Butter Chicken Wings

-Start by preparing the chicken wings. pat 'em dryyy, and cut them into individual wings.  

-In a mixing bowl, combine the lemon juice, Kashmiri chili powder, kosher salt, Greek yogurt, avocado oil, ground fenugreek, turmeric powder, garam masala, coriander, cumin, grated garlic, and grated ginger. Mix until well combined, then add the chicken wings to the bowl. Ensure each wing is evenly coated with the marinade. Let the wings marinate for at least a couple of hours.

-Fire up your pit to a temperature between 300 and 325°F. Before placing them on the heat, wipe off any excess marinade to avoid burning.

-Cook the wings hot and fast for about an hour, or until they reach an internal temperature of 180°F. Halfway through the cooking time, flip the wings for even cooking. 

-While the wings cook, prepare the sauce. In a hot pan, melt the butter. Add the grated garlic, grated ginger, and diced serrano pepper, toasting them lightly. Sprinkle in the salt, cardamom, fenugreek, cinnamon, clove, Kashmiri chili powder, turmeric, cumin, coriander, and garam masala. Toast the spices to release their flavors, then add the tomato puree. Allow it to reduce and simmer for a few minutes.

-Add the cashews to the sauce, allowing them to soften. Stir in the sugar and heavy cream. Blend the sauce until smooth, then finish by adding a small amount of cold butter, adjusting the seasoning to taste.

-Coat your wings and enjoy!