Tikka Masala Wings

Prep Time: 10 minutes
Cook Time: 39 minutes
Ready In: 49 minutes
Serves: 4

Ingredients:

● 3 lbs. chicken wings, fl ats and drums
● 3 tablespoons olive oil, divided
● 2 1/2 teaspoons kosher salt, divided
● 1 teaspoon black pepper, divided
● 1/4 cup tahini
● 3 tablespoons lemon juice, divided
● 4-5 tablespoons water, as desired
● 1 garlic clove, grated
● 2 tablespoons curry powder
● 1/4 cup tomato paste
● 1/2 cup plain yogurt
● 2 tablespoons heavy cream
● 1 cup whole milk
● Chopped fresh parsley, for garnish

Directions:

1. Preheat oven to 400°F. Pat chicken wings dry with paper towels. Rub wings with 1 tablespoon olive oil, 1 teaspoon of salt and ½ teaspoon of pepper.

2. Arrange in a single layer on a parchment-paper-lined baking sheet. Bake, fl ipping halfway through, until crispy and an internal temperature of 165°F is reached, about 30-35 minutes.

3. Meanwhile, for tahini dipping sauce, whisk together tahini, 2 tablespoons lemon juice, 1 tablespoon olive oil, garlic, ½ teaspoon salt, and remaining pepper. Whisk in water slowly, until desired consistency is achieved. Set aside.

4. Heat remaining olive oil in a medium sauce pan over medium heat. Add curry powder and cook until fragrant, about 30 seconds. Stir in tomato paste, yogurt, heavy cream, milk, remaining lemon juice and remaining salt. Cook, stirring occasionally, until slightly thickened, about 3-4 minutes. Remove from heat and set aside.

5. Once wings are fully cooked, place into a large bowl with sauce, tossing to coat. Transfer to a serving platter and garnish with parsley. Serve with reserved tahini dipping sauce.

Tip: To air-fry wings, preheat air fryer to 400°F. Bake wings, shaking or fl ipping halfway through, until crispy and internal temperature of 165°F is reached, about 20-25 minutes.

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