By Becky Hardin
Published Dec 2, 2019
These Chicken Tikka Masala Baked Wings are the perfect fusion between Indian and American and are so perfect for a game day appetizer. Easy to make and perfectly succulent and juicy wings every time!
We are big fans of Indian food in our house, and thought it was time to combine two of my favorite things in this recipe! These flavorful wings are inspired by chicken tikka masala , loaded with Indian spices for a truly amazing game day appetizer!
If you are a wing lover like me, be sure to check out my other homemade chicken wing recipes .
How to Make This Chicken Tikka Masala Baked Wings Recipe
- Trim any excess fat off the chicken wingettes and pat dry.
- Add the spices and marinade to the chicken and allow to sit in a bag for 30 minutes.
- Bake the wings in the oven.
- While the wings are baking, make the Tikka Masala Sauce.
- Toss and serve!!
See the recipe card at the bottom of the post for the full recipe!!
What is tikka masala?
Tikka masala is a creamy curry sauce that uses tomato as it’s base. It is mild in spice and is vibrant reddy orange in color. The spices in tikka masala are:
- Cumin
- Ginger
- Cinnamon
- Turmeric
- Cayenne
- Garam masala
- Paprika
This combination of spices creates a really flavorful sauce that’s perfectly matched with wings.
Baked Indian Wings
These wings make a great alternative to your regular buffalo wings and will be a real treat for whoever you are serving them too. They are perfectly juicy thanks to the marinade and they are quick and easy to prep. They were a real hit in our house and I can’t wait for you guys to try them!
How long does it take to bake chicken wings in the oven?
These wings will take around 35 to 45 minutes to cook at 425F. The wings need to be marinated for a couple of hours before cooking them, so do allow time for that. Don’t skip the marinating, it really does make all of the difference!
Top Tips to Make This Chicken Tikka Masala Baked Wings Recipe
- Pat the wings dry before marinating them.
- Spray the rack with oil before adding the wings so that they don’t stick and use a tin underneath it to catch any sauce or juices.
- Don’t let the wings touch on the rack so that they cook evenly.
- Serve immediately!
And be sure to try all of our best wing recipes:
- Best Baked Chicken Wings
- Crispy Buffalo Wings
- Dry Rub Chicken Wings
- Grilled Chicken Wings
- Crockpot Chicken Wings
- Garlic Parmesan Wings
- Pepper Jelly Chicken Wings
Ingredients1x2x3x
For the Chicken & Marinade:
- ▢ 1 2 pound package chicken wingettes and drumettes
- ▢ 1 teaspoon kosher salt
- ▢ ¼ teaspoon freshly ground black pepper
- ▢ 1 teaspoon sweet curry powder
- ▢ 1 teaspoon Garam Masala
- ▢ 1 teaspoon granulated sugar
- ▢ ½ cup buttermilk
- ▢ ¼ cup Greek yogurt
- ▢ ¼ cup canola oil
For the Sauce:
- ▢ ½ medium yellow onion finely diced
- ▢ 2 cloves garlic minced
- ▢ 1 tablespoon butter
- ▢ 1 tablespoon canola oil
- ▢ 2 teaspoons ground cumin
- ▢ ½ teaspoon kosher salt
- ▢ ½ teaspoon ground ginger
- ▢ ¼ teaspoon ground cinnamon
- ▢ ¼ teaspoon turmeric optional
- ▢ ¼-½ teaspoon cayenne pepper
- ▢ 1½ teaspoons Garam Masala
- ▢ 1 teaspoon paprika or sweet paprika
- ▢ 1 16 ounce can tomato sauce
- ▢ ½ cup heavy cream or Half ‘n Half
- ▢ 2 teaspoon granulated sugar
- ▢ Garnish: Chopped fresh cilantro or parsley optional
Instructions
For the Chicken & Marinade:
- Trim any excess fat off the chicken and pat it dry with paper towels.
- Sprinkle all sides of the chicken with salt, pepper, curry, Garam Masala and sugar. In a gallon-size plastic zipper-style bag or a large dish,
- combine buttermilk, yogurt and oil. Add the seasoned chicken, being sure all the pieces are evenly coated with the marinade. Cover and refrigerate the chicken 1-2 hours, turning/flipping the bag or chicken every 30 minutes.
For the Tikka Masala Sauce:
- Heat butter and oil in a large skillet over medium heat. Add onions and cook 3-4 minutes or until translucent and soft. Add minced garlic and cook an additional 30 seconds. Add cumin, salt, ginger, cinnamon, turmeric, Garam Masala and paprika. Cook 1 minute or until the spices are fragrant.
- Add tomato sauce, reduce heat to low and allow the sauce to thicken 10-15 minutes, stirring often.
