Servings
Prep Time
Cooking Time
INGREDIENTS
- CHICKEN WINGS INGREDIENTS
- 1 pound of chicken wings, washed and dried
- 1 tablespoon of baking powder
- 1/2 teaspoon of salt
- 1/2 tsp of tandoori chicken powder (I am using Shan’s Tandoori chicken powder)
MAKHANI SAUCE INGREDIENTS
- 1 tsp of cumin seeds
- 2 large cardamoms (big elaichi)
- 4 small green cardamoms (green elaichi)
- 2 cloves
- 1 cinnamon stick
- 1 bayleaf
- 5-6 peppercorns
- 1 large yellow onion finely chopped
- 1 tablespoon of ginger and garlic paste
- 1 cup tomato sauce
- 3/4 cup half and half
- 1/2 cup water
- 2 tablespoons of butter
- 2 tsp of coriander powder
- 1 tsp of cumin powder
- 1 tsp of garam masala
- 1 tsp of kashmiri red chili powder
- salt to taste
- 1 tsp of honey
- 1 tsp of crushed kasuri methi
- 2 tablespoons of hot sauce (I used Frank’s hot sauce)
- 2 tablespoons of neutral oil
Who doesn’t love butter chicken and crispy chicken wings? You may have had them as two separate dishes but in this recipe, we are going to combine them into one recipe. So, let’s learn how to make the crispiest makhani chicken wings!
If you google this recipe, chances are that you are not going to find it as I made up this recipe in my head! I was thinking of a fusion recipe for chicken wings and suddenly the thought of dunking crispy and juicy chicken wings in makhani sauce hit me like lightning. I will be sharing my secret recipe for the crispiest chicken wings along with step by step pictures and all my tips for the foolproof crispiest makhani chicken wings!
What is makhani sauce?
The word “makhan” means butter, so makhani sauce is the butter chicken sauce. We prepare the sauce the same way we prepare the sauce for butter chicken but with a little bit more heat (what are wings without a little kick)!
How to make the crispiest chicken wings?
I am going to share an amazing hack with you that will result in the crispiest, juiciest, and tastiest chicken wings. You can toss out your fryer as this recipe requires you to bake the chicken wings! The main part of this recipe is to brine our chicken wings.
Brining means preserving the chicken in salted water and any herbs of your choice to make it tender and flavorful. In this recipe, we will use aluminum-free baking powder (not baking soda) and salt as our brining agents. Baking powder is a leavening agent used in baking cookies and cakes. When we mix it with salt and coat the chicken with it, it dries out the chicken leaving it crunchy and crispy. In order to avoid any bitter aftertaste, it is important to use aluminum-free baking powder.
After brining, we bake our chicken wings at 250 degrees for 30 minutes to allow the fat to render. Then we crank up the temperature to 500 degrees and bake them further for 30 minutes.
Once your chicken wings are done, the possibilities are endless. You can eat them as is or add them to any sauce of your choice!
How long do I have to brine the chicken wings for?
You should aim to brine the chicken wings for a minimum of 4 hours. I have brined them for less than 4 hours and they still out amazing.
Can I use a store-bought makhani (butter chicken) sauce?
Although I have never bought a store-bought makhani (butter chicken) sauce, you can certainly try it if you have a favorite sauce. Pour the sauce into a pan and let it come to a boil before adding the wings. Make sure to adjust any seasonings before adding the wings.
Tips to make foolproof chicken wings
- Use aluminum-free baking powder (see the one I use under recommended products).
- Wash your chicken and thoroughly dry it using paper towels before coating it with baking powder and salt. If the chicken is not dry, the brine will turn into a paste.
- If you don’t have a baking sheet and rack set, I highly suggest that you invest in one. The rack will allow the chicken wings to render fat as well as cook evenly from all sides.
- The consistency of the sauce should be a little thicker than the butter chicken sauce. We want enough sauce to coat the wings. The wings should not be swimming in the sauce.
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CHICKEN WINGS DIRECTIONS
- In a bowl, add in the washed and dried chicken, baking powder, salt and tandoori powder
- Mix really well till all the chicken is coated with the mixture. Allow to brine for a minimum of 4 hours
- Place one chicken wing at a time on the rack (you can line your baking tray with foil)
- Bake the chicken at 250 degress for 30 minutes and then at 500 degress for 25 minutes
- As soon as it is done, add it to makhani sauce
MAKHANI SAUCE DIRECTIONS
- Heat oil in a pan
- Add in cumin seeds, big cardamoms, small cardamoms, bay leaf, cinnamon stick, cloves and peppercorns
- cook the whole spices for 2-3 minutes or till they are armotic and add in the onions
- cook the onions till they are golden brown (7-8 minutes)
- Add in the ginger and garlic paste and cook for 30-45 seconds
- Add in tomato sauce, kashmiri chili powder, sat, coriander powder, cumin powder, garam masala and cook for 5 minutes or till the masala releases its oil
- Once the sauce is cooked, take it off the flame and allow it to cook for 5 minutes
- Discard the cinnamon stick, bayleaf and big cardamoms from the masala
- Blend the sauce in a nutribullet till it is nice and creamy. You will notice the color of the sauce change to orange
- Using the same pan, add butter and sauce to it
- Add in the half and half, water, and hot sauce
- Bring it to a boil and add in kasuri methi and allow it to simmer on low flame for 10-12 minutes till it is thick
- Add in the honey and allow it cook for 2-3 minutes
- Add the baked chicken wings to the sauce and enjoy
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