Butter Chicken Wings for Savannah. You want to talk about layers of flavor! Well, when you bite into one of these wings you will be transported straight to the promise land. Dry spice meets rich butter sauce in an entanglement of texture and deliciousness! All thanks to my granddaughter Savannah!
Song of the day: "India Inspired" by Loreto Nardelli.
Butter Chicken Wings for Savannah, this dish is all about building flavors first from marinating the wings, secondly grilling them on the barbecue, and lastly having them simmer and be cuddled by a delicious butter sauce! The end result mind-blowing! How's that for mouth-watering!
"India Inspired" by me, Loreto Nardelli
I never thought of that!
I wish I could say that this recipe was my idea but happily I can say no. Actually it was my granddaughter Savannah. One day they were having butter chicken for supper and Savannah said to me can you make me butter chicken wings. Naturally, I said most definitely, and my passion for Indian cuisine was reignited and the wheels of spices and wings began to swirl in that 6 lane highway I call my mind!
To me when I think of Indian cuisine, blends of spices always come to mind. Look at the colors of those spices, vibrant, aromatic and so delicious when combined. The key is to develop a paste with the spices and that is done first by sauteing some onions, minced ginger, and garlic, then swirling in the spices creating a wonderfully aromatic paste.
We want to first develop the flavors in the chicken wings by seasoning them with salt, pepper, onion powder, garlic powder, and paprika.
Next, the marinade, which is a combination of toasting the spices with ginger and garlic. The aroma is unbelievable. You are probably asking what spices are you using for marinating these wings in this recipe for Butter Chicken Wings for Savannah? Well, let me tell you:
- ground coriander
- cumin seeds
- yellow curry
- garam masala
- fenugreek leaves
- lime leaves
- chili powder
- white pepper
Saucy and sultry
What I do is toast the spices with ginger and garlic. Toss that into a mortar and pestle and mash it up real good. Back into the pan it goes with some ghee, which is clarified butter. We add in the yogurt and a beautiful golden sauce begins to form similar to an elevated cream, which is going to make your mouth water!
That sauce goes onto the already seasoned wings moreover, don't be scared, get your hands into the action, and massage all that loveliness into the wings. That can go into the fridge for a couple of hours or overnight if you want.
The butter sauce!
What you will need for the butter sauce is:
- minced onion
- grated ginger
- minced garlic
- ground coriander
- ground fenugreek leaves
- ground cumin seeds
- onion powder
- chili powder
- white pepper
- garam masala
- lime leaves
- bay leaves
- crushed stewed tomatoes
- coconut cream
In a saucepan heat up some ghee with the onions, garlic, and ginger. Once the onions have gotten all soft and translucent, time to add in all those spices to create that paste again. Time to add in the tomatoes and then the coconut cream. Furthermore, some loving stirs and you will begin to see a wonderful butter sauce form.
While the sauce simmers
Let's recap! We have the wings marinating in the fridge, similarly, our butter sauce is getting all acquainted with the spices simmering in a pan. Now it is time to grill the wings to get a nice crust and some caramelization happening! Take a look, don't you want to just bite into one of these wings? I am sure our neighbors are smelling all those wonderful aromas floating into the ether!
Grilled wings meet butter sauce
We are down to the final steps of this recipe. It is time for the wings to meet the sauce, as a result, I am getting so hungry! Slowly and lovingly each wing drops into the sauce and I watch intently as the wings sink and disappear getting hugged by this most wonderfully rich sauce. The only thing left is to lower the heat, cover, and let that just cook for an hour or so.
Time to taste!
When I lift off this lid I am wafted by this exotic aroma of spices and sauce. I see the wings nestled in the sauce and those beautiful colors enticing my appetite! I just have to take a wing and try it!
OMG! The butter sauce is exquisite! I can taste all the spices swirling on my tongue and beautifully balanced with the tomato and coconut cream. The chicken tender and moist and just falling off the bone. That char is still present with that spice crust and it plays wonderfully with the sauce. I am so enjoying these and very excited for you to try them.
Nicoletta and I brought the wings to Savannah and we waited patiently for her to try one. My daughter Alexa was pretty excited to get her hands on one too. Needless to say, they were loved. Savannah was licking her lips and ate up the wing quickly. She didn't mind the heat, although I didn't make them too spicy anyway. She is definitely a foodie in the making. Alexa and her husband Rod too enjoyed these wings, even Arissa, the latest addition to our family, was kicking her legs and making sounds of excitement, however, she is still too young to eat something like this. After we left the wings were devoured, and we were very happy that these Butter Chicken Wings for Savannah were a hit!
