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Chicken Tikka Masala Baked Wings

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!
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
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.