- Add the cream and sugar, stirring often, while bringing the sauce to a simmer. Season to taste, and simmer an additional 15-20 minutes or until the sauce has thickened.
- Reserve ½ cup sauce for serving with the cooked wings.
For Cooking the Chicken:
- 15 minutes before cooking, remove chicken from the fridge.
- Heat oven to 425°F and adjust oven rack to middle position.
- Cover a large, rimmed baking sheet with foil. Spray a wire rack with nonstick spray and set it over the baking sheet; set aside.
- Use tongs to transfer chicken to the prepared wire rack/baking sheet. Keep space between each chicken piece and shake off excess marinade from chicken before placing on the wire rack.
- Bake 10 minutes (the chicken will still be a tad pink). This first bake is dry out the marinade so the sauce will stick to the chicken.
- **Be sure to reserve ½ cup Tikka Masala Sauce for serving with the chicken.
- Remove the chicken from the oven and dip each piece of chicken in the remaining Tikka Masala Sauce.
- Bake the chicken an additional 15 minutes.
- Remove the chicken from the oven and brush both sides of the chicken with sauce. Flip each piece of chicken over.
- Bake another 10-15 minutes or until the sauce has caramelized and the internal temperature of a middle piece of chicken registers 170°F-180°F (depending how you like your wings). The meat should easily come off the bones. Total cooking time will be 35-45 minutes.
Nutrition information is automatically calculated, so should only be used as an approximation.
Chicken Tikka Masala Wings Recipe
Ingredients
For the Chicken & Marinade:
- 1 2 pound package chicken wingettes and drumettes
- 1 teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 teaspoon sweet curry powder
- 1 teaspoon Garam Masala
- 1 teaspoon granulated sugar
- ½ cup buttermilk
- ¼ cup Greek yogurt
- ¼ cup canola oil
For the Sauce:
- ½ medium yellow onion finely diced
- 2 cloves garlic minced
- 1 tablespoon butter
- 1 tablespoon canola oil
- 2 teaspoons ground cumin
- ½ teaspoon kosher salt
- ½ teaspoon ground ginger
- ¼ teaspoon ground cinnamon
- ¼ teaspoon turmeric optional
- ¼-½ teaspoon cayenne pepper
- 1½ teaspoons Garam Masala
- 1 teaspoon paprika or sweet paprika
- 1 16 ounce can tomato sauce
- ½ cup heavy cream or Half ‘n Half
- 2 teaspoon granulated sugar
- Garnish: Chopped fresh cilantro or parsley optional
Instructions
For the Chicken & Marinade:
- Trim any excess fat off the chicken and pat it dry with paper towels.
- Sprinkle all sides of the chicken with salt, pepper, curry, Garam Masala and sugar. In a gallon-size plastic zipper-style bag or a large dish,
- combine buttermilk, yogurt and oil. Add the seasoned chicken, being sure all the pieces are evenly coated with the marinade. Cover and refrigerate the chicken 1-2 hours, turning/flipping the bag or chicken every 30 minutes.
For the Tikka Masala Sauce:
- Heat butter and oil in a large skillet over medium heat. Add onions and cook 3-4 minutes or until translucent and soft. Add minced garlic and cook an additional 30 seconds. Add cumin, salt, ginger, cinnamon, turmeric, Garam Masala and paprika. Cook 1 minute or until the spices are fragrant.
- Add tomato sauce, reduce heat to low and allow the sauce to thicken 10-15 minutes, stirring often.
- Add the cream and sugar, stirring often, while bringing the sauce to a simmer. Season to taste, and simmer an additional 15-20 minutes or until the sauce has thickened.
- Reserve ½ cup sauce for serving with the cooked wings.
For Cooking the Chicken:
- 15 minutes before cooking, remove chicken from the fridge.
- Heat oven to 425°F and adjust oven rack to middle position.
- Cover a large, rimmed baking sheet with foil. Spray a wire rack with nonstick spray and set it over the baking sheet; set aside.
- Use tongs to transfer chicken to the prepared wire rack/baking sheet. Keep space between each chicken piece and shake off excess marinade from chicken before placing on the wire rack.
- Bake 10 minutes (the chicken will still be a tad pink). This first bake is dry out the marinade so the sauce will stick to the chicken.
- **Be sure to reserve ½ cup Tikka Masala Sauce for serving with the chicken.
- Remove the chicken from the oven and dip each piece of chicken in the remaining Tikka Masala Sauce.
- Bake the chicken an additional 15 minutes.
- Remove the chicken from the oven and brush both sides of the chicken with sauce. Flip each piece of chicken over.
- Bake another 10-15 minutes or until the sauce has caramelized and the internal temperature of a middle piece of chicken registers 170°F-180°F (depending how you like your wings). The meat should easily come off the bones. Total cooking time will be 35-45 minutes.
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