It is a beautiful thing, culture, and food that is. It makes the world feel closer together in a time where physically we are so apart. Inspiration comes in many ways and sometimes surprisingly! Furthermore, I want to thank my lovely granddaughter Savannah who always brings plenty of smiles to Nicoletta and me. Moreover, for her request for these Butter Chicken Wings for Savannah! It was a lot of fun making them and I so enjoyed the process!
P.S. I made a vegetarian version of this recipe for Nicoletta. I just substituted firm tofu for the chicken wings. It was equally fantastic!
I sure do hope you try this recipe. If you do would love to hear your feedback!
- 600 g chicken wings
Seasonings for wings:
- A sprinkling of salt and white pepper
- 1 teaspoon each of onion powder, garlic powder, paprika
- ½ tsp coriander seeds
- 1 tsp each of turmeric powder, cumin seeds, yellow curry powder, garam masala.
- ½ tsp fenugreek leaves
- 2 dried lime leaves
- ½ tsp chili powder
- 2 bay leaves
- 1 Tbsp finely chopped ginger
- 3 cloves garlic minced
- 1 Tbsp ghee
- 1 ½ Tbsp yogurt (I used plain Greek yogurt)
- 1 small onion minced
- 1 Tbsp grated ginger
- 2 cloves garlic minced
- ½ tsp cinnamon
- 1 tsp each of turmeric powder, ground coriander seeds, ground fenugreek leaves, allspice, onion
- powder, and garam masala
- ½ tsp red chili powder
- ½ tsp white pepper
- salt to taste
- Pinch of paprika
- 2 lime leaves
- 2 bay leaves
- 450 ml can of stewed tomatoes pureed
- 1 small can of coconut cream
- Freshly chopped cilantro
- Wash and pat dry the wings. Sprinkle with salt, white pepper, onion powder, garlic powder and paprika. Turn wings over and do the same to the other side and toss to make sure wings are well seasoned.
- In a medium sauce pan heat up all the spices with the ginger and garlic till it begins to smoke a bit. Place the spices into the mortar and pestle leaving the bay leaves and lime leaves in to pan.
- Grind the spices, ginger, and garlic and place back in the pan and pour in the ghee. Heat for about 1 minute then add the yogurt. Stir until it becomes a thickened sauce, then take off heat.
- Pour over wings once cooled and massage marinade into the wings until well coated. Cover with plastic wrap and place in the fridge for a couple of hours.
- In a pan saute onions, garlic, and ginger on medium heat, with the ghee for about 2 minutes or until onions begin to soften.
- Slowly add in all the spices and stir until it begins to toast and smoke a bit around 1 minute. Take spice mix out of pan leaving the lime and bay leaves in pan. Place spices into a mortar and pestle and grind into a paste. Toss paste back into pan and add ghee. Saute on medium heat for 1 minute then pour in yogurt. Stir until a beautiful consistent color happens. Take off heat and cool.
- Pour marinade over wings and toss well until wings are well coated.
- Cover with plastic and place in the fridge for 2 hours.
- In a medium sauce pan heat up ghee. Toss in garlic, ginger and onions and saute for 2 minutes or until onions have softened.
- Slowly add all the spices and seasoning and stir until it begins to form a paste.
- Add in tomatoes, stir and then add in coconut cream. Stir again until well incorporated. Cover and lower heat to a simmer. Cook for about 20 minutes.
- Take wings out of fridge. Pre-heat barbecue to around 400 degrees F. Place a perforated grilling tray on barbecue and heat for about 1 minute. Pour some vegetable oil onto some paper towel and rub onto grilling tray coating it well. Place wings on tray and cook for 3 minutes watching them closely so they don't burn. turn over and cook for an additional 3 minutes or until a beautiful golden brown crust forms on the surface. Take off grill.
- Take wings and put into the butter sauce that is simmering on the stove. Spoon sauce over so wings are submerged into the sauce. Cover and cook on low heat for 1 hour. Check often and stir to make sure sauce is not sticking to the bottom of the pan and burning.
- Take wings out of the pan and place on a serving platter. Pour sauce over and garnish with some freshly chopped cilantro.
- Ready to serve.
You can marinate the wings overnight if you wish.
If you like your sauce a bit spicier, then you could add in more red chili powder or fresh chopped red chilis.
The wings could also be baked in the oven on a nonstick pan at 400 degrees F if you don't have a barbecue.
If you are vegetarian, no worries, just substitute firm tofu for the chicken wings.
You can serve this with some nice Basmati rice or naan bread.
- Prep Time: 20 minutes
- Cook Time: 1 hour 40 minutes
- Category: Main
- Method: stove top /grill
- Cuisine: Indian fusion
Keywords: chicken wings, butter sauce, turmeric, curry, garam masala, ghee, yogurt, coconut cream, Indian inspired,
When I am not cooking, I enjoy playing musical instruments, singing, writing. I have learned over the years to live in gratitude and enjoy the moment.