Chicken Wings Vindaloo

Chicken Wings Vindaloo

Serves 4

Ingredients

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 Indian Vindaloo Marinade (or more to taste), plus more for serving
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Directions
  1. Preheat oven to 475°.
  2. While oven preheats, heat butter or oil in a large skillet over medium-high heat.
  3. Sprinkle chicken with salt and pepper; add to skillet. Cook, turning occasionally, until browned on all sides (about 10 min.).
  4. Drizzle chicken with marinade; toss to coat.
  5. Transfer chicken to a baking sheet lined with parchment paper; bake in preheated oven until chicken is dark golden-brown, well browned on the edges and registers an internal temperature of 165° (about 15 min.).
  6. Transfer chicken to a large mixing bowl; toss with more sauce to coat, if desired. Serve immediately.

Find It!

  • Find clarified butter (ghee) in the Grocery Department near the cooking oils.