Tandoori Style Chicken Wings Food

TANDOORI-STYLE CHICKEN WINGS

Steps:

• Mix ketchup, aioli, curry powder, onion powder, 3/4 cup yogurt and 1 Tbsp. cilantro until blended. Pour about 3/4 of the ketchup mixture over chicken in shallow dish; turn chicken to evenly coat both sides of each wing piece with ketchup mixture. Gently rub ketchup mixture into chicken. Refrigerate 2 hours to marinate.
• Meanwhile, mix cream cheese spread with remaining yogurt and cilantro until blended. Refrigerate along with the remaining ketchup mixture until ready to use.
• Heat oven to 450°F. Remove wings from marinade; discard marinade. Place wings in single layer on foil-covered rimmed baking sheet sprayed with cooking spray.
• Bake 25 to 30 min. or until done, turning and brushing with remaining ketchup mixture after 15 min.
• Serve with the cream cheese mixture.

TANDOORI CHICKEN WINGS

Steps:

• Combine 1 cup yogurt, tomato paste, spices, ginger, oil, and salt in a large bowl. Slit each chicken wing on the underside above and below the joints and add to yogurt mixture. Marinate at least 30 minutes and, refrigerated, up to 8 hours; if refrigerated, bring to room temperature before cooking.
• Heat broiler with rack 8 inches from heating element. Rub oil on a rimmed baking sheet and add chicken wings in a single layer, with undersides facing up. Broil until golden and cooked through, 16 to 18 minutes total, flipping once halfway through. Remove from oven and brush with chutney. Stir apple into remaining cup yogurt and serve alongside wings, for dipping.

TANDOORI CHICKEN WINGS

Steps:

• Put the onion, ginger, garlic, lime juice, yogurt, vegetable oil, cumin, coriander, salt, cayenne and turmeric in a blender and blend until smooth. Pour the mixture into a resealable plastic bag (or into a bowl) and put in the refrigerator. This can be done the night before. It lets the flavors blend together before the chicken even touches it.
• About 8 hours or so before cooking, score each chicken wing at least twice each, about 1/4 inch deep, and then add them to the marinade. Close the bag and knead until the wings are evenly coated with the marinade. Refrigerate them for about 8 hours.
• Preheat the oven to 400 degrees F. Place the wings in one layer on a rack on a rimmed baking sheet. Bake for about 25 to 30 minutes. Make sure to turn them halfway through the cooking time. Bake until the chicken is cooked through and done.

TANDOORI-STYLE CHICKEN WINGS

Steps:

• Mix ketchup, aioli, curry powder, onion powder, 3/4 cup yogurt and 1 Tbsp. cilantro until blended. Pour about 3/4 of the ketchup mixture over chicken in shallow dish; turn chicken to evenly coat both sides of each wing piece with ketchup mixture. Gently rub ketchup mixture into chicken. Refrigerate 2 hours to marinate.
• Meanwhile, mix cream cheese spread with remaining yogurt and cilantro until blended. Refrigerate along with the remaining ketchup mixture until ready to use.
• Heat oven to 450°F. Remove wings from marinade; discard marinade. Place wings in single layer on foil-covered rimmed baking sheet sprayed with cooking spray.
• Bake 25 to 30 min. or until done, turning and brushing with remaining ketchup mixture after 15 min.
• Serve with the cream cheese mixture.