Chaat Mela Chicken Wings

This recipe for crispy, sticky, baked wings combines the familiar with a dusting of the unexpected —wings and apricot with earthy, sour, hot Chaat Mela— to delicious effect. These wings are a party favorite and an easy appetizer. They're also great for a summer cookout, served with corn on the cob and watermelon. (Be sure to try a pinch of Chaat Mela on the watermelon, too!)

Yields 18–24 wings

1 tablespoon cornstarch
1 teaspoon sea salt
½ teaspoon ground turmeric
3 tablespoons grapeseed or other neutral oil
2 pounds chicken wings, cut into drumettes and flats
½ cup apricot preserves
1–2 teaspoons lemon juice
1 teaspoon Chaat Mela, more to taste

Preheat the oven to 425° F. Line a rimmed sheet pan with aluminum foil, then set
a cooling rack on the pan. Set aside.

Put the cornstarch, salt, turmeric, and oil into a large bowl and whisk to combine.
Pat the wings dry with paper towel. Add the wings to the bowl, and toss to coat with the cornstarch-oil mixture. Transfer the wings to the prepared rack, leaving space between each one. Bake until the wings are cooked through and skin is slightly crispy, about 20 minutes. (The wings’ internal temperature should be 165° F.)

Put the apricot preserves and lemon juice into a large mixing bowl and whisk to
completely combine — this is the glaze.

Take the sheet pan out of the oven and transfer the still-hot wings to the bowl of
apricot glaze and toss to coat them.

Position one of the oven racks 6 inches under the broiler and preheat the broiler
on the highest setting.

Return wings to the rack and brush with the sauce left in the bottom of the bowl.
Broil until the wings are browned and caramelized, 1–3 minutes — be sure to
keep a close watch on the wings to avoid burning them.

Transfer the wings to a serving plate and sprinkle with Chaat Mela. Best served warm.