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Butter Chicken Wings
Essential Cuisine

Recipe Inspiration

Butter Chicken Wings

Butter Chicken Wings
PREP TIME: 4 hrs 10
WARNING: Please ALWAYS check the allergens on the packaging of any other ingredients you use to make our recipes.


3kg chicken wings – tips removed, drums and flat separated

25g celery salt

10g white pepper

375ml buttermilk

150g Essential Cuisine Southern Indian Style Seasoning

500g cornflour

125g rice flour

Butter Sauce

60ml vegetable oil

1 cinnamon stick

2 star anise

6 green cardamon pods

2 bay leaves

100g onion, peeled and finely chopped

75g carrot, peeled and grated

30g garlic and ginger paste

1 tin chopped tomatoes

5g paprika

24g Essential Cuisine Southern Indian Style Seasoning

150ml double cream

45g chilled butter, diced

8g garam masala

Chopped coriander to garnish


1. Preheat a fryer to 180°C

2. In a large bowl combine the wings with the dry spices and buttermilk. Leave to marinate for up to 4 hours. Drain off excess marinade and toss through the flours. Keep chilled until ready to fry.

3. Heat the oil in a medium pot over a medium to high heat, add the cinnamon, star anise, cardamon and bay leaves. Fry for 30 seconds. Add the onions, carrot and fry stirring occasionally for 15 minutes until soft but not browned. Add the garlic, ginger paste and fry for another 30 seconds.

4. Add the paprika, EC Southern Indian Style Seasoning and chopped tomatoes, simmer for 3 minutes then remove the whole spices and blend until smooth. Pour back into the pan, lower the heat to medium, whisk in the cream, then the cold butter to emulsify. Season to taste.

5. Place the wings into a fryer basket in small batches. Cook for 7-8 minutes or until core temp of 75°C is reached.

6. Toss the wings in the sauce, then pour over a little more sauce. Garnish with coriander and serve.

This recipe features...

South Indian Style Seasoning

South Indian Style Seasoning

From Garden To Kitchen Recipe Book

This recipe features in our Interactive Recipe Books

Eat Street Recipe Book

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