Charred Cardamom-Spiced Chicken Wings

The cardamom on these slightly smoky chicken wings complements the sweet heat of the blackberry-jalapeño sauce.

Charred Cardamom-Spiced Chicken Wings
 
Ingredients
  • 4 pounds chicken wings
  • 2 tablespoons vegetable oil
  • 2 teaspoons kosher salt
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon ground black pepper
  • ¼ teaspoon ground cardamom
  • Roasted Blackberry-Jalapeño BBQ Sauce (recipe follows), to serve
  • Garnish: chopped fresh cilantro
Instructions
  1. Preheat oven to 425°. Line a large rimmed baking sheet with foil.
  2. In a large bowl, toss together chicken wings, oil, salt, garlic powder, onion powder, pepper, and cardamom until fully coated.
  3. Heat a large cast-iron skillet over high heat. Working in batches, place wings, skin side down, in skillet; cook until charred, about 3 minutes. Place chicken, skin side up, in an even layer on prepared pan.
  4. Bake until golden brown and crispy, about 55 minutes. Let cool for 5 minutes. Serve with Roasted Blackberry-Jalapeño BBQ Sauce. Garnish with cilantro, if desired.

Roasted Blackberry-Jalapeño BBQ Sauce
 
Yields: About 2 cups
Ingredients
  • 1 pound fresh blackberries
  • 4 large jalapeño peppers, seeded and diced
  • ½ cup diced sweet onion
  • 2 tablespoons firmly packed light brown sugar
  • 2½ tablespoons balsamic vinegar
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons Worcestershire sauce
  • 1½ teaspoons tomato paste
  • ¼ teaspoon kosher salt
  • ½ cup water
Instructions
  1. Preheat oven to 375°.
  2. In a small Dutch oven, stir together blackberries, jalapeño, onion, and brown sugar. Roast until tender, about 40 minutes.
  3. Add vinegars, Worcestershire, tomato paste, and salt; bring to a simmer over medium heat. Cook, stirring occasionally, until slightly thickened, about 15 minutes.
  4. In the container of a blender, place blackberry mixture and ½ cup water, process until smooth. Gently press mixture through a fine-mesh sieve, discarding seeds. Cover and refrigerate for up to 1 month.