serves
8
prep
10 minutes
cook
20 minutes
difficulty
Easy
serves
8
people
preparation
10
minutes
cooking
20
minutes
difficulty
Easy
level
Ingredients
- 900 g (2 lb) chicken wings, bone in
- 1 cup yoghurt
- 3 tsp ground cumin
- ¼ tsp turmeric
- ½ tsp smoked paprika
- 1 tsp chilli flakes
- ½ tsp sugar
- 3 tsp crushed garlic
- 3 tsp finely chopped ginger
- 1½ tbsp (30 ml) lime juice, optional
- 1½ tbsp (30 ml) water
- Lime wedges, to serve
- Sliced onion and fresh herbs, to garnish, optional
Curried yoghurt ranch sauce
- ⅓ cup yoghurt
- ⅓ cup sour cream
- ½ tsp chopped fresh dill
- 1 tsp garlic
- ½ tsp ground cumin
- ¼ tsp chilli flakes
- ¼ tsp red wine vinegar
- 3 tsp (15 ml) lime juice
Tikka chicken baste
- Reserved sauce (from marinade)
- ½ cup melted butter or ghee
Marinating time: 4 hours, or overnight.
Instructions
- Place the chicken wings in a non-reactive container with a lid that will fit in the fridge.
- In a bowl, combine yoghurt, cumin, turmeric, smoked paprika, chilli flakes, sugar, garlic and ginger. Mix well. Add lime juice, if desired.
- Remove ⅓ cup and place in a separate container. Stir in 1½ tbsp (30 ml) water and refrigerate for later use. Pour the remainder of the sauce over the chicken wings and mix well to ensure that the chicken is well coated. Cover and place in the refrigerator for a minimum of 4 hours up to overnight.
- Prepare the curried ranch by combining all of the ingredients in a bowl and mixing well. Keep in the refrigerator until ready to serve.
- Preheat the grill to medium-high heat (200°C / 400°F). Remove reserved marinade from fridge and add melted butter.
- Remove the chicken wings from the marinade and place onto the grill. Turn often and watch for flare ups. Cook for 20-25 minutes until the internal temperature of the wings is 74°C (165°F) and they have a good amount of char, basting several times with the tikka sauce.
- Serve with curried yoghurt ranch dip.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
