These fun-sized chicken wings pack a serious punch of flavour. You can serve these as snacks for a party, or to round it out to a meal, serve the wings with roasted potatoes (which can be dunked into the yoghurt sauce, too) and a green salad. These wings are equally tasty at room temperature, making them a good choice for picnics too!
Ingredients
- 1.5kg chicken wings and drumettes
- For the marinade:
- ¾ cup plain yoghurt
- 1 tbsp tomato paste
- 1 tbsp fresh lemon juice
- 2 tsp garam masala
- 1 tsp ground turmeric
- 1 tsp kosher salt
- ¼ cayenne pepper
- For the yoghurt sauce:
- ¾ cup plain yoghurt
- Grated zest and juice of 1 lemon
- 1 tbsp chopped fresh coriander
- Kosher salt and freshly ground pepper
Method
To make the marinade, stir together the yoghurt, tomato paste, lemon juice, garam masala, turmeric, salt and cayenne pepper in a large bowl. Set aside.
Add the chicken pieces to the bowl with the marinade and toss to coat well. Cover and let marinate in the fridge for 30 minutes.
Coat a baking tray lightly with cooking spray, line with aluminium foil and coat again.
Remove the chicken wings from the marinade and arrange on the prepared tray. Slip under the grill about 15cm from the heat source and grill for 8 minutes. Remember to leave the oven door open if using the grill function! Remove the tray from the oven, flip the wings over, and grill until the chicken is opaque throughout, about 8 minutes longer. Don’t worry if the wings have blackened spots on them.
To make the yoghurt sauce, combine the yoghurt, lemon juice, zest and coriander in a bowl and stir to mix well. Season with salt and pepper.
To serve, transfer the wings to a serving platter and spoon the yoghurt sauce into a serving bowl alongside. Serve immediately. Serves 4.
–For more fresh ideas about how to prepare chicken, check out Williams-Sonoma’s What’s For Dinner: Chicken Night Cookbook.
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