Crispy Persian-Style Peanut Glazed Chicken Wings (بال مرغ با سس بادام‌زمینی) — Herb-crusted baked wings with tamarind-ginger peanut glaze

• 2.2 lbChicken wings, split at joints, tips removed (About 16–20 wing pieces)
• ½ cupMilk (For dredging)
• 2½ ozAll-purpose flour (For dredging)
• 3.2 ozBread crumbs (Fine or panko)
• 1¼ ozParmesan cheese, finely grated (Adds savory crust)
• 2 tspDried basil
• 8 gSalt (About 1 1/4 tsp fine salt)
• 1 tspBlack pepper, freshly ground
• 1.1 ozMargarine, melted (For crisping and browning)
• 4¼ ozRoasted peanuts, unsalted (Finely ground)
• 25 gTamarind paste (concentrate) (Provides Persian-style sweet-sour tang)
• ½ cupHot water (To loosen tamarind and sauce)
• 10 gFresh ginger, finely grated
• 6 gGarlic, finely grated (About 2 cloves)
• 0.2 gSaffron threads (About 1/4 tsp loosely packed)
• 25 gHoney (Balances tamarind)
• 2 tspSoy sauce (Adds umami; keep measured for salt control)
• 10 gMargarine (For shine and roundness)
• 20 gRoasted peanuts, chopped (For garnish)

Instructions

1. 1

   Heat the oven to 220°C and line a large sheet pan with foil, then set a wire rack on top. Pat the chicken wings very dry with paper towels; removing surface moisture is essential for a crisp crust and even browning.

2. 2

   Set up a dredging station with three bowls: milk in the first, flour in the second, and a mix of bread crumbs, Parmesan, dried basil, salt, and black pepper in the third. Stir the crumb mixture thoroughly so the herbs and cheese are evenly distributed, which prevents patchy seasoning.

3. 3

   Dip each wing piece in milk, then coat lightly in flour, shaking off excess so it does not turn gummy. Press the wing firmly into the crumb-Parmesan mixture to build a thick, crunchy layer, then place it on the rack with space between pieces.

4. 4

   Brush or drizzle the melted margarine evenly over the coated wings, focusing on the top surfaces for maximum browning. Bake for 25 minutes, then flip every piece and bake 20–25 minutes more until deeply golden and the thickest wing reads 74°C at the bone.

5. 5

   While the wings bake, bloom the saffron by crushing the threads and stirring them into 30 ml hot water; let it steep for 10 minutes to develop color and aroma. In a small bowl, whisk the tamarind paste with 120 ml hot water until smooth, then strain if needed to remove fibers.

6. 6

   Make the peanut glaze by combining ground roasted peanuts, the diluted tamarind, honey, soy sauce, grated ginger, grated garlic, saffron water, 10 g margarine, salt, and black pepper in a small saucepan. Cook over medium-low heat for 4–6 minutes, whisking constantly, until glossy and thick enough to coat a spoon; if it becomes too thick, whisk in 15 ml hot water at a time.

7. 7

   When the wings are crisp and fully cooked, transfer them to a large mixing bowl while still hot. Pour in about 120 ml of the warm peanut glaze and toss for 20–30 seconds until every piece is lacquered; reserve extra glaze for serving so the crust stays crunchy.

8. 8

   Return the glazed wings to the rack and bake for 5 minutes to set the glaze without softening the coating. Plate immediately and sprinkle with 20 g chopped roasted peanuts, then serve the remaining glaze on the side for dipping.