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

Indian Spice-Rubbed Chicken Wings with Yogurt Dip

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    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


    Prep: 30 min Total: More than 60 min
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    • 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.

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