Directions

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

2. 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.)

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

4. 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.

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

6. 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.

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