paper towels. This step is crucial as it helps the marinade adhere better to the chicken and ensures they bake up crispy.

2. Once dried, sprinkle all sides of the chicken with kosher salt, black pepper, sweet curry powder, Garam Masala, and granulated sugar. This seasoning will penetrate the meat, making every bite flavorful.

3. In a gallon-size plastic zipper bag or a large dish, combine the buttermilk, Greek yogurt, and canola oil. This mixture acts as a marinade, tenderizing the chicken and infusing it with flavor.

4. Add the seasoned chicken to the marinade, ensuring all pieces are evenly coated. It’s important to cover and refrigerate the chicken for 1 to 2 hours, turning or flipping the bag every 30 minutes. This allows the flavors to meld beautifully.

5. While the chicken marinates, heat butter and canola oil in a large skillet over medium heat. Add the onions and cook for 3 to 4 minutes until they are translucent and soft.

6. Next, add the minced garlic to the skillet and cook for an additional 30 seconds. The aroma will be incredible! Now, add in the ground cumin, kosher salt, ground ginger, ground cinnamon, turmeric, Garam Masala, and paprika. Cook for 1 minute or until the spices become fragrant.

7. Pour in the tomato sauce and reduce the heat to low, allowing the sauce to thicken for 10 to 15 minutes while stirring often. This step is essential as it brings all the flavors together.

8. Add the heavy cream and granulated sugar, stirring frequently until the sauce comes to a simmer. Season to taste, and let it simmer for an additional 15 to 20 minutes, or until thickened to your liking.

9. Don’t forget to reserve ½ cup of the Tikka Masala Sauce for serving with the baked wings. This is the secret weapon to enhance each bite!

10. About 15 minutes before cooking, remove the marinated chicken from the fridge. Preheat your oven to 425°F and adjust the oven rack to the middle position.

11. Cover a large, rimmed baking sheet with foil for easy cleanup. Spray a wire rack with nonstick spray and set it over the baking sheet; set aside.

12. Using tongs, transfer the marinated chicken to the prepared wire rack. Make sure there’s space between each piece and shake off any excess marinade before placing them on the rack. This allows the air to circulate around the chicken, which helps it crisp up.

13. Now, bake the chicken for 10 minutes. At this point, the chicken will still be a tad pink, which is okay – this first bake is intended to dry out the marinade so the sauce can stick to the chicken.

14. After the initial bake, remove the chicken from the oven and dip each piece into the reserved Tikka Masala Sauce, ensuring they are well-coated.

15. Return the chicken to the oven and bake for an additional 15 minutes. This allows the sauce to caramelize and infuse into the chicken.

16. After 15 minutes, remove the chicken from the oven and brush both sides with more sauce. Flip each piece over and bake for another 10 to 15 minutes. You’ll know they are done when the sauce has caramelized and the internal temperature reaches 170°F to 180°F, ensuring perfectly cooked and juicy wings!

Things Worth Knowing

Recipe Tips about Chicken Tikka Masala Baked Wings

To take your Chicken Tikka Masala Baked Wings to the next level, consider these helpful tips:

• Storage: How to store leftovers? Store leftovers in an airtight container in the fridge for up to three days. Reheat in the oven for best results.
• Freezing: Can you freeze this? Yes! You can freeze the cooked wings for up to three months. Thaw in the refrigerator and reheat in the oven.
• Pairing: What to serve with this? Pair these wings with a crisp salad, naan bread, or a side of rice to soak up the delicious sauce.
• Spice Level: Adjust the cayenne pepper based on your spice tolerance. You can omit it for milder wings.
• Garnish: Fresh herbs like cilantro or parsley not only add a pop of color but also enhance the flavor.
• Leftover Sauce: Use any leftover Tikka Masala sauce as a dip for vegetables or as a sauce for other dishes.

