Recipe: Tandoori Chicken Wings with Raita (food processor and grill)

TANDOORI CHICKEN WINGS WITH RAITA

FOR THE WINGS:
3 pounds chicken wings, tips removed*
Juice of 1 lime
2 cloves garlic, peeled
1/2 cup plain yogurt
1 teaspoon peeled and minced fresh ginger
1 tablespoon Hungarian hot paprika (or 2 teaspoons paprika and 1/4 teaspoon cayenne pepper)
2 teaspoons salt
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon ground turmeric
Pinch ground allspice
FOR THE RAITA:
2 cucumbers, peeled, halved lengthwise, seeded and finely chopped
1/2 teaspoon salt
1/2 teaspoon red wine vinegar
1/4 teaspoon sugar
1/2 cup plain yogurt
1 teaspoon chopped fresh chives

TO PREPARE THE WINGS:
Place wings in large non-aluminum bowl; sprinkle with lime juice and set aside.

In food processor fitted with metal blade, with motor running, drop garlic through feed tube. Process until garlic is minced. Stop machine and add yogurt, ginger, paprika, salt, cumin, coriander, turmeric and allspice. Process until smooth.

Pour over chicken wings; toss to coat. Cover and refrigerate 24 hours. Remove from refrigerator 30 minutes before grilling.

TO PREPARE THE RAITA:
Place cucumbers in sieve set over bowl and sprinkle with salt, vinegar and sugar. Allow to stand 15 minutes. Press lightly with back of wooden spoon to release excess liquid, then transfer to clean bowl. Add yogurt and chives; mix well, cover and refrigerate until serving.

WHEN READY TO COOK:
Prepare medium-hot fire.

Lightly oil grill basket (a long-handled basket that allows you to turn and grill on both sides).

Remove chicken wings from marinade and place in basket in single layer. Discard marinade

Set basket on grate; cover grill. Cook, turning at least once, until skin is crisp and juices run clear when wing is pierced, about 25 minutes total.

TO SERVE:
Transfer to platter and serve hot accompanied by Raita.

*Chicken wings have 2 joints. Cut through second joint, which connects meatier joints to wing tips. The tips don't have much meat, so either toss them out or freeze for making stock later.

Makes 4-6 servings
Adapted from source: Williams-Sonoma Backyard Barbecue by Phillip Stephen Schulz, Chuck Williams, and Richard Eskite