Chutney Chicken Wings

Divider line purple

Mix in a little India


Heat Level

Red pepperRed pepperGray pepper



Put down the phone and forget the take out menus. Homemade chicken wings are where it’s at. Impress your guests and bring a little bit of India to your own backyard with the authentic butter and char grilled flavour of butter chicken.


  • 3 lbs of chicken wings
  • 4 tbsp Patak’s Butter Chicken Curry Paste
  • 3 tsp canola oil
  • 1/2 cup yogurt
  • Juice from 1 lemon, plus zest
  • 1/2 cup Patak’s Hot Mango Chutney
  • Cilantro, to garnish


  1. Place chicken wings, Patak’s Butter Chicken Curry Paste, and canola oil in a resealable plastic bag. Seal the bag and shake to evenly disperse marinade on chicken wings. Place in fridge for 4-6 hours.
  2. Grill chicken wings on high heat to sear them for approximately 2 minutes per side. Roast them on indirect heat or on the upper level of the BBQ with a closed lid for 15-20 minutes. Ensure the BBQ is at least sitting at 450°F. Brush the wings with Patak’s Hot Mango Chutney and finish them off on the hot grill.
  3. Combine yogurt and juice from squeezed lemon until smooth, in a separate bowl.
  4. Smear dollops of yogurt mixture on the bottom of serving tray, place chicken wings and top with cilantro and additional Patak’s Hot Mango Chutney.