Grilled Indian Style Chicken Wings With Carrot Cumin Yogurt Sauce Recipes

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INDIAN MASALA CHICKEN WINGS



Indian Masala Chicken Wings image

Marinate chicken wings ahead of time in a simple homemade masala paste for an explosion of spicy Indian flavors. Serve with lemon wedges and steamed basmati rice.

Provided by MICHELLE CHEN

Categories     Appetizers and Snacks     Meat and Poultry     Chicken

Time 4h25m

Yield 10

Number Of Ingredients 10

2 teaspoons ground coriander
2 teaspoons ground cumin
½ teaspoon ground cardamom
½ teaspoon hot chile powder
½ teaspoon ground black pepper
¼ teaspoon ground cloves
1 tablespoon vegetable oil
1 tablespoon water
1 teaspoon salt, or more as needed
5 large chicken wings, cut in 2, tips discarded

Steps:

  • Combine coriander, cumin, cardamom, chile powder, pepper, and cloves in a dry pan over low heat. Stir until fragrant. Remove from heat, add oil and water, and stir until combined. Set spice paste aside.
  • Rub salt over wings in a shallow dish, then rub spice paste all over. Cover and refrigerate, 4 hours to overnight.
  • Preheat an outdoor grill for high heat and lightly oil the grate. Add wings and cook, turning halfway, until well browned, 15 to 20 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 76.8 calories, Carbohydrate 0.6 g, Cholesterol 17.6 mg, Fat 5.6 g, Fiber 0.3 g, Protein 5.8 g, SaturatedFat 1.4 g, Sodium 250.7 mg

CURRY-YOGURT CHICKEN WINGS



Curry-Yogurt Chicken Wings image

Provided by Mark Bittman

Categories     easy, appetizer

Time 45m

Number Of Ingredients 7

3 pounds of chicken wings
1/2 cup yogurt
2 tablespoons olive oil
2 tablespoons lime juice
1 tablespoon curry powder
1 teaspoon cumin
salt and pepper

Steps:

  • Cut 3 pounds of chicken wings into 3 sections; save the wing tips for stock. Toss the wings with a little neutral oil to keep them from sticking.
  • Heat a charcoal or gas grill; the fire should be moderately hot and the rack 4 to 6 inches from the heat. Leave one side of the grill cooler for indirect cooking.
  • Put the wings on the cool side of the grill. Cover the grill and cook, checking and turning once or twice, until most of the fat has been rendered and the wings are cooked through, 15 to 20 minutes.
  • While the wings cook, combine 1/2 cup yogurt, 2 tablespoons olive oil, 2 tablespoons lime juice, 1 tablespoon curry powder, 1 teaspoon cumin, salt and pepper in a large bowl.
  • When the wings are cooked, add them to the bowl with the sauce and toss to coat. Now put the wings on the hot part of the grill and cook, uncovered, turning as necessary, until they're nicely browned on both sides.

Nutrition Facts : @context http, Calories 296, UnsaturatedFat 15 grams, Carbohydrate 2 grams, Fat 21 grams, Fiber 0 grams, Protein 24 grams, SaturatedFat 6 grams, Sodium 361 milligrams, Sugar 1 gram, TransFat 0 grams

GRILLED INDIAN-STYLE CHICKEN WINGS WITH CARROT-CUMIN YOGURT SAUCE



Grilled Indian-Style Chicken Wings with Carrot-Cumin Yogurt Sauce image

Some advance preparation is required for these wings: The yogurt needs to drain for 2 hours and the wings need to marinate for at least 2 hours.

Yield Serves 6 as an hors d'oeuvre or 4 as a main course

Number Of Ingredients 9

2 cups plain yogurt
2 teaspoons cumin seeds
2 carrots
1/4 cup finely chopped fresh mint leaves
3 pounds chicken wings (12 to 14)
1 cup coarse salt
2 cups water
1 1/2 tablespoons garam masala (Indian spice mix) such as Frontier brand
1 tablespoon vegetable oil

Steps:

  • In a sieve set over a bowl drain yogurt, covered and chilled, 2 hours. In a dry small heavy skillet toast cumin seeds over moderate heat, shaking skillet frequently, until a shade darker, 2 to 3 minutes. Cool cumin seeds and with a mortar and pestle or in an electric coffee/spice grinder coarsely grind. Finely grate carrots into a bowl and stir in yogurt, cumin, mint, and salt and pepper to taste. Sauce may be made 8 hours ahead and chilled.
  • Cut off wing tips, reserving for another use, and halve wings at joint. In a bowl dissolve salt in water. Marinate wings in brine, covered and chilled, stirring occasionally, at least 2 hours and up to 24.
  • Prepare grill.
  • In a colander drain wings and rinse well. Pat wings dry and in a bowl rub garam masala and oil onto wings. Grill wings on an oiled rack set 5 to 6 inches over glowing coals until cooked through and golden brown, 8 to 10 minutes on each side.
  • Serve wings with sauce.

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