Chicken Wings- Sweet, Spicy n Garlicky

Rinse the chicken wings thoroughly. Cut at the joints to separate the drumettes from the wingettes, discarding the wing tips.

Soak the wings in a bowl of water mixed with vinegar for 30 minutes to remove any odour. Drain, rinse well, and pat dry with a paper towel.

In a large bowl, combine the chicken wings with lemon juice, Kashmiri red chilli powder, and salt. Massage the mixture well to coat the wings evenly.

Cover and refrigerate for at least 30 minutes to marinate.

In a separate bowl, whisk together the chopped garlic, bird's eye chillies, tomato sauce, Dijon mustard, honey, lemon juice, and black pepper powder until well combined. Set aside.

Heat oil and butter in a heavy-bottomed skillet or pan over high heat.

Add the marinated chicken wings and sear them until they are golden brown on all sides.

Reduce the heat to low, cover, and cook until the wings are fully cooked, turning occasionally to prevent burning.

Pour the prepared sauce over the wings, stirring to coat them evenly. Simmer until the sauce thickens and becomes glossy. Adjust seasoning if needed.

Add the chopped spring onions and toss over medium-high heat for an additional minute.

Garnish with roasted sesame seeds before serving.