Chicken Tikka Masala Wings with Yogurt and Lime Dust

This is a two day prep and a bit time consuming for prep, but if you are looking for a creative knock-out dish for your next Superbowl party. This one is worth it. I learned this one from a Modern Gastro pub cooking class at The Pantry. Recipe courtesy of Jay Guerrero.



  • 4 lbs. chicken wings
  • 1 Tablespoon kosher salt
  • 1.5 teaspoon sugar
  • 2 bay leaves, crushed
  • 3 quarts canola oil

For Sauce

  • 1 Tablespoon coriander seed
  • 1.5 teaspoon cumin
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cardamom
  • 2 teaspoon paprika
  • 1 teaspoon cyenne
  • 2 tablespoons onion powder
  • 2 tablespoons canola or peanut oil
  • 1 tablespoon grated ginger
  • 1/2 cup tomato puree
  • 4 tablespoon unsalted butter
  • 1/2 cup half and half
  • 2 teaspoons kosher salt
  • 1 teaspoon ground black pepper

Lime Dust

  • 3 limes, juiced and peels zested then dried for 2 days
  • 2 cups greek yogurt
  • 2 tablespoons olive oil
  • 1 clove garlic, grated on a microplane
  • 1 teaspoon kosher salt


Wings (Can be done up to 3 days ahead of time)

  1. Combine salt, sugar, and bay leaf and toss with wings. Place uncovered on a baking sheet lined with a rack and refrigerate overnight. The next day rinse the cure off and dry the wings with paper towels
  2. Heat oil and the wings in a large heavy pot like a dutch oven until oil is 220-250 degrees. Cook for 20 min holding the temp constant, stirring occasionally.
  3. Drain on a baking sheet lined with a rack. Cool for an hour or refrigerate up to 3 days.

Sauce (Can be made 1 week ahead of time)

  1. Over medium heat, toast the whole spices in a dry pan until fragrant. let cool and grind in a spice grinder or mortar and pestle. Heat a medium saucepan over medium heat with 2 tablespoons of oil, add the ginger, frying for about 45 seconds. Turn heat to medium low and add the ground spices for 10-15 seconds. Add tomato puree and butter and allow butter to melt. Wisk in the half and half. Add salt as needed (if refrigerating warm the sauce on medium low heat before tossing on the wings)

Lime dust and yogurt

  1. Crush dried peels in spice grinder (dust will keep for 2 months in sealed container)
  2. Whisk yogurt with oil, garlic, lime juice and salt


  1. Place the sauce in large bowl for tossing wings. Heat oil to 400 degrees and add 1/3 of wings to the oil. Gently agitate as they cook to stay close to 400. They should be browned and crispy after about 10 minutes.
  2. Remove and transfer to the bowl with the sauce and gently toss to coat.
  3. Sprinkle with lime dust and serve with yogurt.



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