Tandoori Chicken Wings with Smokey Riata
As party food goes, nothing beats a spicy chicken wing, whether it’s game day or a night of fun with friends. Let’s toss a little Bollywood at your wing night with Tandoori Chicken Wings and a Smokey Riata dip.
I love sharing this recipe because it’s dead easy. Just put all your spices, garlic, ginger and yogurt into a ziplock bag. Add chicken. marinade in the fridge overnight then bake, on a baker’s cooling rack over a baking sheet at medium high heat, and serve. The baker’s rack helps to ensure your wings are crisp and not stewing in their own juices. Of course if you have a tandoori oven… by all means use that.
The Smokey Riata is my own take on the traditional Indian yogurt- cucumber condiment. It helps to cool the heat from the wings while adding a hint of smokey flavour thanks to the addition of smoked paprika.
Have fun with flavour, add a bit of spice in your life!
Tandoori Chicken Wings
Prep time: 20 minutes
Cooking time: 25 minutes
Yield: 2 dozen
1 cup plain yogurt (whole milk preferred)
1 tablespoon lemon juice
1 teaspoon allspice
1 teaspoon fresh black pepper
1 teaspoon cayenne pepper
1 teaspoon cinnamon
2 teaspoons cumin
1 teaspoon ginger, minced fine
2 teaspoons salt
1 teaspoon smoked paprika
1 tablespoon finely minced garlic
1 tablespoon Thai chili paste with garlic
3 pounds (1 kilo) chicken wings (about 24 wings)
1) In a ziplock bag mix tandoori marinade: yogurt, lemon juice, allspice, pepper, cayenne, cinnamon, cumin, ginger, salt, smoked paprika, garlic & Thai chili paste. combine until well mixed and the colour is consistent. Add chicken, seal the top and massage marinade into chicken. Open a corner of the bag and press to remove all air from the bag. Marinade in fridge overnight, turning once or twice.
2) Pre-heat oven to 400°F (205°C). Spray cooling rack well with non-stick spray and place over a baking sheet. Remove chicken from marinade and place on rack, well spaced so they don’t touch. Pour out remaining marinade and touch up any spot where the wings have no marinade with a brush or your fingers.
3) Roast chicken wings for 15 to 20 minutes, turning at about the 10 minute mark, until cooked through. Turn off oven and let stand for 5 minutes, this will help dry the outside of the wing and keep the marinade intact. Remove from oven and serve with
Prep time: 10 minutes
Yield: 1 cup
1/2 cup English Cucumber, seeded, diced fine
1/2 cup plain, whole-milk yogurt
1/2 teaspoon cumin
1/4 teaspoon smoked paprika
1 clove garlic, peeled and minced
1/4 teaspoon dried mint
cayenne or smoked paprika to garnish
Season cucumber with salt in a small bowl, let stand for 10 minutes at room temperature then drain any liquid at the bottom of the bowl. Add yogurt, spices and mint to seasoned cucumber, taste then season to taste with salt & pepper. Chill raita, covered, until ready to serve. This stands ready for days and only gets more intense in flavour.