Bold vindaloo dry rub chicken wings — Kashmiri chili for color and mild-to-medium heat, dry mustard for the traditional vindaloo tang, baked or air-fried until crispy.

Ingredients

  • 2 lbs chicken wings
  • 1 tbsp vegetable oil or ghee
  • 1 tbsp Kashmiri chili powder
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp ground turmeric
  • 1/2 tsp garlic powder
  • 1/2 tsp ginger powder
  • 1/2 tsp dry ground mustard
  • 1/4 tsp ground cloves
  • 1/4 tsp ground cinnamon
  • 1 tsp kosher salt
  • 1/2 tsp black pepper

Instructions

  1. Mix the Kashmiri chili powder, cumin, coriander, turmeric, garlic powder, ginger powder, dry mustard, cloves, cinnamon, salt, and black pepper into a dry rub.
  2. Pat the wings completely dry with paper towels for crispier skin.
  3. Toss the wings with the oil or ghee, then sprinkle the dry rub evenly over them.
  4. Let the seasoned wings rest 15 to 30 minutes so the spices stick.
  5. Bake at 400°F (or air fry at 390°F) for 35 to 40 minutes, turning halfway through, until the skin is crispy and the internal temperature reaches 165°F.

Adapted from an AI/web recipe search — no single source link.