26/07/2021

THAILAND DAILY

NEWSPAPER / MAGAZINE / PUBLISHER

burnt-masala-wings

Burnt Masala Wings

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.

Ingredients

8 Servings

Burnt Masala

8

black cardamom pods

3

green cardamom pods

3

chiles de árbol

2

2″ cinnamon sticks

1

Tbsp. black peppercorns

tsp. whole cloves

Marinade

Juice of 2 lemons

Juice of 4 limes

2

serrano chiles, finely chopped

4

garlic cloves, finely chopped

1

4″ piece ginger, finely chopped

3

Tbsp. vegetable oil

4

tsp. Diamond Crystal or 2 tsp. Morton kosher salt

4

lb. chicken wings

Glaze and assembly

½

cup tamarind concentrate (such as Swad)

2

Tbsp. sugar

2

Tbsp. unsalted butter

1

1″ piece ginger, peeled, finely chopped

1

Tbsp. hot chili sauce (such as Sriracha)

½

bunch cilantro, tough stems discarded, chopped

special equipment

A spice mill or mortar and pestle

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.

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