Indian-Spiced Chicken Wings

When the Miami Dolphins faced off against the New York Jets at London's Wembley Stadium this fall as part of the NFL International Series, South Florida fans got in the tailgating spirit with – of course – wings. These easy-to-make, not too spicy take on the British favorite chicken tikka masala comes from British chef Andrew Gilbert of The Seven Dials in Coral Gables, Florida. (By the way, there are two more London games for the NFL this season – Buffalo Bills vs. Jacksonville Jaguars Oct. 25, and Kansas City Chiefs vs. the Detroit Lions Nov. 1).
October 22, 2015

Ingredients

  • ½ cup lemon juice
  • 2 tablespoons plain yogurt
  • 1 tablespoon minced garlic
  • 1 tablespoon fresh ginger, peeled and grated
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 1 teaspoon garam masala
  • 2 teaspoons salt
  • 3 lbs. chicken wings
  • ½ cup cilantro, chopped

Instructions

Makes 4-6 servings    

In a large bowl, combine lemon juice, yogurt, garlic, ginger and spices. Add chicken wings and coat with marinade. Let chicken marinate in the refrigerator at least 4-6 hours or overnight. 

Preheat oven to 400º. Transfer wings to a roasting pan, making one even layer of wings. Bake for about one hour or until chicken is cooked through. Sprinkle chopped cilantro over the wings and serve on a large platter.

Ingredients

  • ½ cup lemon juice
  • 2 tablespoons plain yogurt
  • 1 tablespoon minced garlic
  • 1 tablespoon fresh ginger, peeled and grated
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 1 teaspoon garam masala
  • 2 teaspoons salt
  • 3 lbs. chicken wings
  • ½ cup cilantro, chopped
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