Tandoori Chicken Wings with Lemon
These fun-sized chicken wings pack a serious punch of flavor. To round out a meal, serve the chicken with roasted potatoes (which can be dunked into the yogurt sauce, too) and a green salad. These wings are equally tasty at room temperature, making them a good choice for parties or picnics.
Ingredients
For the marinade:
- 3/4 cup (6 oz./180 g) plain whole-milk yogurt
- 1 Tbs. tomato paste
- 1 Tbs. fresh lemon juice
- 2 tsp. garam masala
- 1 tsp. ground turmeric
- 1 tsp. kosher salt
- 1/4 tsp. cayenne pepper
3 lb. (1.5 kg) whole chicken wings
For the yogurt sauce:
- 3/4 cup (6 oz./185 g) yogurt
- Grated zest and juice of 1 lemon
- 1 Tbs. chopped fresh cilantro
- Kosher salt and freshly ground pepper
Directions
To make the marinade, in a large bowl, stir together the yogurt, tomato paste, lemon juice, garam masala, turmeric, salt and cayenne. Set aside.
Using a sharp, heavy knife, separate the chicken wings into drumettes and wings, discarding the wing tip joint. Add the chicken pieces to the bowl with the marinade and toss to coat well. Cover and let marinate in the refrigerator for 30 minutes.
Preheat a broiler. Coat a baking sheet lightly with cooking spray, line with aluminum foil and coat again.
Remove the chicken wings from the marinade and arrange on the prepared pan. Slip under the broiler about 6 inches (15 cm) from the heat source and broil for 8 minutes. Remove the pan from the oven, flip the wings over and broil until the chicken is opaque throughout, about 8 minutes longer. Don’t worry if the wings have blackened spots on them.
Meanwhile, make the yogurt sauce: In a bowl, combine the yogurt, lemon juice and zest, and cilantro and stir to mix well. Season with salt and pepper.
To serve, transfer the wings to a platter and spoon the yogurt sauce into a serving bowl alongside. Serve immediately. Serves 4.
Adapted from Williams-Sonoma Chicken Night, by Kate McMillan (Weldon Owen, 2014)