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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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This tandoori chicken wing recipe is done easily in the oven. An adaptation of one of Sara Moulton's recipes. Cook time does not include this marinating time. Ingredients:
1/2 small onion, chopped |
1 inch piece fresh ginger, peeled and sliced |
2 -3 garlic cloves, peeled and sliced |
2 tablespoons lime juice (fresh is best) |
1 cup plain greek yogurt (low or full fat) |
2 teaspoons vegetable oil |
1 tablespoon ground cumin |
1 tablespoon ground coriander |
1 1/2 teaspoons kosher salt |
3/4 teaspoon cayenne pepper |
1/2 teaspoon ground turmeric |
3 lbs chicken wings |
Directions:
1. Put the onion, ginger, garlic, lime juice, yogurt, vegetable oil, cumin, coriander, salt, cayenne and turmeric in a blender and blend until smooth. Pour the mixture into a resealable plastic bag (or into a bowl) and put in the refrigerator. This can be done the night before. It lets the flavors blend together before the chicken even touches it.
2. About 8 hours or so before cooking, score each chicken wing at least twice each, about 1/4 inch deep, and then add them to the marinade. Close the bag and knead until the wings are evenly coated with the marinade. Refrigerate them for about 8 hours.
3. Preheat the oven to 400 degrees F. Place the wings in one layer on a rack on a rimmed baking sheet. Bake for about 25 to 30 minutes. Make sure to turn them halfway through the cooking time. Bake until the chicken is cooked through and done.
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