Call me crazy but there are no good chicken wing restaurants in L.A. There are some that are average but none that have me craving their wings. It seems that no matter where I go, they all taste very similar. Perhaps it's the store-bought buffalo sauce that everyone drowns their chicken in, but I just never find myself ordering chicken wings anymore. It seemed that the only solution was to make my own at home.
To stay away from the typical barbecue or buffalo chicken wings, I decided to bring some inspiration from ethnic cuisines and prepare Indian butter chicken wings. These are not your typical wings, they are so much better! Coated in spices and baked for a healthier option, this is exactly what I was looking for.
Indian Butter Chicken Wings
- 2 lb chicken wings
- ¼ cup oil
- 2 tablespoon lemon juice
- 1 teaspoon garlic minced
- 1 tablespoon curry powder
- 1 tablespoon chili powder
- ½ teaspoon garam masala
- 1 teaspoon coriander
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon granulated sugar
- 2 tablespoon butter
- ¼ cup cilantro chopped
- 1 teaspoon lemon pepper seasoning
- Preheat oven to 400 degrees F.
- Combine oil with lemon juice, garlic, curry powder, chili powder, garam masala, coriander, salt, pepper, and sugar. Toss chicken in marinade and let sit for 30 minutes at room temperature.
- Lay chicken wings on a baking sheet and roast for 10 minutes. Flip the chicken and cook another 10 minutes or until no longer pink.
- Melt butter in a sauce pan over medium heat. Add cilantro and lemon pepper, stirring to combine and simmer for 30 seconds. Drizzle seasoned butter over chicken wings, tossing to coat. Serve immediately.
**Helpful tips and common mistakes
I personally prefer wingtips over drummettes but this recipe can be used for the drummettes as well. Heck, use it for drumsticks, chicken thighs, or even a whole chicken! The marinade will work wonderfully for any part of the chicken as well as steaks, salmon, shrimp, the options are endless.
Combine all of the spices along with the olive oil, lemon juice, and garlic and toss it to coat the chicken. I don't recommend marinating the chicken overnight since there's a good amount of lemon in there. Thirty minutes should suffice.
To make things easier, we're going to bake the chicken today. But if you rather fry, simply coat the wings in cornstarch. I love using cornstarch for fried chicken like my Korean fried chicken because it gives it a lovely coating.
Once the chicken is fully cooked, melt butter in a saucepan and add the chopped cilantro and lemon pepper seasoning. The lemon pepper will add a little acidity to balance the savory spices. Toss the seasoned butter with the wings and serve.
If you make these chicken wings ahead of time, reheat the chicken then drizzle the butter when you're ready to serve.
These Indian butter chicken wings don't need any sauces or condiments because they are incredibly flavorful all on their own. I loved the spice with the lemon pepper and earthy cilantro. Squeeze a little lime if you want more acid and get ready to dig in!
For more chicken wings inspiration check out these Korean sesame sticky chicken wings!
Do the rest of the spices go with the marinade? or when do you add those?
Cherry on My Sundae
Hi! Yes, the spices are for the marinade except for the lemon pepper. At the very end, you'll melt butter and add the lemon pepper and cilantro and toss the cooked chicken wings in the butter mixture.