Breaded Chicken Wings With Butter Chicken Sauce Recipe
Make Breaded Chicken Wings With Butter Chicken Sauce Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Breaded Chicken Wings
Butter Chicken Sauce
Method
Breaded Chicken Wings
- 1
Prep wings
Pat the chicken wings dry with paper towels. If whole wings, separate into drumettes and flats and discard tips or save for stock. Drying helps the breading adhere and produces crisper skin.
- 2
Make dry mix
In a shallow bowl or wide plate combine 3 tablespoons all-purpose flour, 2 tablespoons cornstarch, 1/2 teaspoon baking powder, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika, 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Whisk to blend.
- 3
Make wet mix
In a separate bowl whisk together 1 egg and 1/4 cup milk (or buttermilk) until smooth.
- 4
- 5
Heat oil
Pour about 1 cup neutral oil into a large heavy skillet (or use a deep fryer). Heat over medium-high until oil reaches 350°F (175°C) — if you don't have a thermometer, a small piece of bread should sizzle and brown gently in about 45–60 seconds. Adjust heat to maintain temperature.
- 6
Fry wings
Fry the wings in batches, without crowding, 6–9 minutes per batch until golden brown and internal temperature reaches 165°F (74°C). Turn occasionally for even color. Transfer to a paper towel–lined tray or wire rack to drain and keep warm while you finish remaining wings.
Butter Chicken Sauce
- 7
Cook aromatics
In a medium saucepan or deep skillet, heat 1 tablespoon vegetable oil and 3 tablespoons unsalted butter over medium heat. Add 3/4 cup finely chopped yellow onion and cook, stirring occasionally, until soft and translucent, about 6–8 minutes. Add 3 cloves minced garlic and 1 teaspoon grated fresh ginger and cook 1 minute until fragrant.
- 8
Bloom spices & tomato paste
Stir in 3 tablespoons tomato paste and cook 2–3 minutes, stirring frequently, until the paste darkens slightly. Add 1 teaspoon ground coriander, 1 teaspoon ground cumin, 1 teaspoon garam masala, 1/2 teaspoon turmeric, 1/4 teaspoon ground fenugreek (if using) and 1/4 teaspoon cayenne. Cook 30–45 seconds to bloom the spices, stirring constantly so they don't burn.
- 9
Add tomatoes & simmer
Pour in the 14 oz crushed tomatoes, stir to combine, and bring to a gentle simmer. Reduce heat to low and simmer uncovered 10–12 minutes, stirring occasionally, until the sauce thickens slightly and the raw tomato smell cooks out.
- 10
Finish sauce
Turn heat to low. Whisk in 1/2 cup heavy cream and 2 tablespoons plain yogurt until smooth. Add 1 teaspoon sugar (or honey) and 3/4 teaspoon kosher salt. Simmer gently 2–3 minutes just to incorporate and warm through—do not boil vigorously after adding cream to avoid splitting. Taste and adjust salt, sugar, or cayenne. Stir in 1 teaspoon lemon juice.
- 11
- 12
Coat wings
Place the fried wings into the pan with the finished butter chicken sauce (or pour the sauce over wings in a large bowl). Toss gently to coat each wing evenly in the sauce. Warm together 1–2 minutes so the wings absorb some sauce flavors.
- 13
Garnish & serve
Transfer sauced wings to a serving platter. Sprinkle with 2 tablespoons chopped fresh cilantro. Serve immediately with lemon wedges and extra sauce on the side if desired.
