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Tandoori Touchdown Wings
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These Indian-inspired treats will surprise your guests, because they're far from the average wings. Don't over-marinate the wings, or the acid in the yogurt may cause the texture of the meat to be too soft. If you prefer, you can use nectarines instead of mangoes in the chutney. Garam masala is an Indian spice blend available in supermarkets or Indian markets.
-- Debbie Moose, for the Journal-Constitution
Hands on time: 1 hour Total time: 3 hours Serves: 8
Ingredients:
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16 whole chicken wings, split at joints and wing tips discarded
4 cups plain yogurt
4 tablespoons vegetable oil
4 cloves garlic, chopped
2 tablespoons chopped fresh ginger
4 teaspoons garam masala
2 teaspoons ground cinnamon
2 teaspoons ground coriander
2 teaspoons ground turmeric
1 teaspoon ground cloves
Instructions:
Place the wings in 2 large zipper-top plastic bags. In a large bowl, stir together the yogurt, oil, garlic, ginger, garam masala, cinnamon, coriander, turmeric and cloves and pour half the marinade into each bag. Seal the bags and shake gently to coat. Refrigerate for about 2 hours.
Prepare a medium fire in a charcoal grill or preheat a gas grill.
Remove the wings from the marinade (discard the marinade) and shake off any excess. Grill the wings, turning once halfway through, for about 30 minutes or until done. Serve with Mint-Mango Chutney (see separate recipe) for dipping.
Prepare a medium fire in a charcoal grill or preheat a gas grill.
Remove the wings from the marinade (discard the marinade) and shake off any excess. Grill the wings, turning once halfway through, for about 30 minutes or until done. Serve with Mint-Mango Chutney (see separate recipe) for dipping.
Notes:
Extra points: Carry the wings in their marinade and the chutney to the tailgate in a cooler, and grill the wings on site.
Nutrition:
Per serving: 253 calories (percent of calories from fat, 57), 17 grams protein, 10 grams carbohydrates, 1 gram fiber, 16 grams fat (4 grams saturated), 39 milligrams cholesterol, 118 milligrams sodium.
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