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Switch up your chicken wing routine with these mouthwatering Indian butter chicken wings. Baked to perfection and finished with cilantro lemon pepper butter, these wings are easy to make and so tasty!
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Watch how to make this
What makes this special
Call me crazy, but there are no good chicken wing restaurants in L.A. Some are average, but none 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 everyone drowns their chicken in, but I 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.
For more delicious chicken wing recipes, check out these elote chicken wings!
Recipe
Indian Butter Chicken Wings
Ingredients
- 2 pounds chicken wings
- ¼ cup oil
- 2 tablespoons lemon juice
- 1 tablespoon curry powder
- 1 tablespoon chili powder
- 1 teaspoon minced garlic
- 1 teaspoon coriander
- 1 teaspoon granulated sugar
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garam masala
- 2 tablespoons unsalted butter
- ¼ cup chopped cilantro
- 1 teaspoon lemon pepper seasoning
Instructions
- Preheat oven to 425 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.
Notes
Step-by-step instructions
Step 1: Marinate chicken
I personally prefer wingtips over drummettes, but this recipe can be used for 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, and shrimp. The options are endless.
Combine all spices along with the olive oil, lemon juice, and garlic, and toss to coat the chicken. I used S&B curry powder, but you can use any other brand.
I don't recommend marinating the chicken overnight since there's a good amount of lemon in there. Thirty minutes should suffice.
Step 2: Bake chicken
To make things easier, we're going to bake the chicken today. When I was a private chef cooking large batches of chicken wings for my clients, I would always bake them out of convenience. But if you'd 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.
Arrange the chicken on a sheet tray, giving them plenty of space in between. Then, bake the wings for 15 minutes.
Flip over the chicken and bake for another 10 minutes to ensure that both sides are evenly browned.
Step 3: Finishing touches
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 another tasty Indian inspired chicken recipe, check out these Indian spiced chicken nuggets and butter chicken pot pie!
Make-ahead and storage
- Make-ahead: Bake the chicken wings ahead of time and reheat them right before serving. Wait to drizzle the seasoned butter until ready to enjoy.
- Store: Keep leftovers in an airtight container in the refrigerator for up to 4 days.
More chicken wing recipes
Looking for more chicken wing dishes? Try these:
Cyn says
Hi there,
Do the rest of the spices go with the marinade? or when do you add those?
Cherry on My Sundae says
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.
Sammy says
oh hell yeah these are amazing
Christine Ma says
haha thanks!