Crispy Achaar Buffalo Wings

Crispy Achaar Buffalo Wings

Who says wings need to be fried? These baked wings are as crispy as their deep fried counterparts. Classic buffalo wings normally utilize a vinegar based hot sauce like Frank's or Tabasco, but we use our Tomato Achaar to bring all the spice and tang of a regular hot sauce, plus sweet tomatoes, and warm savory notes from our own Indian spice blend. 

Using the Serious Eats method of dry brining, you end up with an incredibly crisp, buttery and spicy wing that is sure to be a crowd pleaser. Note there is a 6-8 hour brining period needed for these wings but it pays off in the end!

Serves 4-6


4 lbs chicken wings 

4 tbsp Kosher salt 

4 tbsp baking powder 

2 tbsp ghee or butter 

1 jar Brooklyn Delhi Tomato Achaar 

1 tbsp white or apple cider vinegar 

1-2 tbsp Brooklyn Delhi Roasted Garlic Achaar - optional 

Chili flakes or powder to taste for added spice - optional 


Place chicken wings in a large bowl and pat dry with paper towels. Sprinkle the salt and baking powder evenly over the dried wings and toss to coat. Set a wire rack over a baking sheet and lay out the wings in a single layer. Place in the fridge for 6-8 hours, or overnight to brine. 

Preheat oven to 450 degrees Fahrenheit. Make sure wings are spread with at least 1/2 inch of space in between each piece. Use a second baking sheet if needed or bake in 2 batches. Bake for 20 minutes. Remove from oven and flip the wings. Place back in the oven and bake for another 20-30 minutes until golden brown and cooked through, flipping every 10 minutes.

While the wings are baking make the buffalo sauce: Melt the ghee or butter in a small saucepan. Whisk in Tomato Achaar and vinegar. Mix vigorously to emulsify. Taste and add Garlic Achaar and/or extra chili powder to adjust the heat level to your preference. 

Assemble the wings: Place the cooked wings into a larger bowl. Pour the sauce over the wings and toss until fully coated. Serve wings warm with dipping sauce of choice.