Chicken Wings Vindaloo
Chicken Wings Vindaloo
Serves 4
Crispy, golden-brown chicken wings get a bold, flavorful kick from Kowalski's Indian Vindaloo Marinade. Serve with extra sauce for dipping or toss with more marinade for an extra kick.
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
Directions
- Preheat oven to 475°.
- While oven preheats, heat butter or oil in a large skillet over medium-high heat.
- 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.
- 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.).
- Transfer chicken to a large mixing bowl; toss with more sauce to coat, if desired. Serve immediately.
Find It!
- Find clarified butter (ghee) near the cooking oils.
