Baked Tandoori Chicken Wings with Cumin Yogurt Dip
Tandoori chicken wings baked and served with a simple cumin yogurt dip
Servings: 2
Calories: 346kcal
Ingredients
For the Tandoori Chicken Wings
- 1 lb chicken wings
- ¼ cup yogurt
- 2 tsp tandoori masala or garam masala
- 1 tbsp kasoori methi (dried fenugreek leaves), optional
- ½ tbsp ginger-garlic paste
- ½ tsp turmeric
- ½ tsp Kashmiri chili powder or paprika
- 2 tbsp cilantro chopped
- 2 tbsp beet grated
- 1 tsp sea salt or to taste
For the Cumin Yogurt Dip
- ½ cup yogurt
- ½ tsp cumin powder
- ¼ tsp Kashmiri chili powder
- ¼ tsp sea salt to taste
- 1 tsp mint leaves finely chopped
Instructions
For the Tandoori Chicken Wings
- Preheat oven to 400°F (200°C).
- Grate the beet using a micro-plane or a fine grater. Add the ginger paste, or if you don't have it, grate equal parts ginger and garlic.
- Combine all the ingredients except the chicken in a medium bowl. Taste the marinade and adjust the seasoning.
- Toss in the chicken. Make sure the yogurt marinade evenly coats each wing. At this point, you can optionally let the chicken marinate in the fridge for 2 hours, or overnight.
- 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 bake in the oven for about 40 to 50 minutes. Flip them over about halfway through baking.
For the Cumin Yogurt Dip
- Combine all the ingredients. Mix well.
Notes
Serve wings with lemon slices. For the dip, use cilantro in place of mint, if you prefer.
Nutrition
Calories: 346kcal | Carbohydrates: 7g | Protein: 26g | Fat: 23g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 106mg | Sodium: 1611mg | Potassium: 420mg | Fiber: 1g | Sugar: 5g | Vitamin A: 534IU | Vitamin C: 2mg | Calcium: 167mg | Iron: 2mg