I absolutely LOVE ethnic food. That is an understatement. I always use big flavor and a lot of spices in my food. As you will see there are about a billion spices in just this recipe alone.
These wings aren’t hot spicy, they’re just spicy spicy…if that makes sense..
I’m obsessed with the yogurt dipping sauce with the flavorful spicy wings. Awesome combo.
I know you want these. And they’re not fried! More excuse to make them.
Prep time: 35 min + hours to marinade
Cook time: 35-45 min.
For the wings:
-1 1/2 c. plain yogurt
-4 cloves garlic, minced
-2 T. ginger (freshly grated)
-2 T. garam masala
-2 tsp. turmeric
-1/2 tsp. cayenne pepper
-1/2 tsp. madras curry powder
-1/2 tsp coriander
-1/4 tsp cinnamon
-pinch of cardamom
-1 1/2 tsp sea salt
-1 tsp. freshly ground black pepper
-2 lbs. drumsticks
-1 1/2 lbs. wingettes
-scallions for garnish
For the dipping sauce:
1 1/2 c. plain yogurt
2 T. finely chopped cilantro
1 clove garlic, minced
pinch of cayenne pepper
1/2 tsp. sea salt
freshly ground black pepper
zest of 1 lime
1/4 tsp. chili powder
Combine all of the spices, salt and pepper, and yogurt for the wing marinade in a medium mixing bowl. Put wings in a large gallon ziplock bag, and pour over yogurt marinade. Marinade for 2 hours up to overnight. I marinaded mine for about 4 hours.
Once wings are finished marinating, take out of fridge to bring down the temperature a bit before roasting. Preheat oven to 400℉.
Shake off excess marinade, and arrange wings on a large baking sheet. If you have a baking rack to put on the baking sheet, it would help to ensure crispiness. If not it’s ok, but you may have to skim the juices and fat off of the baking sheet during cooking.
Bake for about 35-45 minutes, depending on the size of the wings, turing at least twice throughout cooking. The wingettes may be done before the drumsticks, just keep an eye on them. Juices will run clear when chicken is cooked through.
While the wings are cooking, make yogurt dipping sauce. Combine all ingredients for yogurt sauce in a bowl, and mix until combined. Refrigerate to chill until wings are ready.
During the last 5 minutes of cooking the wings, I turned the broiler on high, and put the wings under the broiler to ensure a crispy exterior. I just love the crispy chicken skin!
Garnish chicken wings with sliced scallions, and enjoy with dipping sauce!
I love my pretty scallion ribbons. I’m such a nerd.
Leave a Reply