Burnt Masala Wings

This is a spin on a Bon Appetite recipe. Instead of the tamarind glaze of the original recipe, at the end I powdered the piping hot wings with a mix of the burnt masala and some amchur (dry mango) powder, the latter providing the tang of the tamarind without the liquid. Definitely a top ten wing recipe!

For the burnt masala (which I make in mass and use in place of garam masala in quite a few recipes) just dry roast this 10 to 15 minutes at 425:

• 8 black cardamom pods
• 3 green cardamom pods
• 3 chiles de árbol
• 2 cinnamon sticks (2" long)
• 1 Tbsp. black peppercorns
• 1½ tsp. whole cloves

Original Bon Appetit recipe: https://www.bonappetit.com/recipe/burnt-masala-chicken-wings