Bored stiff by the old stand-by of buffalo wings and blue-cheese dip? Your guests will love the fragrant spices flavoring these wings and the cool dip that accompanies them.
|4 pounds chicken wings, split and tips discarded||Salt and pepper|
|2 tablespoons, plus 1/2 teaspoon ground cumin||7 ounces Greek (or plain) yogurt|
|2 tablespoons ground coriander||medium hothouse cucumber|
|2 tablespoons chili powder||1 tablespoon sugar|
|1 tablespoon ginger powder||Juice of a lime|
|teaspoon cayenne pepper||2 tablespoons cilantro, julienned|
Preheat the oven to 425 degrees F. Line 2 cookie sheets with aluminum foil, lightly oil them and set aside.
Shake 2 tablespoons cumin and the coriander, chili powder, ground ginger and cayenne pepper together in a large zip-top bag and set aside.
Rinse the chicken wings, pat dry and season with salt and pepper. Place wings in the spice-filled bag and toss, shaking well to make sure they are thoroughly coated.
Place wings skin side down on the cookie sheets and bake for 20 minutes, then turn them and cook another 30 minutes. Let cool for 5 to 10 minutes before transferring them to a serving platter.
While the wings cook, grate the cucumber through the large holes of a box grater, squeezing out excess liquid over the sink through a fine mesh strainer or with your hands.
In a small bowl, stir the grated cucumber with the yogurt, sugar, 1/2 teaspoon cumin, lime juice and cilantro and season with salt and pepper to taste. Transfer to a serving bowl, garnish with cilantro and serve with the wings and, if desired, chopped fresh vegetables, such as cucumber, carrots and red and green bell peppers.
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