Tandoori chicken wings with yogurt sauce recipe

Ingredients

• ½ cup Greek yogurt
• 2 Tbsp minced peeled fresh ginger
• 6 garlic cloves, minced
• 3 Tbsp garam masala
• 1 tsp finely grated lemon zest plus 2 Tbsp fresh lemon juice
• 1 Tbsp hot paprika
• 2 Tbsp vegetable oil plus more for brushing
• 2½ tsp kosher salt
• 1 tsp turmeric
• 18 whole chicken wings
• Cilantro sprigs and thinly sliced white onion, for garnish
• Lemon wedges, for serving

• 1 cup Greek yogurt
• ¼ cup cream cheese, softened
• ½ cup finely chopped mint
• 3 Tbsp fresh lemon juice
• 2 garlic cloves, minced
• 1 tsp ground cumin
• Kosher salt
• Freshly ground pepper

Marinate the Wings
1. In a large bowl, whisk together yogurt, ginger, garlic, garam masala, lemon zest and juice, paprika, oil, salt and tumeric. Add the chicken wings and toss to coat. Cover wings and refrigerate for at least 6 hours or overnight.
Meanwhile, make the yogurt sauce
2. In a medium bowl, whisk together yogurt, cream cheese, mint, juice, garlic and cumin and season with salt and pepper.
3. 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.
4. Transfer the wings to a platter and garnish with cilantro sprigs and thinly sliced white onion. Serve with the yogurt sauce and lemon wedges.