I am a huge fan of curry spices and if you have not experienced them, you really need to. Many people assume that all curry dishes are spicy, but this is actually rarely the case. While there are some spicy curries, most curry spice blends are warm, comforting and well balanced with a hint of sweetness… aka absolutely fabulous.
Curry spices pair well with many sauces and proteins, but one of my favorite ways to enjoy curry spices are on these curry butter chicken wings.
The wings are generously seasoned with a great curry spice blend, baked to crispy perfection and then tossed in a delicious curry butter sauce. The warmth of those spices dunked into creamy ranch dressing creates total taste perfection.
Let’s get started…
Begin by mixing up your curry spices. Combine 1 teaspoon of dried coriander, 1 teaspoon of cumin, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1 teaspoon of garam masala, 1/2 teaspoon of chili powder, 1/2 teaspoon of turmeric, 1/2 teaspoon of salt and 1/4 teaspoon of black pepper in a small bowl.
Once the spices are combined, reserve a teaspoon of the spices in a separate bowl (this will be added to the sauce later on) and then add a tablespoon of baking powder into the main spice mixture.
Now that the spices are combined, prep your wings by dividing them into wingettes and drumettes, wash the wings thoroughly and pat them dry with paper towels.
Add the prepared wings into a large bowl and toss them with the baking powder and curry spice blend. Make sure every wing is generously coated and then transfer the wings onto a baking sheet.
The wings should be arranged in a single layer and I highly suggest baking them on an oven safe baking rack set over a baking sheet. Baking the wings on a rack allows both sides to become crisp. The rack makes a huge difference!
Bake the wings in a 425 degree oven for 45-60 minutes turning them every 20 minutes. Once the wings are cooked through (with an internal temperature of 165 degrees) and the skin is nice and crispy, transfer the baking sheet onto a heat proof surface and let the wings relax while you prepare the curry butter…
This curry butter is delicious and only takes a few minutes to bring together! Simply add 4 tablespoons of butter into a non-stick skillet over medium heat. As soon as the butter is melted, add a tablespoon of tomato paste, 2 cloves of finely minced garlic, a teaspoon of grated ginger and the reserved teaspoon of the curry spice blend.
Once the ingredients are fully incorporated, turn the heat off and whisk in 2 tablespoons of fresh cilantro. Use tongs or a slotted spoon to transfer the wings into the skillet and toss them in your curry butter sauce.
These wings are so full of flavor! The skin bakes up nice and crisp and the coating of curry butter just sends everything over the top. They are so good that you almost don’t need ranch…
… but the cool, creaminess of the ranch just brings everything together in the right way.
The flavor of these curry butter wings are so well balanced. They have warmth, smokiness, sweetness and just a hint of spice. They are the perfect way to add an interesting flavor twist to wing night.
Curry Butter Chicken Wings
Ingredients
- 2 pounds of chicken wings, divided and cleaned
Spice Blend
- 1 teaspoon of dried coriander
- 1 teaspoon of cumin
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- 1 teaspoon of garam masala
- 1/2 teaspoon of chili powder
- 1/2 teaspoon of turmeric
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1 tablespoon of baking powder
Butter Sauce
- 4 tablespoons of butter
- 1 tablespoon of tomato paste
- 2 cloves of garlic, finely minced
- 1 teaspoon of ginger, grated or pasted
- 2 tablespoons of fresh cilantro, finely chopped
Instructions
- Preheat your oven to 425 degrees
- Prepare a baking sheet by lining with foil and placing an oven safe baking rack over the foil. Spray the rack with non-stick spray and set aside for now
- Pat the wings dry with paper towels and place them in a large bowl
- Combine 1 teaspoon of dried coriander, 1 teaspoon of cumin, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1 teaspoon of garam masala, 1/2 teaspoon of chili powder, 1/2 teaspoon of turmeric, 1/2 teaspoon of salt and 1/4 teaspoon of black pepper in a small dish and reserve a teaspoon of the mixture for later
- Add a tablespoon of baking powder to the spice mixture and add the mixture to the wings
- Toss the wings in the spice mixture and place them onto the prepared baking rack
- Bake the wings in a 425 degree oven for 45-60 minutes (flipping every 20 minutes) or until both sides are crispy and the wings are cooked through
- While the wings are baking, melt 4 tablespoons of butter in a large non-stick skillet over medium heat and whisk in a tablespoon of tomato paste, 2 cloves of finely minced garlic, a teaspoon of grated ginger and the reserved teaspoon of the spice blend. Once the ingredients are fully incorporated, turn the heat off and whisk in 2 tablespoons of fresh cilantro
- Once the wings are baked, transfer them into the butter sauce and toss to combine
- Enjoy!!
