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Home -> Main Dishes -> Poultry
Ingredients (view qty in metric system instead) 1 1/2 tsp. ground cumin 5 1/2 pounds chicken wings 1 1/2 tbsp. peeled, minced fresh ginger 2 tsp. minced garlic 1 tbsp. ground coriander 1 1/4 tsp. cayenne pepper 1/4 tsp. plus 1/8 tsp. paprika 1 1/2 tsp. kosher salt 1/2 tsp. pepper 1 cup plain yogurt 1/3 cup plus 1 tsp. fresh lemon juice 1/4 cup peanut or corn oil 2 tbsp. unsalted butter Directions Cut off the tips of wings and discard. Poke wings all over with a skewer. Combine cumin, ginger, garlic, coriander, 1 tsp. cayenne, 1/4 tsp. paprika, salt, pepper, yogurt and 1/3 cup lemon juice in a large bowl. Add chicken wings and turn to coat. Cover and refrigerate 24 hours, turning occasionally. Remove wings from refrigerator and let stand 1 hour at room temperature. Preheat oven to 450 degrees. Lightly oil a rack and set in a large roasting pan. Remove wings from the marinade and place on rack-reserve marinade. Brush wings lightly with peanut or corn oil. Roast 15 minutes. Turn wings over, baste with reserved marinade and brush with oil. Roast 20 minutes until wings are cooked through. Meanwhile, melt butter in a small saucepan. Add remaining 1/4 tsp. cayenne, 1/8 tsp. paprika and 1 tsp. lemon juice and heat through. Brush butter mixture over wings and serve. Serves 6 to 8. Related Recipes View/Post Comments (0) Add To MyRecipeBox Send to a Friend |
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