Bal-e Morgh-e Tord (بال مرغ ترد) — Crispy Persian-Style Peanut Glazed Chicken Wings

• 1000 gChicken wings, split (flats and drumettes), patted dry (About 2.2 lb; remove wing tips if attached)
• 10 gFine salt (About 1 3/4 tsp, divided)
• 2 gBlack pepper, freshly ground (About 1 tsp)
• 4 gDried basil (About 2 tsp)
• 80 gAll-purpose flour (About 2/3 cup)
• 90 gBread crumbs (About 1 cup; fine or panko both work)
• 35 gParmesan cheese, finely grated (About 1/3 cup)
• 120 mlMilk (About 1/2 cup; for dredging)
• 40 gMargarine, melted (About 3 tbsp; for brushing and glaze)
• 120 gRoasted peanuts, unsalted (Finely ground to a meal; do not turn into paste)
• 30 gTamarind concentrate (About 2 tbsp; adjust to taste for tang)
• 25 gHoney (About 1 tbsp)
• 10 gFresh ginger, finely grated (About 1 tbsp)
• 6 gGarlic, finely grated (About 2 cloves)
• 2 gGround cumin (About 1 tsp)
• 2 gGround coriander (About 1 tsp)
• 0.5 gGround cinnamon (About 1/4 tsp)
• 1 gCrushed red pepper flakes (About 1/2 tsp; optional)
• 180 mlWater (About 3/4 cup; add more if needed for a brushable glaze)
• 15 mlFresh lemon juice (About 1 tbsp; balances sweetness)

Instructions

1. 1

   Heat the oven to 220°C / 425°F. Set a wire rack over a rimmed baking sheet and lightly grease the rack with a small amount of the melted margarine. Pat the wings very dry with paper towels, then season with 6 g salt, black pepper, and dried basil, tossing until evenly coated.

2. 2

   Set up a dredging station: put milk in a shallow bowl. In a second bowl, mix flour, bread crumbs, and Parmesan until uniform. Dip each wing in milk for 5–10 seconds, let excess drip off, then press into the crumb mixture to coat all sides. Arrange wings on the rack with space between pieces.

3. 3

   Brush the tops of the coated wings with 20 g melted margarine. Bake for 20 minutes at 220°C / 425°F, then flip each wing and brush the second side with the remaining 20 g melted margarine. Continue baking 18–22 minutes, until deeply golden and the thickest piece reaches 74°C / 165°F.

4. 4

   While the wings bake, make the glaze. In a small saucepan over medium heat, melt 10 g margarine. Add ginger and garlic and cook 30–45 seconds until fragrant. Stir in cumin, coriander, cinnamon, and red pepper flakes; toast 20 seconds, then whisk in tamarind concentrate, honey, water, and 4 g salt.

5. 5

   Reduce heat to low and whisk in the ground roasted peanuts. Simmer gently for 3–5 minutes, whisking often, until glossy and thick enough to coat a spoon. Remove from heat and whisk in lemon juice. If too thick, add 15–30 ml water; if too thin, simmer 1–2 minutes more.

6. 6

   For maximum crispness, switch oven to broil/grill on high (about 260°C / 500°F equivalent). Brush wings lightly with a thin layer of glaze and broil 1–2 minutes, watching constantly to prevent burning. Flip, brush again, and broil 1 more minute, just until lacquered and bubbling at edges.

7. 7

   Rest wings 5 minutes so the crust sets. Serve with extra warm peanut glaze on the side for dipping or drizzling. If the glaze thickens as it stands, loosen with 1–2 tbsp hot water and whisk smooth. Taste and adjust with a little extra lemon juice or honey before serving.