Ingredients

For the Wings:

  • 2 lbs chicken wings, split into flats and drumettes
  • 1 cup plain Greek yogurt
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons minced fresh ginger
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon paprika
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon cayenne pepper (adjust to taste)
  • 1 teaspoon salt
  • 2 tablespoons vegetable oil

For the Tikka Masala Sauce:

  • 2 tablespoons ghee or butter
  • 1 large onion, finely diced
  • 4 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon garam masala
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cinnamon
  • 1 can (14 oz) crushed tomatoes
  • 1/2 cup heavy cream
  • 2 tablespoons tomato paste
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon sugar
  • 1/4 cup fresh cilantro, chopped
  • 1 tablespoon fresh lemon juice

Instructions

Preparing the Wings:

  1. Marinate the wings: In a large bowl, combine yogurt, lemon juice, minced ginger, garlic, cumin, coriander, paprika, turmeric, cayenne, and salt. Mix well to create a smooth marinade.
  2. Add wings to marinade: Place chicken wings in the marinade, ensuring all pieces are well coated. Cover and refrigerate for at least 2 hours, or preferably overnight for best flavor.
  3. Preheat oven: Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or aluminum foil.
  4. Prepare wings for baking: Remove wings from marinade, letting excess drip off. Arrange wings in a single layer on the prepared baking sheet. Drizzle with vegetable oil.
  5. Bake the wings: Bake for 35-40 minutes, flipping halfway through, until wings are golden brown and cooked through (internal temperature should reach 165°F/74°C).

Making the Tikka Masala Sauce:

  1. Sauté aromatics: While wings are baking, heat ghee or butter in a large skillet over medium heat. Add diced onion and cook for 5-6 minutes until softened and lightly golden.
  2. Add spices: Add minced garlic and ginger, cooking for another minute until fragrant. Stir in cumin, coriander, garam masala, smoked paprika, and cinnamon. Cook for 30 seconds until spices are aromatic.
  3. Add tomatoes: Stir in tomato paste and cook for 1 minute. Add crushed tomatoes, salt, and sugar. Bring to a simmer and cook for 10-12 minutes, stirring occasionally, until sauce thickens slightly.
  4. Finish the sauce: Reduce heat to low and slowly stir in heavy cream. Simmer for 2-3 minutes. Taste and adjust seasoning with salt, sugar, or lemon juice as needed.
  5. Add herbs: Remove from heat and stir in fresh cilantro and lemon juice.

Final Assembly:

  1. Combine wings and sauce: Once wings are done baking, transfer them to the skillet with the tikka masala sauce. Gently toss to coat all wings evenly with the sauce.
  2. Optional broiling step: For extra caramelization, return the sauced wings to the baking sheet and broil for 2-3 minutes, watching carefully to prevent burning.
  3. Serve: Transfer to a serving platter and garnish with additional fresh cilantro. Serve immediately while hot.

Serving Suggestions

  • Serve with basmati rice or naan bread
  • Accompany with cooling cucumber raita
  • Provide lime wedges for extra brightness
  • Offer pickled onions as a tangy side

Tips for Success

  • Don’t skip the marinating time – it’s crucial for flavor penetration
  • Pat wings dry before marinating for better adherence
  • Use a meat thermometer to ensure wings reach 165°F internal temperature
  • Adjust spice levels by varying the cayenne pepper and garam masala
  • For extra richness, add a pat of butter to the finished sauce
  • Sauce can be made ahead and reheated when ready to serve

Storage

Leftover wings can be stored in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F until warmed through, or in the microwave in 30-second intervals.

Prep Time: 20 minutes (plus marinating time)
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes (plus marinating)
Serves: 4-6 people