Hot & Tangy Tandoori Buffalo Wings

Hot & Tangy Tandoori Buffalo Wings

By Zaynab Issa
Total time 50 minutes
Serves 2

A crowd-pleaser without a doubt, these spiced wings feature both aromatic tandoori masala seasoning and hot sauce for a nod to classic Buffalo wings—with a little flair. Be sure to taste the tandoori masala seasoning before using: If it feels like it’s on the spicier side to you, feel free to use less hot sauce.

Ingredients

INGREDIENTS

1 Tbsp. The Spice House Tandoori Salt-Free Seasoning

3 lb. chicken wings, flats and drumettes separated, patted dry

1 Tbsp. baking powder

1 Tbsp. plus 1 tsp. Diamond Crystal or 21⁄4 tsp. Morton kosher salt, divided, plus more

1 cup plain whole-milk yogurt
3 limes, divided
1 Tbsp. honey

2–3 Tbsp. hot sauce
3 garlic cloves, finely grated
6 Tbsp. unsalted butter
Warm garlic or plain naan (for serving)

1⁄2 cup tender herb leaves (such as cilantro and/or mint)

Preparation

STEP 1

Place a rack in upper third of oven; preheat to 450°. Line a rimmed baking sheet with foil and set a wire rack inside. Place chicken flats and drumettes in a large bowl. Sprinkle baking powder and 1 Tbsp. Diamond Crystal or 13⁄4 tsp. Morton kosher salt over and toss to coat. Arrange on prepared baking sheet, spacing evenly apart.

STEP 2
Roast wings, turning halfway through, until lightly browned, 25–35 minutes. Heat broiler. Turn wings again and broil (still in upper third of oven), turning halfway through, until charred in spots and crisp, 8–12 minutes. Let cool slightly.

STEP 3
Meanwhile, stir yogurt and 1 tsp. Diamond Crystal or 1⁄2 tsp. Morton kosher salt in a small bowl to combine. Set salted yogurt aside.

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