• Mix together all the spices for the chicken wings.
• Dry the chicken wings with paper towels thoroughly. Sprinkle the spice mix evenly over the chicken wings and toss to coat.

Air fryer instructions

• Preheat the air fryer at 375F/190C for 3 minutes and then place the chicken wings in a single layer. Air fry it for 10 minutes on one side, then flip over and cook for another 10 minutes.
• Increase the heat to 400F/205C (or as high as it will go), flip and cook for another 2-5 minutes or until the skin is crispy and brown.

Oven instructions

• Preheat your oven to 425F/220C. Place the chicken wings in a single layer on a baking rack over a foil lined baking sheet and cook it in the oven for 20 minutes. Remove from the oven, flip all the wings and bake an additional 20 minutes.
• Finally, remove from oven and flip once more and cook for an additional 10-15 minutes or until the skin is crispy and brown.

Sauce

• Heat avocado oil in a pan. When it gets hot, add in the onions and season with salt. Cook them until they turn translucent. When the onions are soft and lightly browned, add in the ginger garlic paste and tomato paste and cook for 2-3 minutes (or until lightly browned).
• Next, add in the tomatoes and cook this mixture for about 10 minutes or until the tomatoes are super soft and jammy and most of the liquid has evaporated. Take it off the heat and let this mixture cool down.
• Puree the cooled mixture along with ¼ cup water into a fine paste using a blender or food processor.
• Heat the butter in the same pan. When it gets hot, add in the dried fenugreek leaves and Kashmiri chili powder and toast the spices for about a minute before adding in the puree from the blender. Rinse out the blender with ¼ cup of water and add it into the pan.
• Simmer this curry mixture for about 5 minutes on medium low heat before adding in the honey, garam masala and heavy cream. Taste and adjust seasoning if needed and cook for 1-2 more minutes before turning off the heat.
• Pour some of the curry sauce over the wings and toss them to coat. Add more sauce if needed and toss again so the wings are well coated in the sauce. Garnish the wings with cilantro and serve with remaining sauce on the side, for dipping.