Chop the ginger, garlic, and serrano together until minced almost into a paste.
Heat the oil in a 6-inch non-stick skillet and cook the paste, stirring constantly, over medium heat until aromatic and just starting to brown. Add the dry spices (garam masala, cumin, coriander, chili powder) and toast for about 2-3 minutes more. Add a touch more oil if needed. Allow mixture to cool.
In a gallon bag or large bowl mix half of the cooked spice mix and 2 TBSP of lime juice. Add the chicken wings and mix to coat. Refrigerate 4 hours or overnight.
Mix the remaining 2 TBSP lime juice, remaining cooked spice mixture, and the yogurt and store in refrigerator for later use.
Heat the oven to 425 degrees F. Line a baking sheet with foil or parchment paper (for easy clean up) with a wire baking rack over top.
Spread the chicken wings on the wire rack and brush with 1/4 of the yogurt mixture. Sprinkle with salt, turn each wing over and brush with another 1/4 of the yogurt mixture sprinkle with salt.
Bake for 45 minutes.
Take the wings out of the oven and turn on the broiler. Baste both sides of the wings with the remaining yogurt mixture and brown under the broiler for 3 minutes or until well charred. Turn each wing over and broil for another 3 minutes or until well charred.
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