Recipe By: @kurveyskitchen
🔥 Fun Fact: A little baking powder before the wings hit the oven helps dry the exterior and push them toward that deeply browned, crispy finish—without breaking out the fryer.
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Ingredients
For The Wings
1½–2 lbs party wings
1 tbsp neutral oil
1½ tbsp tandoori seasoning
1 tbsp lemon juice
2 tbsp plain yogurt
2 tsp baking powder
1 tsp garlic powder
1 tsp onion powder
½ tsp smoked paprika
½ tsp black pepper
½ tsp chili powder
¼ tsp cayenne
½ tsp salt
Tandoori Butter Glaze
3 tbsp cold salted butter, cubed
1 tbsp tandoori seasoning
1 tsp Kashmiri chili powder or smoked paprika
1 tbsp lemon juice
1 tsp honey
2 tbsp chicken broth
1 tbsp chopped cilantro
For Serving, Optional
Chopped cilantro
Thinly sliced red onion
Crushed peanuts
Step By Step
1️⃣ Marinate The Wings
Pat the wings completely dry. Toss with the neutral oil, lemon juice, yogurt, tandoori seasoning, garlic powder, onion powder, smoked paprika, black pepper, chili powder, cayenne, and salt. Marinate for at least 30 minutes or refrigerate overnight.
2️⃣ Get Them Ready To Crisp
When you’re ready to cook, toss the marinated wings with the baking powder. Arrange them in a single layer on a lined baking sheet.
3️⃣ Bake Until Deeply Browned
Bake at 400°F for 30 minutes. Flip the wings, then bake for another 20–25 minutes, until crisp and deeply browned.
4️⃣ Start The Glaze
Add the chicken broth, lemon juice, honey, tandoori seasoning, and Kashmiri chili powder to a small pan. Simmer over medium-low heat for 30–60 seconds.
5️⃣ Whisk In The Butter
Reduce the heat to low. Whisk in the cold butter one cube at a time until the glaze is glossy and emulsified.
The move: Once the butter goes in, keep the heat low and do not let the glaze boil. That’s what keeps it silky instead of broken.
6️⃣ Toss + Serve
Add the hot wings to the glaze and toss until thoroughly coated. Serve immediately, finished with cilantro, thinly sliced red onion, or crushed peanuts if you want an extra hit of freshness and texture.