Curry-Yogurt Chicken Wings
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3pounds of chicken wings
- ½cup yogurt
- 2tablespoons olive oil
- 2tablespoons lime juice
- 1tablespoon curry powder
- 1teaspoon cumin
- salt and pepper
Nutritional analysis per serving (10 servings)
296 calories; 21 grams fat; 5 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 4 grams polyunsaturated fat; 2 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 24 grams protein; 361 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cut 3 pounds of chicken wings into 3 sections; save the wing tips for stock. Toss the wings with a little neutral oil to keep them from sticking.
- Step 2
Heat a charcoal or gas grill; the fire should be moderately hot and the rack 4 to 6 inches from the heat. Leave one side of the grill cooler for indirect cooking.
- Step 3
Put the wings on the cool side of the grill. Cover the grill and cook, checking and turning once or twice, until most of the fat has been rendered and the wings are cooked through, 15 to 20 minutes.
- Step 4
While the wings cook, combine ½ cup yogurt, 2 tablespoons olive oil, 2 tablespoons lime juice, 1 tablespoon curry powder, 1 teaspoon cumin, salt and pepper in a large bowl.
- Step 5
When the wings are cooked, add them to the bowl with the sauce and toss to coat. Now put the wings on the hot part of the grill and cook, uncovered, turning as necessary, until they’re nicely browned on both sides.
Private Notes
Comments
I roasted the chicken wings in the oven at 400°F for 50 min instead of grilling them. Then coated them with the sauce, raised the oven to 450°F and cooked 5 min more.
These were pleasant enough, though not the finest wing recipe I’ve ever tried. The two stage grilling technique worked fine. I found that these needed an extra dusting of salt at the end to bring out the flavor, possibly because they aren’t in the spiced yogurt for very long. Overall decent, but I’m not sure if I’ll make this again.
Very nice. I agree with Julia that you can roast the wings. I have followed her method with great results. Wings came out juicy with no messy works. Serve with fava bean and asparagus salad. Will do it again.
I roasted the chicken wings in the oven at 400°F for 50 min instead of grilling them. Then coated them with the sauce, raised the oven to 450°F and cooked 5 min more.