| Level: | Easy |
| Total: | 4 hr 25 min |
| Active: | 25 min |
| Yield: | 4 to 6 servings |
Ingredients
- 2 tablespoons vegetable oil, plus more for the baking sheets
- 1 1/2 tablespoons garam masala
- 2 teaspoons cayenne
- 2 teaspoons paprika
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 1 tablespoon tomato paste
- 1 teaspoon finely grated ginger
- 2 cloves garlic, finely grated
- 3/4 cup whole-milk Greek yogurt
- Kosher salt
- 3 pounds chicken wingettes and drumettes
- 1 cup whole-milk Greek yogurt
- 1/2 cup finely chopped fresh cilantro
- 2 tablespoons lime juice
- 1/2 seedless cucumber, peeled and coarsely grated on a box grater
- Kosher salt
Instructions
- For the wings: Heat the oil in a small skillet over medium heat. Add the garam masala, cayenne, paprika, coriander, cumin and turmeric and toast, stirring, until fragrant, about 2 minutes. Add the tomato paste, ginger and garlic, and cook, stirring, about 1 minute. Transfer to a large bowl and stir in the yogurt and 2 teaspoons of salt. Add the chicken wings and toss to coat well. Cover and refrigerate for at least 3 hours and up to 8 hours.
- Position oven racks in the upper and lower thirds of the oven and preheat the oven to 425 degrees F. Line 2 rimmed baking sheets with foil and then a piece of parchment paper. Lightly oil the parchment paper.
- Arrange the chicken wings on the prepared baking sheets in a single layer. Bake until golden brown on the underside, about 30 minutes. Flip the wings, switch the position of the baking sheets and continue to bake until crispy and golden brown all over, 15 to 20 minutes more.
- For the raita: Combine the yogurt, cilantro, lime juice, cucumber and 1/4 teaspoon salt in a small bowl. Chill in the refrigerator at least 30 minutes before serving.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 1000 |
| Total Fat | 69 g |
| Saturated Fat | 22 g |
| Carbohydrates | 7 g |
| Dietary Fiber | 1 g |
| Sugar | 4 g |
| Protein | 86 g |
| Cholesterol | 515 mg |
| Sodium | 1352 mg |
Reviews
This was very tasty and easy to make, it was a big hit with my family
These were excellent!! And the raita was exceptional!!
This is a good recipe. I omitted the cayenne, but still great. The big winner for me was the Cilantro Raita. Dipping the chicken in the sauce took it over the top. An excellent substitute for blue cheese and ranch dressings if you want to take on a more healthier approach. Once again Valerie, you came through.
Oh my goodness!!!! Oh soooooo good! Made recipe as written and looovvveee it! Great flavor! Phenomenal
I made this with sliced chicken thighs, though I charred them a little on the grill after the oven. Truly amazing flavor. I added a bit more cayenne and made fresh garlic naan to serve with the raita.
I used thin chicken breasts instead of the wings (same cooking time and all) and they turned out amazing, very flavorful and SPICY which I LOVE. I’ll make this recipe a million more times.
I love this recipe. The spices really make the difference. I used thighs and put in the fridge overnight. The thighs were so juicy and tender. I will use this recipe again.
I loved the spice mix for the chicken. I used boneless chicken breast cut into strips. I used the full amount of yogurt and had to strip the yogurt off then decided to dredge it in bread crumbs. I wasn’t sure I would like the cucumber sauce but I loved it. So refreshing.