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

• 1200 gChicken wings, split (drumettes and flats) (patted very dry with paper towels)
• 9 gSalt (about 1 1/2 teaspoons, divided)
• 2 gBlack pepper (about 1 teaspoon, divided)
• 4 gDried basil (about 2 teaspoons)
• 90 gAll-purpose flour (about 3/4 cup)
• 90 gBread crumbs (about 1 cup, fine and dry)
• 25 gParmesan cheese, finely grated (about 1/4 cup; use a hard aged cheese for best crisping)
• 120 mlMilk (about 1/2 cup)
• 30 gMargarine (melted; for brushing and crisping)
• 120 gRoasted peanuts, unsalted (finely ground to a meal (not paste))
• 20 gTamarind paste (concentrate) (about 1 tablespoon; adjust to taste)
• 25 gHoney (about 1 tablespoon)
• 10 gFresh ginger, finely grated (about 1 tablespoon)
• 6 gGarlic, finely grated (about 2 cloves)
• 2 gGround turmeric (about 1 teaspoon)
• 1 gGround cumin (about 1/2 teaspoon)
• 180 mlWater (about 3/4 cup, plus more as needed to thin)
• 10 mlNeutral oil (canola or sunflower) (about 2 teaspoons)

Instructions

1. 1

   Heat the oven to 220°C / 425°F. Set a wire rack over a foil-lined baking sheet and lightly oil the rack. Pat wings completely dry (this drives crisping), then toss with 6 g salt, 1.5 g black pepper, and all the dried basil. Let stand 10 minutes at room temperature.

2. 2

   Prepare a coating station: in a bowl, mix flour, bread crumbs, and Parmesan until evenly combined. In a second bowl, whisk milk with the remaining 3 g salt and 0.5 g black pepper. Dip each wing in milk, let excess drip 3 seconds, then press firmly into the crumb mixture to coat all sides.

3. 3

   Arrange wings in a single layer on the rack with space between pieces for airflow. Brush the tops with half the melted margarine (15 g). Bake 20 minutes at 220°C / 425°F, then flip each wing, brush with the remaining margarine, and bake 18–22 minutes more until deeply golden and crisp.

4. 4

   While wings bake, make the glaze. In a small saucepan over medium heat, warm the neutral oil for 30 seconds. Add ginger and garlic and cook 45–60 seconds, stirring, just until fragrant. Stir in turmeric and cumin for 15 seconds, keeping heat moderate to avoid scorching.

5. 5

   Whisk in water, tamarind paste, and honey. Bring to a gentle simmer, then reduce heat to low. Add ground peanuts gradually, whisking to prevent lumps. Simmer 4–6 minutes until glossy and thick enough to coat a spoon; thin with 15–30 ml water if it tightens too much.

6. 6

   Rest wings 5 minutes on the rack to set the crust. For maximum crunch, serve glaze on the side for dipping. For a lacquered finish, toss wings with half the warm glaze in a large bowl, then return to the rack and bake 3 minutes at 220°C / 425°F to set the coating.