BOMBAY WINGS (for four)
5 tablespoons honey
2 tablespoons canola oil
1 teaspoon coarse salt
1 teaspoon freshly ground pepper
2 teaspoons garam masala
1 teaspoon paprika
½ teaspoon cayenne pepper
½ teaspoon ground cumin
4 pounds chicken wings (about 20 to 24), rinsed under cold water and patted dry with paper towels, wing tips removed and discarded, drumettes and wings separated at the joint
1 tablespoon white wine vinegar
coarse sea salt
1. In a small bowl, whisk together 2 tablespoons honey, oil, coarse salt, pepper, 1 teaspoon garam masala, paprika, cayenne pepper and cumin. Pour mixture into a 1 gallon resealable plastic bag and add chicken wings, turning to coat. Transfer to refrigerator and let marinate at least 30 minutes or up to overnight.
2. Preheat oven to 425*.
3. Line a baking sheet with aluminum foil and top with a wire rack. Arrange chicken wings in a single layer on rack. Transfer to oven and roast for 20 minutes.
4. Meanwhile, in a small bowl, whisk together remaining 3 tablespoons honey, remaining teaspoon garam masala, and vinegar. Remove wings from oven and brush with honey mixture. Return wings to oven and continue roasting until wings are charred and slightly crisp, 20 to 25 minutes.
5. Sprinkle wings with sea salt and let stand 5 minutes before serving.
from Suvir Saran, American Masala