Does that look good or what? The recipe below serves 2 for big appetites as an entree, or 4-6 as appetizers. The perspective of the photo is misleading. These wingettes weren't large, quite small actually, but in the pic they look like legs!
I revisited my previous tandoori-style chicken recipe. There were wings left from my birthday party in April. So I modified the whole thing and prepared them as follows. It’s not essential that you brine it, but I nearly always brine chicken before cooking. Note that after brining no salt is added. If you choose not to brine, add 1 tsp table salt to the dry mix.
Slumdog wings
Slumdog wings
10 chicken wings, tips removed
2 tbsp kosher salt
1 tbsp sugar
2 cups water
1 tbsp garam masala2 tsp ground cumin
½ tsp ground ginger
½ tsp powdered garlic2 tsp chili powder
lime juice
2 tbsp kosher salt
1 tbsp sugar
2 cups water
1 tbsp garam masala2 tsp ground cumin
½ tsp ground ginger
½ tsp powdered garlic2 tsp chili powder
lime juice
Cut apart the two sections of the chicken wings. Dissolve the salt and sugar in the water. Put the wing pieces and brine mix into a freezer bag. Refrigerate for 1-4 hours.
In a bowl, mix together all the remaining ingredients except the lime. Put this into a shaker bottle (an empty spice container is perfect).
Remove the chicken from the fridge, rinse and dry with paper towels. With a sharp knife, make a slit in the meatiest part of each wing piece.
In a bowl, mix together all the remaining ingredients except the lime. Put this into a shaker bottle (an empty spice container is perfect).
Remove the chicken from the fridge, rinse and dry with paper towels. With a sharp knife, make a slit in the meatiest part of each wing piece.
Sprinkle the chicken liberally with the spice mix on both sides. Place them on a wire rack over a large plate and refrigerate uncovered for 1-3 hours.
Preheat the oven to 250°. Put the wire rack with the chicken on it onto a baking pan with at least 1” sides. Pour 1 cup water into the pan. Cover tightly with foil. Bake for 2 - 2 ½ hours.
Remove from the oven and turn the heat to “broil.” Leave the oven door ajar so that the heating element does not cycle off. Remove the foil from the chicken. Sprinkle with more of the spice mix on the top side. Broil for 3-5 minutes until the chicken starts to get nice and brown. Turn the pieces over, add spice mix again, and broil for another 3-5 minutes until sizzling and browned.
Remove from oven, tent with foil and allow the chicken to rest for 5-10 minutes. Sprinkle with lime juice and serve.
Preheat the oven to 250°. Put the wire rack with the chicken on it onto a baking pan with at least 1” sides. Pour 1 cup water into the pan. Cover tightly with foil. Bake for 2 - 2 ½ hours.
Remove from the oven and turn the heat to “broil.” Leave the oven door ajar so that the heating element does not cycle off. Remove the foil from the chicken. Sprinkle with more of the spice mix on the top side. Broil for 3-5 minutes until the chicken starts to get nice and brown. Turn the pieces over, add spice mix again, and broil for another 3-5 minutes until sizzling and browned.
Remove from oven, tent with foil and allow the chicken to rest for 5-10 minutes. Sprinkle with lime juice and serve.
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