Tandoori Baked Chicken Wings
Flavored with tandoori spices, these baked chicken wings are great for game night or any party.
Servings: 10
Ingredients
- 5 pounds chicken wings flats and drummettes
- 1 medium onion cut into wedges
- 8 ounces tomato sauce
- 3/4 cup plain Greek yogurt (6 ounces)
- 4 cloves garlic coarsely chopped
- 2 teaspoons garam masala
- 2 teaspoons chopped fresh ginger
- 1 1/2 teaspoons fine sea salt
- 1 teaspoon paprika
- 1/2 to 1 teaspoon cayenne pepper optional
- 1/2 teaspoon ground cumin
- 2 whole cloves
For the raita
- 1 cup plain Greek yogurt (8 ounces)
- 1/2 medium cucumber grated and drained but not squeezed
- 1 clove garlic pressed or finely minced
- 1 tablespoon chopped fresh cilantro
- 2 teaspoons finely chopped mint
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon ground cumin
- 1/8 teaspoon ground black pepper
Instructions
- Place the chicken wings in a 3-quart rectangular ceramic or glass baking dish, two smaller dishes, or a sealable plastic bag.5 pounds chicken wings
- In a blender or food processor, combine onion, tomato sauce, yogurt, garlic, garam masala, ginger, salt, paprika, cayenne pepper, cumin, and whole cloves. Blend to a very smooth paste.1 medium onion, 8 ounces tomato sauce, 3/4 cup plain Greek yogurt, 4 cloves garlic, 2 teaspoons garam masala, 2 teaspoons chopped fresh ginger, 1 1/2 teaspoons fine sea salt, 1 teaspoon paprika, 1/2 to 1 teaspoon cayenne pepper, 1/2 teaspoon ground cumin, 2 whole cloves
- Pour the sauce over the chicken wings; turn chicken to coat on all sides. Cover tightly with plastic wrap (or seal bag) and marinate in the refrigerator for 4 to 24 hours.
- When ready to cook, preheat oven to 400°F. Line rimmed baking sheets with foil, then place a wire rack on top, or use a broiler pan. Arrange chicken wings on rack or pan in a single layer. Bake for 35-40 minutes, until crisp.
- To make the raita, mix together yogurt, cucumber, garlic, cilantro, mint, salt, cumin, and pepper. Taste and adjust seasoning, if needed. Serve with the chicken wings.1 cup plain Greek yogurt, 1/2 medium cucumber, 1 clove garlic, 1 tablespoon chopped fresh cilantro, 2 teaspoons finely chopped mint, 1/2 teaspoon fine sea salt, 1/2 teaspoon ground cumin, 1/8 teaspoon ground black pepper
Notes
- This recipe can be doubled or halved. If you are serving as an appetizer, plan on about 1/2 pound of chicken per person.
