marinating time plus 15 minutes
appetizer portions for 10 people
- 5 lbs. of skinless chicken wings (about 28-30 pieces)
- lemon wedges
- All Natural Harissa Infused Olive Oil or Red Cayenne Chili Oil for frying
- For Marinade
- 5-6 garlic cloves, finely minced
- 1-1/2 inch piece of peeled ginger, finely minced
- 3 cups plain yogurt
- 2 small finely minced green chilies
- Juice of 1 lemon
- 3 Tablespoons tandoori paste OR 4 Tablespoons tandoori masala powder (recipe below)
- salt and pepper to taste
- Masala Powder
- 2 Tablespoons garam masala
- 2 Tablespoons ground cumin
- 1 Tablespoon ground coriander
- 4 teaspoons paprika
- 2 teaspoons ground dried fenugreek leaves (methi powder)
- 1 teaspoon turmeric
- 1/2 teaspoon red chili powder
- In a large bowl, mix all the marinade ingredients together until smooth and add the chicken wings. Mix well to coat the chicken wings evenly and refrigerate, preferably overnight, but at least 5-6 hours.
- After the marinating period, remove the chicken wings and wipe off any excess marinade. Discard the marinade.
- The chicken wings can be grilled or baked in the oven. If grilling, cook on medium high until fully cooked. The chicken should be brown on the outside and still tender inside.
- If baking, preheat the oven to 400 degrees. Place the chicken wings on a lightly greased, foil lined baking sheet. Drizzle either the Harissa or the Red Cayenne Chili Oil over the wings and bake for 10-12 minutes. Turn the wings over and bake for an additional 10 minutes.
- Squeeze fresh lemon juice on top of the cooked wings and garnish with lemon wedges.
- Serve with yogurt with finely chopped mint leaves mixed into it.