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!
- 20 par-cooked chicken wings (learn how to par-cook them here)
- 1 cup Greek yogurt
- 2 Tbsp. chopped cilantro
- 2 garlic cloves, minced
- 1/4 tsp. salt
- 1/8 tsp. pepper
- 2 tsp. curry powder
- 1 tsp. cumin
- 1/4 tsp ground ginger
- 1/2 tsp. cayenne
- 1/2 tsp. salt
- 1 Tbsp. lime juice
- 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.