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(with Cilantro Yogurt Dipping Sauce) No Tandoori oven needed but being hungry helps.
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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
Servings4
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!
