A crowd-pleaser without a doubt, these spiced wings feature both aromatic tandoori masala spice blend and classic Frank’s sauce for a nod to classic Buffalo wings—with a little flair. Tandoori masala powders vary widely; some are spicier than others, and some include salt while others don’t. Be sure to taste your tandoori powder to check: If it feels like it’s on the spicier side, you might want to use less hot sauce, and if it feels salted, you can go lighter on the seasoning in the sauce. When using unsalted tandoori masala, I typically need an extra 1 tsp. Diamond Crystal kosher salt, and when using salted, just a pinch will do.
These wings taste so much better when you use good tandoori powder, so it’s definitely worth the trip to your nearest South Asian grocer (or ordering some on online; look for Rajah or Spicewalla brands). That being said, if all you can find is the paprika-forward tandoori masalas sold at most grocery stores, it’ll work well enough.
Serving the wings over garlic naan allows you to capture all the extra saucy goodness. The dressed herbs served over the top mimic the flavors of green chutney without the fuss of a blender. Serve with salted yogurt to tame the heat.
This recipe is part of Zaynab’s Sehri menu for Ramadan. Find more of her pre-sunrise meal ideas (ultimate tuna melt! PB&J oatmeal! coffee-smoothie combo!) right this way →
What you’ll need
Rimmed Baking Sheet
$32 At Amazon
Small Skillet
$25 At Amazon
Stainless Steel Mixing Bowls
$33 At Amazon
Recipe information
Total Time
1 hour
Yield
4–6 servings
Ingredients
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 3 lb. chicken wings, flats and drumettes separated, patted dry, in a large bowl. Sprinkle with 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt and 1 Tbsp. baking powder; toss to coat. Transfer to 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 1 cup plain whole-milk yogurt and remaining 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a small bowl.
Step 4
Slice 1 lime in half and squeeze juice into a large bowl. Stir in 2–3 Tbsp. hot sauce, depending on how hot your tandoori powder is and your heat preference, and 1 Tbsp. honey; season with salt. Slice 1½ limes into wedges; set aside for serving. Reserve remaining ½ lime for herb salad.
Step 5
Cook 3 garlic cloves, finely grated, and 6 Tbsp. unsalted butter in a small skillet over medium heat, stirring occasionally, until butter is melted and garlic is fragrant, about 2 minutes. Add 1 Tbsp. tandoori masala and cook, stirring, until fragrant, about 30 seconds. Scrape garlic mixture into bowl with lime juice mixture; whisk vigorously to emulsify. Taste and add more salt if needed. Transfer wings to sauce and toss to coat.
Step 6
Line a platter with garlic naan or plain naan. Arrange wings on top; scrape any sauce from bottom of bowl over.
Step 7
Place ½ cup tender herb leaves in a small bowl. Squeeze juice of reserved ½ lime over and season with salt. Toss to coat.
Step 8
Scatter herb salad over wings. Serve with salted yogurt and reserved lime wedges alongside.
