suvir saran                         chef     author     consultant



Serves 4-6

5 tablespoons honey

2 tablespoons extra-virgin olive oil

1 teaspoon kosher salt
1 teaspoon cracked peppercorns

1 teaspoon garam masala

1 teaspoon paprika

1/2 teaspoon cayenne pepper

1/2 teaspoon ground cumin

2 pounds chicken wings, wings halved at the drumette joint

1 tablespoon white wine vinegar

Coarse sea salt

Heat your oven to 400°F. Whisk 2 tablespoons of honey with the olive oil, salt, cracked pepper, garam masala, paprika, cayenne pepper and cumin in a small bowl. Pour into a resealable gallon-sized plastic bag and add the chicken wings. Turn to coat with marinade and refrigerate for 30 minutes or overnight.

Line a baking sheet with aluminum foil and place a wire rack on top of the baking sheet (you can also line a broiler drip pan with foil and cut slits in the foil so the juices don’t pool around the chicken). Arrange the chicken wings in a single layer on the rack. Roast for 35 minutes.

Meanwhile, whisk the remaining 3 tablespoons of honey and vinegar in a small bowl. Remove the wings from the oven and brush with the honey-vinegar. Continue roasting until the wings are slightly charred and crisp, about another 15 to 25 minutes. Sprinkle with some coarse salt and cool for 5 minutes before serving.

Chicken Wings have universal appeal, with people from across cultures and continents finding them delicious. Perhaps it is the crispiness of the skin, or the fact that people are open to making wings spicy and intensely flavorful. These wings pack in spices, heat and sweetness. Baking them instead of frying simplifies the cooking process, letting you enjoy the party rather than stand over a pot of hot oil. Feel free to add more cayenne pepper if your want super hot wings.