New Recipe: Makhani (Butter) Chicken Wings
Makhani Butter Chicken Wings Closeup
Wings have gotten expensive. $2.59/lb at Publix including a $.20/lb discount is pretty high. These prices seem like nearly double what I was paying a couple of years ago. At that time, I was trying to do wings in the oven which is really good when you don’t want the grease and mess of deep frying.
Tonight’s recipe starts with a packet of Shan’s Butter Chicken mix (if you were inclined to buy online from MyEthnicGrocer). Instead of using the instructions, I took the leftover uncooked wings over their option of bite size pieces of chopped chicken and reworked the recipe a touch.
Ingredients:
1-1.5 lb separated chicken wings
1 box Shan Butter Chicken mix
2/3 cup milk
1/3 cup melted butter
1 large onion, halved lengthwise and sliced about .25″
2 cups of pureed tomatoes, no skins or seeds, passed through a sieve once more.
Cooking oil (I used olive)
Tools:
Large saute pan with lid or dutch oven with lid
Tongs
Wooden spoon
Knife
1. Marinate the chicken in a large ziploc bag using the entirety of the spice packet, with a tablespoon each of oil and water. Seal the bag and mix until all of the chicken is coated. Marinate overnight in fridge.
2. Brown the chicken wings in between medium-medium high till crispy on each side, probably in two batches.
3. Remove the wings and add the onions, saute momentarily until soft.
4. Add the milk, melted butter and tomato puree and bring to a light boil.
5. Add the wings back in, lower to medium and cover.
6. After 10 minutes, spoon the sauce on top of the wings, cover 15 more minutes.
7. Serve with potatoes or rice and spicy naan.
Makhani Butter Chicken Wings with Potatoes and Spicy Naan