8 SERVINGS
Ingredients:
BURNT MASALA:
8 black cardamom pods
3 green cardamom pods
3 chiles de árbol
2 2" cinnamon sticks
1 Tbsp. black peppercorns
1½ 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
Directions:
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.