Chicken, chicken drumettes, cilantro, cucumber, cucumber sauce, curry, dinner, Dinner Party, english cucumber, food, fresh herbs, greek yogurt, Grilled, indian, lime, raita, tamarind, wings, yummy snack
Indian Lime Spiced Chicken Wings
These wings are everything you love about tandoori chicken and crispy roasted chicken skin all in one bite. I love, love, love Greek yogurt as a marinade on skin on chicken, the flavor from any spices you mix into yogurt permeates the skin and then under high heat you get this lovely brown flavorful char that is just unreal. They are great hot and really good at room temp so they are perfect party food. Just be sure you make a lot, because a big guy can polish of like ten of these drumettes without even thinking.
I needed a yummy snack for ladies bunko tonight and decided that after last time when I just tossed together yet another bowl of hummus I need to bring my A game. So chicken wings that are a beautiful color and even better taste seemed like just the thing. I decided to pair the wings with a basic Raita, the wonderful cool yogurt and cucumber sauce that is ubiquitous at most Indian restaurants. I made mine this time without the mint because I killed my last mint plant and have not replaced it, but feel free to add some fresh mint to your raita.
1-2 lbs chicken wings or drumettes
2 tbsp lime or lemon juice
2 tbsp tamarind paste
1 tbsp curry powder
Salt and pepper
½ cup Greek Yogurt
Juice of 1 lime and ¼ tsp of zest
2 tbsp of cilantro
Half of an English cucumber pealed, grated and wrung out
Garlic powder to taste
Hot sauce to taste
Salt and pepper
Start with the marinade. In a large non reactive bowl mix together the yogurt, juice, tamarind, curry and salt & pepper. If it seems way too thick to mix you can add more lemon/lime juice to loosen it up.
Once the marinade is well mixed toss the chicken into the marinade and coat the wings really well, I use my hands to make sure all the wings get a good coat. Cover the bowl and put in the fridge for at least a few hours or as long as over night.
A few hours before you are going to serve the wings it’s time to whip up the raita. It’s pretty simple, just mix everything together and garnish the top with a little extra cilantro. Be sure and taste the dip and adjust the salt and other spices to your preference. By making this dip a few hours before you need it the spices have time to blend and you will have the best flavor.
Pre heat the oven to 400 degrees. Remove the wings from the marinade and just shake off some but not all of the marinade. The yogurt chars so nicely in the oven that I don’t remove too much of it from the wings. Spray a broiler pan with cooking spray and place the wings on the pan leaving room for air to circulate between them. Place on the center rack in the oven.
Bake for about 20-40 minutes depending on how big your wings are, internal temperature must reach at least 165 degrees. Remove from oven and garnish with a squeeze of lime juice, sprinkle of salt and some more cilantro.
Just a note- this marinade will also make a great dinner if you use it on full size chicken breasts either in oven or on the grill. Here is a photo of just how pretty those can look. I served these with a nice couscous and some baked acorn squash.