Pilau Masala Honey-Lime Wings with Kachumbari Yogurt Dip

Method

1. Pat the wings very thoroughly dry with kitchen paper. In a large bowl, mix the masala, garlic powder, salt and baking powder, add the wings and toss with your hands until evenly coated. The baking powder dries the skin so it crisps as if fried (use baking powder, not baking soda, which tastes bitter).

   Add in this stepChicken wings, split into drumettes and flats 600 gPilau masala or garam masala 1½ tspGarlic powder ¾ tspSalt ¾ tspBaking powder 1½ tsp

2. Line a baking tray with foil, set a wire rack on top and brush it lightly with the oil. Spread the wings skin-side up on the rack without touching, then bake in the oven preheated to 220°C · 1 tray for 40 min, turning them once halfway. They are done when the skin is deep golden and blistered and the juices run clear with no pink when you cut into the thickest part.

   Add in this stepVegetable oil (for the rack) 1 tsp

   oven

3. While they bake, make the dip: finely dice the tomato and red onion into 5 mm pieces and chop the coriander and deseeded chilli. Stir everything into the yogurt with half the lime juice and the salt, then chill.

   Add in this stepGreek yogurt 120 gTomato, deseeded 80 gRed onion 30 gFresh coriander 6 gGreen chilli ½Lime ½Salt (for the dip) 1 pinch

4. Put the butter, honey, chilli flakes and the rest of the lime juice in a small 16 cm pan over medium-low heat and warm for 2 min, stirring. Turn off the heat as soon as it bubbles at the edges; boiled honey burns and turns bitter.

   Add in this stepButter 15 gHoney 2 tbspChilli flakes ½ tspLime ½

   medium-low heat

5. Tip the wings into a large bowl, pour over the glaze and toss to coat. Return them to the rack and bake in the oven for 3 min more to set the glaze until shiny. Serve at once with the kachumbari yogurt dip.

   oven