Chef Preeti Mistry came up with the technique used in this recipe a few years ago when they were trying to replicate the unique smokiness that food gets when it’s cooked in a tandoor—just without the tandoor. Burning the spices re-creates at home the slightly bitter taste and smell you get from the 800°-plus oven. “Roasting, then grinding masala adds depth of flavor to the wings,” Mistry says. “The tamarind sauce is a nice tangy foil.”
If you don’t eat meat on holidays like Holi, skip these wings and find more of chef Preeti Mistry’s Holi party recipes here.
Recipe information
Yield
8 Servings
Ingredients
Burnt Masala
8
3
3
2
1
1½
Marinade
2
4
1
3
4
4
Glaze and assembly
½
2
2
1
1
½
special equipment
Preparation
Burnt Masala
Step 1
Place a rack in middle of oven; preheat to 350°. Toast black and green cardamom pods, chiles de árbol, cinnamon sticks, peppercorns, and cloves on a small rimmed baking sheet, tossing halfway through, until chiles are nearly black and cloves are ashy gray, 8–10 minutes.
Step 2
Transfer chiles and spices to spice mill or mortar and pestle and let cool. Finely grind (you should have about ⅓ cup); set burnt masala aside.
Marinade
Step 3
Whisk lemon juice, lime juice, chiles, garlic, ginger, oil, salt, and 2 Tbsp. burnt masala in a large bowl to combine. Add wings and toss to coat in marinade. Cover and chill at least 2 hours and up to 12 hours.
Glaze and assembly
Step 4
Place racks in upper and lower thirds of oven; preheat to 425°. Whisk tamarind, sugar, and ½ cup water in a medium bowl until sugar is dissolved; set tamarind mixture aside.
Step 5
Melt butter in small saucepan over medium heat. Add ginger and chili sauce and cook, stirring, until ginger browns slightly, about 4 minutes. Add reserved tamarind mixture, reduce heat to low, and simmer, whisking occasionally, until glaze is thick and glossy, 10–15 minutes. Let cool.
Step 6
Line 2 rimmed baking sheets with double layers of foil; place a wire rack inside each. Using tongs, remove wings from marinade, letting excess drip back into bowl, and divide among racks; discard marinade.
Step 7
Roast wings until golden, 15–20 minutes. Remove from oven; turn wings over. Brush all over with glaze, return to oven and roast until wings are golden brown and cooked through and glaze is bubbling slightly, 10–15 minutes.
Step 8
Transfer wings to platter and scatter cilantro over.
Leave a Review
Reviews (12)
Back to TopThe marinade was great but like another reviewer, I found the glaze to be a bit unbalanced (and I LOVE tamarind). I wonder if it depends on the brand of tamarind concentrate used? I added a lot more sugar and sriracha than the recipe to balance it out, but I also think it was missing an umami boost (maybe starting the glaze with some tomato paste and/or maggi would help?). I also am not sold on the cooking technique - I used large, whole wings (like the photo) and they didn't get crispy at all, but I didn't want to cook them longer because I was afraid of drying them out. So, I sacrificed crispy skin in favor of juicy meat. I might try this recipe again, but would make a lot of adjustments.
lasagnaqueen
Portland, Oregon
11/3/2023
Great recipe to help usher in Spring/Summer. My father would eat at KFC if he had it his way (or if there was no one here to cook for him) and he can be quite picky when it comes to food but he has always trusted my cooking. Everyone loved this recipe (even dad) and I cannot wait to make it again. Next time I might do the second 15-20 minutes on the grill for extra flavor.
thenamesant
Grand Haven, MI
4/11/2021
Made these for a picnic and Indians and non-Indians alike enjoyed them! This might be down to personal preference, but I added a LOT more sugar into the glaze as it was cooking (at least triple Preeti's recipe), because I found the tamarind to be too intense and I wanted the contrast of smokey spices with a sweet glaze. Other than that I found it to be relatively easy for so much flavor.
Fatima
Chicago
3/24/2021