June 17th: tandoori chicken wings

I don't often bother to try chicken wing recipes as I always conclude my recipe is better. This tandoori chicken wing recipe caught my eye though when I read it in the Ottawa Citizen. We concluded it was pretty tasty. It is prepped in advance, a bonus, and it is mildly spiced but quite flavourful. We're going to try it again. I'm linking the recipe, but don't know how long the Citizen keeps recipes online, so just in case, here it is:


Tandoori Chicken Wings with Mint-Cumin Yogurt Dip

For the yogurt

■ 1/2 cup (125 mL) thick plain yogurt

■ 2 tablespoons (30 mL) chopped fresh mint

■ 1 tablespoon (15 mL) lime juice

■ 2 teaspoons (10 mL) honey

■ Salt and white pepper to taste

1. Combine all ingredients in a small bowl. Cover and refrigerate until needed.

For the wings

■ 3 tablespoons (45 mL) tandoori paste

■ 1/2 cup (125 mL) thick plain yogurt

■ 24 chicken wingettes or drumettes, or a mix of both

■ Lime slices for garnish

1. Place the tandoori paste and yogurt in a large bowl and whisk to combine. Add the wings and toss to coat. Cover, refrigerate and marinate the wings for 4 hours.

2. Preheat the oven to 425 F (218 C). Arrange the wings on a parchment paper-lined baking sheet. Bake for 30 minutes, or until cooked through. If desired, broil the wings for one or two minutes to crisp up the skin. Set the wings on a platter with the bowl of yogurt dip alongside. Garnish with the lime slices and serve.

Makes: 24 wings