Chicken Wings Vindaloo

Chicken Wings Vindaloo
Serves 4
2 tbsp. clarified butter (ghee) or canola oil
24 chicken wing drumettes and/or flats (sometimes called paddles), wing tips discarded
½ tsp. kosher salt
- freshly ground Kowalski's Black Peppercorns, to taste
½ cup Kowalski's Vindaloo Marinade (or more to taste), plus more for serving

In a large skillet over medium-high heat, heat butter or oil. Sprinkle chicken with salt and pepper; add to skillet. Cook, turning occasionally, until browned on all sides (about 10 min.). Drizzle chicken with marinade; toss to coat. Move chicken to a baking sheet lined with parchment paper; bake in a preheated 475° oven until chicken is dark golden-brown, well browned on the edges and registers an internal temperature of 165° (about 15 min.). Transfer chicken to a large mixing bowl; toss with more sauce to coat, if desired. Serve immediately.