Forget everything you know about standard braai wings. We’re taking things to a whole new level with these Butter Chicken Wings. Packed with spicy, creamy flavour and charred to perfection over the coals, this is exactly the kind of setup that gets you noticed for Braai of the Month.
Get the fire going, grab a cold one, and let’s get these wings sorted.
The Quick Stats
- Prep Time: 60 mins (mainly letting the marinade do the heavy lifting)
- Time on the Fire: 30 mins
- Serves: 8 mates
Your Arsenal (Ingredients)
- 16 Chicken wings
- ½ Onion, chopped
- 2 Cloves of garlic, sliced
- 1-2 cm Knob of fresh ginger, peeled and sliced
- 35g Cashews
- 15ml Masala
- 5ml Ground cumin
- 5ml Cinnamon
- Pinch of sugar
- 100g Tomato puree
- 250ml Plain yoghurt
- 60ml Coconut milk
Step-by-Step Guide
1. Blitz the Base
Chuck your onion, garlic, ginger, cashews, masala, cumin, cinnamon, sugar, and tomato puree into a blender or food processor. Blitz it all together until you've got a smooth, fragrant paste.
2. Mix the Magic
Pour your blended spice paste into a bowl and stir in the plain yoghurt and coconut milk. Give it a good mix and season it up with salt and pepper to taste.
3. The Waiting Game
Toss your chicken wings into the marinade, making sure every single one is properly coated in that golden goodness. Cover them up and let them hang out in the fridge for at least 60 minutes. (Pro tip: this is the perfect window to stack your wood and light the fire).
4. Hit the Grid
Thread two wings onto each skewer—this makes flipping them on the grid an absolute breeze. Throw them onto medium coals and braai for about 30 minutes. Keep turning them regularly until they are cooked right through, sticky, and beautifully charred.
🔥 Claim Your Bragging Rights > Think your wing setup is the hottest in the league? Snap a shot of these beauties sizzling on the coals and drop it on the Braai League app to stack up those flames!
(Recipe inspired by Freshliving)
