Superbowl Sunday is coming up! It is the one and only day of the year that Steve and I watch football. We usually go all out and eat all the crappy bar foods that go along with it… and lots of beer!
This year I wanted to put an Indian twist on this All-American holiday. I am such a huge fan of the buffalo wings. In fact, when I was being a strict vegetarian a few years ago, buffalo wings were one of only two things things that I ever had to fight a craving for. Tandoori chicken was the second. So I decided to combine two of my very favorite chicken dishes to make Tandoori chicken wings.
I love the red color of the tandoori chicken but hate using food coloring, that stuff is terrible for you! I added some grated boiled beet to my marinade for color. It worked out great. I didn’t taste any beet flavor and the color was perfect. It’s a great healthier alternative to traditional buffalo wings too because it’s baked and there is no additional fat added to the marinade.
If you have the ingredients on hand and a microplane or grater, tandoori chicken wings are so easy to make! They are great served with a simple cumin yogurt dip and some cucumber sticks sprinkled with black pepper. We ate them with Ballast Point Sculpin’ IPA, a local brew. IPA’s tend to go great with just about anything spicy because the powerful hops are able to cut through the spiciness and cleanse your palate between bites.
Baked Tandoori Chicken Wings with Cumin Yogurt Dip
Tandoori Chicken Wings
- 1/4 cup yogurt
- 2 tsp garam masala or tandoori masala
- 1 tbsp dried fenugreek leaves (optional)
- 1 tbsp ginger
- 2 tsp, garlic
- 1/2 tsp turmeric
- 1/2 tsp chili powder (or less if you don’t like spicy)
- 2 tbsp cilantro, chopped
- 2 tbsp beet, boiled
- 1 lb chicken wings
- Salt, to taste
- Preheat oven to 400 degrees.
- Grate the ginger, garlic and beet using a micro-plane or a fine grater. Even a small food processor or mortar and pestle work. The point is to have a paste.
- Combine all the ingredients except the chicken in a medium bowl.
- Taste the marinade and adjust seasoning. I always tend to add more salt after I taste it.
- Toss in the chicken. Make sure the yogurt marinade evenly coats each wing. At this point, you can let the chicken marinade in the fridge for up to 2 hours if you want or just cook it right away if you’re like me and don’t have the patience.
- Stack a wire rack onto a rimmed cookie sheet. Doing this will give you crispy wings because the fat from the chicken wings will drain away.
- Arrange the chicken wings on the wire rack and cook in the oven for about 40 to 50 minutes.
Cumin Yogurt Dip
- 1/2 cup yogurt
- 1/4 tsp powdered cumin
- a pinch of chili powder
- salt, to taste
- 1 tsp cilantro leaves, chopped
- Combine all the ingredients. Mix well.