What Complements This Chicken Tikka Masala Baked Wings

• Crisp Green Salad: A light salad with a zesty dressing can cut through the richness of the wings.
• Naan Bread: Serve with warm naan for a perfect bite.
• Steamed Basmati Rice: The aromatic rice pairs beautifully with the flavorful sauce.
• Vegetable Sides: Roasted or grilled vegetables work well to balance the meal.
• Casual Gatherings: Perfect for game nights or casual dinners with friends.
• Festive Occasions: These wings can be a crowd-pleaser during festive gatherings or parties.

FAQ

Conclusion

The Chicken Tikka Masala Baked Wings are a delightful blend of spices and textures that truly elevate your typical chicken wing experience. With their crispy exterior and rich sauce, they’re sure to be a favorite at your table. Don’t hesitate to try making them for your next gathering or cozy dinner at home. You’ll love how easy they are to prepare and how impressively delicious they turn out!

Chicken Tikka Masala Baked Wings

The ultimate comfort food, these Chicken Tikka Masala Baked Wings are crispy, flavorful, and absolutely irresistible. Perfect for a quick weeknight dinner or a gathering, these wings will satisfy your cravings with their rich and spiced sauce. Make them tonight for an unforgettable meal!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 6 servings

Course: Dinner

Cuisine: Indian

Calories: 420

Ingredients Equipment Method

Ingredients

  

• 12 pound 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
• 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 ground 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

Equipment

• Saucepan
• Skillet
• Wooden Spoon
• Chef's Knife
• Cutting Board
• Baking Sheet
• Oven

Method

 

1. Trim any excess fat off the chicken and pat it dry with paper towels.
2. Sprinkle all sides of the chicken with salt, pepper, curry, Garam Masala and sugar. In a gallon-size plastic zipper-style bag or a large dish, combine buttermilk, yogurt and oil. Add the seasoned chicken, being sure all the pieces are evenly coated with the marinade. Cover and refrigerate the chicken 1-2 hours, turning/flipping the bag or chicken every 30 minutes.
3. Heat butter and oil in a large skillet over medium heat. Add onions and cook 3-4 minutes or until translucent and soft. Add minced garlic and cook an additional 30 seconds. Add cumin, salt, ginger, cinnamon, turmeric, Garam Masala and paprika. Cook 1 minute or until the spices are fragrant.
4. Add tomato sauce, reduce heat to low and allow the sauce to thicken 10-15 minutes, stirring often. Add the cream and sugar, stirring often, while bringing the sauce to a simmer. Season to taste, and simmer an additional 15-20 minutes or until the sauce has thickened.
5. Reserve ½ cup sauce for serving with the cooked wings. 15 minutes before cooking, remove chicken from the fridge. Heat oven to 425°F and adjust oven rack to middle position.
6. Cover a large, rimmed baking sheet with foil. Spray a wire rack with nonstick spray and set it over the baking sheet; set aside.
7. Use tongs to transfer chicken to the prepared wire rack/baking sheet. Keep space between each chicken piece and shake off excess marinade from chicken before placing on the wire rack.
8. Bake 10 minutes (the chicken will still be a tad pink). This first bake is dry out the marinade so the sauce will stick to the chicken. Be sure to reserve ½ cup Tikka Masala Sauce for serving with the chicken.
9. Remove the chicken from the oven and dip each piece of chicken in the remaining Tikka Masala Sauce. Bake the chicken an additional 15 minutes.
10. Remove the chicken from the oven and brush both sides of the chicken with sauce. Flip each piece of chicken over. Bake another 10-15 minutes or until the sauce has caramelized and the internal temperature of a middle piece of chicken registers 170°F-180°F (depending how you like your wings). The meat should easily come off the bones.

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Meet Carmen Rhoades

Precision is key to a perfect feast, and I apply that rigor to everything I do here. I am deeply involved in measuring, timing, and refining the techniques behind our recipes. I have cooked this dish multiple times, troubleshooting every step so that your experience in the kitchen is seamless and successful.