Butter Chicken Chicken Wings with Creamy Dip

Crispy wings tossed in rich, spiced 28 States Butter Chicken Hot Sauce, finished with a cool, creamy dip on the side. Baked or barbecued, these wings are built for sharing—and licking fingers afterwards.

 

 

Ingredients (Serves 2–3)

For the wings

  • 1 kg chicken wings (wingettes & drumettes)
  • 1 tbsp neutral oil (optional, for baking)
  • Salt, to taste
  • Generous pour of 28 States Butter Chicken Hot Sauce

For the dip

  • ½ cup thick Greek yoghurt or whole-egg mayonnaise
  • Generous drizzle of 28 States Butter Chicken Hot Sauce
  • Pinch of salt (optional)

 

 

Method

  1. Prepare the wings
    Pat the chicken wings dry and season lightly with salt.

    • Oven method: Bake at 220°C (fan) for 40–45 minutes, turning once, until golden and crispy.

    • Barbecue method: Grill over medium heat, turning regularly, until cooked through and lightly charred.

  2. Heat the sauce
    Just before the wings are done, warm the 28 States Butter Chicken Hot Sauce gently in a small saucepan or microwave. This helps it coat the wings evenly and intensifies the aroma.

  3. Sauce the wings
    Transfer the hot wings to a large bowl. Pour over a generous amount of the warm Butter Chicken Hot Sauce and toss until every wing is glossy and coated.

  4. Make the dip
    In a small bowl, mix the yoghurt or mayo with a generous drizzle of Butter Chicken Hot Sauce. Stir until smooth and lightly orange in colour. Adjust to taste.

  5. Serve
    Pile the saucy wings onto a platter and serve hot with the creamy dip on the side.

 

 

Serving Tip

Finish with a squeeze of lemon or a sprinkle of chopped coriander if you want brightness—but these wings absolutely stand on their own.

 

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