Buffalo Tandoori Hot Wings (What I did with leftovers)

Buffalo “Karachi-Bam” Tandoori Hot Wings

I made too many Karachi Bam Chicken Wings (marinade recipe here) and had allot left over sitting in the fridge. So I patted some butter, reheated in the oven at 350 degrees for about 25 minutes, and then tossed with Frank’s Red Hot Sauce. The result was chicken not only looked mouth-watering, it also had layers of flavor: the spicy hot sauce coating, followed by smokiness, then finished with the tandoori-style rub.

To avoid drying them out during reheating, I added pats of butter to each wing.
To avoid drying them out during reheating, I added pats of butter to each wing.
Wings in oven. This picture was taken about 1/2 way through reheating so butte had melted. Wings stayed inthe 350 degree oven for a total of about 25 minutes (until skin was crunchy again)
Wings in oven. This picture was taken about 1/2 way through reheating so butte had melted. Wings stayed inthe 350 degree oven for a total of about 25 minutes (until skin was crunchy again)
Wing in hot sauce
Testing to see how the wing would soak up the Frank’s Red Hot Sauce.
Wings in hot sauce
Since the hot sauce stuck well to the first wing, I went ahead and coated all of them
Buffalo Karachi Bam Chicken Wings - ready to eat
Buffalo Karachi Bam Chicken Wings – ready to eat

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