Tandoori Chicken Wings with Sweet Mango Yogurt Sauce

Want a good super bowl wing recipe? Try this one!  These wings are usually the first empty plate on game day. ENJOY!

I love Oakland Raider fans to the bone! (I adore the San Francisco 49ers too!) LOVE THE SUPERBOWL!  Let's have a yummy one this year!

INGREDIENTS: 

Wings-

½ cup Greek yogurt

2 tablespoons minced peeled fresh ginger

6 garlic cloves, minced

3 tablespoons garam masala

1 teaspoon finely grated lemon zest

2 tablespoons fresh lemon juice

1 tablespoon hot paprika

2 tablespoons vegetable oil

2 ½ teaspoons kosher salt

1 teaspoon turmeric

24 whole chicken wings

For garish:

Cilantro sprigs

thinly sliced white onion, Lemon wedges, for serving

Sauce-

2 garlic cloves, minced

1 teaspoon ground cumin

1 medium onion, chopped

1-inch piece fresh ginger, peeled and chopped

1 cup Sweet Mango Chutney

1 teaspoon Curry Powder

1 cup Greek yogurt

¼ cup cream cheese, softened

½ cup finely chopped mint

3 tablespoons fresh lemon juice

Kosher salt and freshly ground black pepper to taste

COOKING MUSIC SELECTION:  The Ugly BLACK HOLE Oakland Raiders fans | Crazy RAIDER Fans Fun SONG the Black hole fans

PREPARATION:

In a large bowl, whisk together the ingredients and pour into a large zip lock bag and add the chicken wings.  Close the bag and mix well. Place bag in the fridge to marinade and refrigerate for at least 6 hours or overnight.

Next, make the yogurt sauce. In a blender, add together all the ingredients and season with salt and pepper. Blend until smooth.

Grilling-

Set up a grill for direct and indirect cooking, then light the grill and oil the grate. Remove the wings from the marinade, scraping off all but a thin layer. Grill over moderately high heat, turning, until the wings are lightly charred all over, about 8 minutes. Move to indirect heat, cover and cook at 425° until an instant-read thermometer inserted in the thickest part of a wing registers 165°, about 15 minutes. 

Transfer the wings to a platter and garnish with cilantro sprigs and thinly sliced white onion. Serve with the yogurt sauce and lemon wedges.