Tandoori-Style Chicken Wings

(with Cilantro Yogurt Dipping Sauce) No Tandoori oven needed but being hungry helps.
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
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What You’re Gonna Need:

For wings:

  • 2 tbsps plain Greek yogurt
  • 2 tbsps olive oil divided
  • 3 cloves garlic minced
  • ½ tsp minced fresh ginger
  • 1 tbsp garam masala
  • 1 tbsp sea salt
  • ½ tsp smoked paprika
  • ½ tsp turmeric
  • ¼ tsp cayenne
  • 2 lbs chicken wings

For sauce:

  • 2 cups fresh cilantro
  • 1 cup Greek yogurt plain
  • 1 garlic clove peeled
  • 1 tbsp lime juice
  • ½ tsp Kosher salt
  • ½ tsp cumin
  • 2 tablespoons extra virgin olive oil

What Ya Gotta Do:

  • Crank up your oven to a sizzling 400 F and line up a sheet pan with parchment paper like it’s the red carpet at the Oscars.
  • Next, in a bowl of apt proportion, mix together 1 tablespoon olive oil along with everything else except the stars – the wings. Stir it all up..
  • Wing time! Toss them into the bowl and make sure they get completely coated in the mixture.
  • Lay them out on your prepared sheet pan in single file please.
  • Give them another brush of olive oil to make them shine.
  • Bake those bad boys until they’re cooked through and their skin is as crispy as autumn leaves – about 40 minutes or so.
  • While the wings cook, make the Cilantro Yogurt Dipping Sauce.
  • Toss the cilantro, into the belly of your food processor and give it a good whirl until it’s all chopped up.
  • Next, add Greek yogurt, garlic, lime juice, salt and cumin to the party and blend until they’re all mingling nicely and smooth as a baby’s bottom.
  • While your food processor is doing its thing slowly introduce olive oil to the mix. Let it work its magic to emulsify the sauce.
  • Serve with the Tandoori-style wings.
  • EAT IT!

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