Recipe- Tandoori Chicken Wings For Perfect Rainy Day

Boldy spiced tandoori chicken wings are a game-night staple in our home. Served with cooling coriander-cumin spiced yogurt or tangy blue cheese dressing these wings are a crowd-pleaser.

Style of cooking that is based on the use of a clay oven AKA Tandoor. As most of us do not have access to a tandoor clay oven, I prefer this oven cooking method.

Ingredients

2 pounds raw chicken wings or approximately 32 wings
3/4 cup plain yogurt
2 tablespoons lemon juice
1 to 2 teaspoons garam masala **
1 to 2 tablespoons kashmiri red chili powder
1 tablespoon dried fenugreek leaves optional
1 inch ginger
8 garlic cloves
1/2 teaspoon turmeric powder
2 teaspoons kosher salt
2 tablespoons cilantro chopped, optional for garnish

Method

* Trim as much skin off of the wings as possible. I use kitchen sheers for this.

* Make fine paste on ginger and garlic using a tablespoon of of water.

* Combine all ingredients (except cilantro) in a bowl and marinate wings for at least 1 hour or longer.

* Preheat oven to 400 degree. Line up wings on a greased grilling rack.

* Place the rack on top of the baking tray to catch all teh drippings.

* Bake the wings for about 20-25 mins (in a convection oven) or up to 40 mins otherwise.

* Wings can also be cooked on a preheated outdoor grill.

* Serve hot with garnish of chopped cilantro.

* Add more or less garam masala and red chili powder depending on how spicy you like them.