Buffalo Tandoori Hot Wings

June 6, 2018

I made too many Karachi Bam Chicken Wings (marinade recipe here) and had allot left over sitting in the fridge. So I patted some butter, reheated in the oven at 350 degrees for about 25 minutes, and then tossed with Frank’s Red Hot Sauce. The result was chicken not only looked mouth-watering, it also had layers of flavor: the spicy hot sauce coating, followed by smokiness, then finished with the tandoori-style rub.

To avoid drying them out during reheating, I added pats of butter to each wing.

Wings in oven. This picture was taken about 1/2 way through reheating so butte had melted. Wings stayed inthe 350 degree oven for a total of about 25 minutes (until skin was crunchy again)

Wing in hot sauce — Testing to see how the wing would soak up the Frank’s Red Hot Sauce.

Wings in hot sauce — Since the hot sauce stuck well to the first wing, I went ahead and coated all of them

Buffalo Karachi Bam Chicken Wings - ready to eat — Buffalo Karachi Bam Chicken Wings – ready to eat

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