These Chicken Tikka Masala Baked Wings are the perfect fusion between Indian and American and are so perfect for a game day appetizer. Easy to make and perfectly succulent and juicy wings every time!
Garnish: Chopped fresh cilantro or parsleyoptional
Instructions
For the Chicken & Marinade:
Trim any excess fat off the chicken and pat it dry with paper towels.
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.
For the Tikka Masala Sauce:
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.
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.
Reserve ½ cup sauce for serving with the cooked wings.
For Cooking the Chicken:
15 minutes before cooking, remove chicken from the fridge.
Heat oven to 425°F and adjust oven rack to middle position.
Cover a large, rimmed baking sheet with foil. Spray a wire rack with nonstick spray and set it over the baking sheet; set aside.
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.
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.
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.
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. Total cooking time will be 35-45 minutes.