Indian Spice-Rubbed Chicken Wings with Yogurt Dip

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.

Lisa Park

Chicken

Indian

Appetizer

Ingredients

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

directions

Prep: 30 min Total: More than 60 min

Try Kitchen View! Take your computer to the kitchen and view this recipe full-screen, with step-by-step directions.

Enter Kitchen View

1
Preheat the oven to 425 degrees F. Line 2 cookie sheets with aluminum foil, lightly oil them and set aside.
2
Shake 2 tablespoons cumin and the coriander, chili powder, ground ginger and cayenne pepper together in a large zip-top bag and set aside.
3
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.
4
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.
5
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.
6
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.

Chime In

iVillage

Indian Spice-Rubbed Chicken Wings with Yogurt Dip

Ingredients

directions