Butter chicken wings

This isn't your traditional butter chicken, but we're making a pared back version packed with flavour using classic pantry staples. You can make these using whole wings, but I like segmenting these to make them easier to eat.

• serves

  4

• prep

  5 minutes

• cook

  20 minutes

• difficulty

  Easy

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Ingredients

• 1 kg chicken wings
• 1 tbsp vegetable oil
• 2 tsp curry powder
• salt and black pepper

For the sauce

• 50 g butter
• 1 tbsp curry powder
• ½ cup tomato sauce (ketchup)
• 2 tbsp white vinegar or rice vinegar
• 2 tsp sugar
• coriander leaves, to garnish (optional)

Instructions

1. Preheat your oven to 220˚C (200˚C fan-forced). In a large bowl, toss the chicken wings with the vegetable oil, curry powder and a generous pinch of salt and pepper.
2. Place the wings on a lined baking tray and roast in the oven for 30-60 minutes, or until cooked through.
3. Meanwhile, make the sauce. In a small saucepan, heat the butter. When melted, add the curry powder and fry for a few seconds, until fragrant.
4. Add the tomato sauce, vinegar and sugar and stir to combine.
5. Combine the sauce and the wings in a large bowl and toss to coat. Top with coriander leaves (if using).

 

Photography by Kitti Gould.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

6 Ingredient Dinner

Watch The Full Episode Here

G

Watch The Full Episode Here

G