Ingredients

4–6 servings

Preparation

1. Step 1

   Place a rack in upper third of oven; preheat to 450°. Line a rimmed baking sheet with foil and set a wire rack inside. Place 3 lb. chicken wings, flats and drumettes separated, patted dry, in a large bowl. Sprinkle with 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt and 1 Tbsp. baking powder; toss to coat. Transfer to prepared baking sheet, spacing evenly apart.

   Step 2

   Roast wings, turning halfway through, until lightly browned, 25–35 minutes. Heat broiler. Turn wings again and broil (still in upper third of oven), turning halfway through, until charred in spots and crisp, 8–12 minutes. Let cool slightly.

   Step 3

   Meanwhile, stir 1 cup plain whole-milk yogurt and remaining 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a small bowl.

   Step 4

   Slice 1 lime in half and squeeze juice into a large bowl. Stir in 2–3 Tbsp. hot sauce, depending on how hot your tandoori powder is and your heat preference, and 1 Tbsp. honey; season with salt. Slice 1½ limes into wedges; set aside for serving. Reserve remaining ½ lime for herb salad.

   Step 5

   Cook 3 garlic cloves, finely grated, and 6 Tbsp. unsalted butter in a small skillet over medium heat, stirring occasionally, until butter is melted and garlic is fragrant, about 2 minutes. Add 1 Tbsp. tandoori masala and cook, stirring, until fragrant, about 30 seconds. Scrape garlic mixture into bowl with lime juice mixture; whisk vigorously to emulsify. Taste and add more salt if needed. Transfer wings to sauce and toss to coat.

   Step 6

   Line a platter with garlic naan or plain naan. Arrange wings on top; scrape any sauce from bottom of bowl over.

   Step 7

   Place ½ cup tender herb leaves in a small bowl. Squeeze juice of reserved ½ lime over and season with salt. Toss to coat.

   Step 8

   Scatter herb salad over wings. Serve with salted yogurt and reserved lime wedges alongside.