Moment of truth: I have endured quite a few stretches of time where I’ve restricted my carbs. The ONLY three things to get me through those horrific periods of my life were 1) I could still drink whiskey, 2) I could still eat cheese, and 3) wings. I did not care how the wings were prepared. So long as they were crispy, I was ALL over them.

But let’s be real, folks. There are some pretty ratchet wings out there being sold in restaurants, and what you end up paying for 10 is more than what you’d pay for a pack of 40 from the grocery store. While this has not deterred me from ordering wings at some of my favorite places, it has inspired me to work on perfecting making wings at home.

My most recent success are these Balti Curry Honeyed Wings. It’s a departure from your run-of-the-mill wing you’d find in most American restaurants, as it utilizes one of the most popular spices from India on a dish we so often associate with our local pubs. Accented with honey and fresh mint, the flavors elevate these wings to the point where dipping it in a sauce would be almost criminal!

Try out this recipe and tell me what you think!

Balti Curry Honeyed Wings

For the wings:

8 whole wings, cut into two pieces each

1 tb olive oil

2 tsp balti curry powder

2 tsp kosher salt

1 tsp smoked paprika

1 tsp dried oregano

1 tsp granulated garlic

1/4 crushed red pepper flakes

Mix the spices in a small bowl. Coat the wings with the olive oil and the spice blend and marinate overnight.

For cooking the wings:

1-2 tb honey

Fresh mint, finely chopped

1-2 tsp balti curry powder

Preheat oven to 425 degrees.

Lay wings on a baking sheet lined with parchment or foil. If using foil, spray with some cooking spray to reduce sticking. Roast on the middle rack for 20-25 minutes or until cooked through.

Remove the wings from the oven and place into a large bowl. Coat and toss the wings with the fresh mint, curry powder and honey.

Turn the oven to broil.

Return the wings to the oven on the baking sheet and broil the wings for 1-2 minutes on each side or until the wings have browned.