Crispy Indian Dry Wings with Yogurt Dipping Sauce
How can super-crispy chicken wings get any better? Give ’em a dusting of Indian spice and dunk ’em in a tangy yogurt sauce. BOOM!
O.K., so we already told you how to make wings in the oven that have crazy crispy skin. Really, you’d swear they’d been deep fried. That kind of crispy. Now that you know how to do it, let’s add some extra flavor to the mix.
This is a seriously great wing recipe. You bake the wings like we told you to. Then when they come out you spatter them with lime juice, sprinkle with a curry-powder-based seasoning then sink them into a simple yogurt sauce. Too good. Enjoy!
Crispy Indian Dry Wings with Yogurt Dipping Sauce
How can super-crispy chicken wings get any better? Give ’em a dusting of Indian spice and dunk ’em in a tangy yogurt sauce. BOOM!
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Total Time: 50 minutes
- Yield: 3-4 servings
Ingredients
- 20 par-cooked chicken wings (learn how to par-cook them here)
YOGURT DIP
- 1 cup Greek yogurt
- 2 Tbsp. chopped cilantro
- 2 garlic cloves, minced
- 1/4 tsp. salt
- 1/8 tsp. pepper
DRY RUB
- 2 tsp. curry powder
- 1 tsp. cumin
- 1/4 tsp ground ginger
- 1/2 tsp. cayenne
- 1/2 tsp. salt
- 1 Tbsp. lime juice
Instructions
- Preheat oven to 425º F. Bake wings on a rack on a pan until crisp and brown, 40-50 minutes.
- Meanwhile, make yogurt dip by combining Greek yogurt, cilantro, garlic, salt and pepper. Refrigerate.
- Make dry rub by mixing together curry powder, cumin, ginger, cayenne and salt in a bowl.
- While wings are still on the rack, sprinkle with lime juice. Then sprinkle with dry rub. It’s fine if some rub drops onto the pan. Serve with yogurt sauce for dipping.
This post originally appeared in January, 2016 and was revised and republished in February, 2017.
Love this twist on chicken wings. Would be super on Game Day, when barbecue is so common – this one would stand out.
Crispy skin is a must!! These definitely look like the pinnacle of crispy!
Can you par cook the wings in advance and refrigerate them, taking out a few at a time during the week to season and finish baking?
Kat, I actually wouldn’t. That first par-cooking step doesn’t really cook them at all. So they’d essentially be like raw chicken in your fridge. You can definitely refrigerate them in a single layer uncovered overnight. It would dry them out further and make them even crispier.