Spicy Baked Tandoori Wings With Cilantro Raita Recipes

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SPICY HERB BAKED WINGS



Spicy Herb Baked Wings image

Provided by Sunny Anderson

Categories     appetizer

Time 1h45m

Yield 4 to 6 servings

Number Of Ingredients 9

Extra-virgin olive oil, for frying
3 sprigs fresh rosemary
12 fresh sage leaves
1 tablespoon whole cumin seeds
1 tablespoon red pepper flakes
1/2 tablespoon whole black peppercorns
1 tablespoon garlic powder
Kosher salt
3 pounds chicken wings, whole or separated as you like

Steps:

  • Prep the rub: Pour about an inch of olive oil into a small pan over medium heat. When the oil begins to shimmer, add the rosemary and cook, turning the sprigs, until the leaves darken and become crispy, about 2 minutes. Transfer to a paper towel-lined plate. Add the sage to the same pan and cook until the leaves darken, slightly curl and stop sizzling, 30 seconds to 1 minute. Transfer to a paper towel-lined plate.
  • In a dry medium pan over low heat, combine the cumin, red pepper flakes, peppercorns and garlic powder. Toast the spices, tossing constantly to avoid burning, until fragrant, about 5 minutes. Remove from the heat and allow to cool completely.
  • Remove the rosemary leaves from their stems, then put the herbs and spices in a spice grinder and pulse until finely chopped and combined. Remove and add 1 tablespoon salt.
  • Prep the wings: Massage the wings with the herb rub and place them on a wire rack set inside a baking sheet. Let the rub set at room temperature, about 30 minutes. While the wings rest, preheat the oven to 400˚.
  • Bake the wings: Transfer the baking sheet with the rack and wings to the oven and bake until the wings are crispy, flipping halfway through, 40 to 50 minutes. Serve warm.

LIME CILANTRO RICE



Lime Cilantro Rice image

Provided by Valerie Bertinelli

Categories     side-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 8

1 teaspoon canola oil
1 cup long grain white rice
1 cup chicken stock
2 to 3 strips lime peel
1/2 teaspoon kosher salt
1 tablespoon lime zest plus 2 tablespoons lime juice
1/4 cup chopped fresh cilantro leaves, plus more for sprinkling
2 green onions, green parts only, chopped

Steps:

  • Heat the oil in a large saucepot over medium-high heat. Add the rice and toast until lightly golden, about 1 minute. Add the stock, lime peel, salt and 1 1/2 cups water and bring to a boil. Cover the rice, reduce the heat to low and simmer until all of the liquid is absorbed, about 15 minutes. Let the rice stand, covered, about 5 minutes, then stir in the lime zest, juice and cilantro. Transfer to a serving bowl and top with more cilantro leaves and green onion.

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