Butter chicken wings

Here at the FatSteak Club, we like a chicken wing. Whether it is a baked wing, a fried wing, or a wing that has been delivered. We also like a curried wing!

This recipe combines our love of wings with the flavours of a butter chicken curry. The wings get a base flavour with an initial toss in spices, then a dip in a butter chicken sauce and baked. A final dip and the finished product definitely needs a lot of kitchen roll or a finger bowl. You’ll get messy eating these. Serve in front of the TV or as a starter on an Indian themed feast.
 

Step 1 - The dip, the toss and the first bake

• Heat oven to 200C, gas mark 6

• Melt the butter and tip into a big bowl

• Add the oil, salt and Tandoori spice and mix well

• Tip in the wings and coat well

• Lay on a wire rack over a tray lined with foil, the wire rack helps air circulate and fat drip down

• Bake for 25 - 30 minutes until cooked through

• Whilst the wings bake make the dip and the butter sauce

• For the dip whisk all of the dip ingredients together and keep in the fridge for the flavours to develop

 

Step 2 - Make the sauce

• Heat the butter, garlic, ginger, chilli powder, turmeric, ground coriander, garam masala and cumin in a small pan

• Whisk over a low heat until the butter is melted and everything is combined

• Add the tomato puree, water and fenugreek and stir

• Cook for 5 minutes over a gentle heat

• Stir in the salt and cook for a further 5 minutes

• Add the cream and fresh coriander and stir

• Cook for another couple of minutes until the sauce thickens

• Taste and season

• Remove from the heat

Step 3 - Toss and bake

• Tip three-quarters of the sauce into a big bowl
  Top tip: If you use the same big bowl make sure you wash it out thoroughly first due to the raw chicken

• Add the cooked wings and toss to coat in the butter sauce

• Put the wings back on to the wire rack, painting on any spare sauce

• Return to the oven for 10 - 15 minutes until you start to see char marks and the wings are done to your liking

Step 4 - Serve

• Tip the wings back into the bowl and give a final toss with the remaining sauce

• Serve with the dip and a sprinkling of coriander

 

 Ingredients - Butter chicken wings

Wings

• 25g unsalted butter

• 1 tbsp olive oil

• 1 tsp salt

• 1 tsp Tandoori curry powder

• 1 tsp chaat masala

• 1 kg chicken wings, jointed

Dip

• 140g full fat Greek yoghurt

• 30g cream cheese

• 0.25 tsp garlic powder

• 0.25 tsp chaat masala

• 1 tbsp finely chopped coriander

Butter sauce

• 60g unsalted butter

• 1 tsp garlic puree

• 1 tsp ginger puree

• 0.5 tsp mild chilli powder

• 0.5 tsp tumeric

• 0.5 tsp ground coriander

• 0.5 tsp garam masala

• 0.5 tsp ground cumin

• 60g tomato puree

• 60ml water

• 1 tsp dried fenugreek leaves

• 1 tsp salt

• 60ml double cream

• 2 tbsp finely chopped coriander