Crispy Butter Chicken Wings

10 minutes Prep Time
45 minutes Cook Time
6 Servings

These Crispy Baked Wings are tossed in a rich butter chicken-inspired sauce made with Red Gold Original Diced Tomatoes + Green Chilies for a gentle kick of heat. Finished with kasoori methi, they bring classic butter chicken flavor to game day without the mess of frying. Bold, saucy, and guaranteed to disappear fast. @platedbypadda @thefeedfeed

Ingredients

  • WINGS
  • 4 pounds chicken wings, split, tips removed
  • 2 teaspoons kosher salt
  • 2 teaspoons garlic powder
  • 1 teaspoon ginger powder
  • 2 teaspoons garam masala
  • 1 teaspoon turmeric
  • 2 teaspoons Kashmiri chili powder (or mild chili powder)
  • 2 teaspoons baking powder 
  • 2 tablespoons avocado oil
  • BUTTER CHICKEN SAUCE
  • 2 tablespoons ghee
  • 1 small yellow onion, finely diced
  • 2 teaspoons garlic, minced
  • 2 teaspoons ginger, minced
  • 1½ tablespoons tomato paste
  • ¾ teaspoon garam masala
  • ½ teaspoon ground cumin
  • ¼ teaspoon turmeric
  • 1–1¼ teaspoons Kashmiri chili powder (or mild chili powder)

  • 1 can Red Gold Original Diced Tomatoes + Green Chilies 10 oz (use mild for less heat)

  • ⅓ cup cottage cheese
  • ½ teaspoon salt 
  • 1 tablespoon butter (optional but recommended)
  • Kasoori methi (dried fenugreek) or cilantro, garnish

Instructions

Crisp the Wings – Step one

Preheat the oven to 425°F. Line a sheet pan with foil and place a wire rack on top. Pat the wings completely dry.

Step two

In a large bowl, toss the wings with the salt, garlic powder, ginger powder, garam masala, turmeric, Kashmiri chili powder, baking powder, and oil until evenly coated.

Step three

Arrange the wings skin-side up on the rack, spacing them apart. Bake for 45 minutes, flipping halfway through, until deeply golden and crisp.

Build and Blend the Sauce – Step one

Heat the ghee in a wide skillet over medium heat. Add the onion and cook for 6 to 8 minutes, stirring occasionally, until soft and lightly golden.

Step two

Add the garlic and ginger and cook for 30 seconds. Stir in the tomato paste, garam masala, cumin, turmeric, and Kashmiri chili powder. Cook for 1 minute, until fragrant.

Step three

Add the Red Gold Original Diced Tomatoes + Green Chilies and simmer for 10 to 12 minutes, stirring occasionally, until slightly thickened.

Step four

Transfer the sauce to a blender. Add the cottage cheese and salt. Blend until smooth.

Step five

Return the sauce to the pan over low heat. Stir in the butter, if using, until glossy. Taste and adjust the seasoning as needed.

Sauce the Wings – Step one

Let the wings rest for 3 to 5 minutes before saucing. Transfer the wings to a large bowl. Spoon the sauce over gradually, tossing gently until lightly coated.

Step two

Transfer to a platter. Garnish with kasoori methi or chopped cilantro.

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