West Coast Tikka Masala Wings
Category
Appetizer
Cuisine
Fusion
Fire meets flavor in these West Coast Tikka Masala Wings, where classic Indian spices collide with bold, contemporary heat. Chef Nick Wilson brings a West Coast twist to the traditional tikka masala by layering the savory warmth of garam masala and Kashmiri chili with the sweet sting of hot honey and the punch of roasted garlic and habanero sauce. Marinated in a spiced yogurt blend, these wings are grilled to perfection, then bathed in a rich, butter-infused tikka sauce and finished with a sticky-hot glaze and a sprinkle of kasoori methi. It's smoky, spicy, and unapologetically bold—just like the West Coast.
Ingredients
- 4 Roma Tomatoes
- ½ Red Onion
- ½ cup Cashews
- 1 Stick of Butter
- 4 tbsp Garam Masala
- 3 tbsp Kashmiri Chili Powder
- 3 tbsp Kasoori Methi
- 3 tbsp Big Unc All Purpose
- 1 cup Plain Yogurt
Directions
- Combine yogurt and 1 tbsp of each (Garam Masala, Kashmiri Chili Powder, Kasoori Methi) and coat your chicken wings with this. Set aside in the fridge.
- Slice your tomato and onion and sauté them until they begin to brown. Toss in the cashews to toast and add the remaining spices and herbs.
- Bring to a simmer and remove from the heat.
- Add the vegetables to a blender and blend until smooth. Strain into a pan and add your stick of butter. Once melted, add Roasted Garlic and Habanero Sauce and Hot Honey to taste.
- Combine and let reduce.
- Grill your wings to desired temp, toss in the sauce, and top with Hot Honey and Kasoori Methi.