I always believe in eating chicken wings with my fingers. Succulent pieces of chicken soaked and tossed in a delicious sauce. And, when the sauce is both strange yet familiar, you can’t help but devour them. The idea for these Butter Chicken Wings that I made last week popped into my head and refused to leave till I made them!
So when I had some friends over for dinner last weekend, I knew this was the moment to execute it.Fortunately, I had a pack of wings in the freezer – all I had to do was put it together. I planned it around a Modern Indian themed dinner – complete with Masala Roasted Potatoes – marinated in ghee, garlic, green chillies, chopped up curry leaves and Maharashtrian Goda Masala – Sausage spaghetti (like a Sausage Pulao) – and some traditional Sheer Korma.
The execution is simple; I used the gravy recipe from my Butter Chicken Recipe – marinated the chicken wings with flour and Chicken Tikka Powder; fried it off (you can also bake it), and then tossed it in the gravy. Top with slivers of ginger and green chillies and voila – they are ready!