Chicken Wings with Sweet Spice
Toasted whole-spice yogurt wings with lime. Marinate 1-4 hours, roast or grill. Tips to avoid burning and get crispy skin.
This recipe was adapted from The New American Chef by Andrew Dornenburg and Karen Page. It was used as an appetizer during their book signing event at The Spice House in Old Town Chicago in April 2004.
Submitted by: Jennifer from Chicago, IL
Yield: 20
- Toast and grind whole spices for a bright, warm flavor that anchors the yogurt-lime marinade.
- Marinate wings 1 to 4 hours for best texture; you can extend to about 8 hours but avoid very long marinades.
- Roast at 325°F until done or grill using indirect heat; use techniques like patting dry or finishing at higher heat to crisp skin.
Spices
Featured in this Recipe
Preparation Instructions:
1. Combine the coriander, cumin, peppercorns, cloves, and cinnamon stick in a small nonstick pan and cook, stirring frequently, over medium heat for about 4 minutes, or until the spices are nicely toasted and aromatic. Remove from the heat and allow to cool. Put the spices in a grinder and process until very fine. A regular coffee grinder works well. Set aside.
2. Heat 2 tablespoons of the oil in a large saute pan over medium heat. Add the onions, garlic, ginger, and chile and saute for about 5 minutes, or until golden. Add the spice powder and stir to blend. Remove from heat and allow to cool.
3. While the mixture cools, cut the tips off the chicken wings and thrown them away. Then, separate the wings at the joints to make two pieces per wing.
4. Stir the yogurt, lime juice, and salt to taste into the vegetable-spice mixture. Place the chicken in a baking dish and pour the yogurt mixture over the top. Cover and refrigerate for at least an hour and up to 4 hours.
5. The chicken wings can be roasted in the oven at 325 degrees for 30-45 minutes until cooked through, or grilled on a barbeque grill. Be careful of burning the yogurt marinade on the grill.
thespicehouse.com
More About This Recipe
If you roast the chicken in the oven, use a layer of aluminum foil on the bottom of your pan for easy clean-up.
Frequently Asked Questions
How long should I marinate the wings?
Follow the recipe and marinate for 1 to 4 hours. For stronger flavor you can go up to 8 hours. Avoid very long marinades because the lime and ginger will break down protein and can make the meat mushy.
How do I stop the yogurt marinade from burning on the grill?
Pat off excess yogurt before grilling, use medium or indirect heat, and oil the grates. Grill over indirect heat until nearly cooked, then move briefly to direct heat to brown. You can also grill on a foil sheet or in a grill pan to reduce flare ups.
Can I use Greek or full-fat yogurt instead of nonfat?
Yes. Greek or full-fat yogurt works well and is less likely to scorch. Nonfat yogurt also works but may brown faster, so watch the heat on the grill or oven.
What can I use if I do not have whole spices?
Use ground spices in roughly the same volumes: about 2 tablespoons ground coriander, 1 tablespoon ground cumin, 1 tablespoon black pepper, 1/2 teaspoon ground cloves, and 1/2 teaspoon ground cinnamon. Taste the cooked wings and adjust, since pre-ground spices can be stronger.
How can I grind the spices without a coffee grinder?
Toast the whole spices first, then crush them in a mortar and pestle. Or place them in a heavy zip-top bag and smash with a rolling pin or the bottom of a heavy pan until fine.
How do I get crispy skin when roasting these yogurt-marinated wings?
Drain excess marinade and pat wings dry before roasting. Place wings on a wire rack over a baking sheet so air circulates. Finish at a higher heat, about 425°F, or broil for a few minutes to crisp. A light dusting of aluminum-free baking powder also helps crisp the skin.
How do I know when the wings are fully cooked?
Use an instant-read thermometer. The thickest part should reach 165°F. Juices should run clear and there should be no pink near the bone.
How should I store and reheat leftovers?
Refrigerate cooked wings in an airtight container for 3 to 4 days or freeze up to 2 months. Reheat in a 350°F oven until hot, then broil briefly to re-crisp the skin. If reheating from frozen, thaw in the fridge overnight for best results.
How long should I marinate the wings?
Follow the recipe and marinate for 1 to 4 hours. For stronger flavor you can go up to 8 hours. Avoid very long marinades because the lime and ginger will break down protein and can make the meat mushy.
How do I stop the yogurt marinade from burning on the grill?
Pat off excess yogurt before grilling, use medium or indirect heat, and oil the grates. Grill over indirect heat until nearly cooked, then move briefly to direct heat to brown. You can also grill on a foil sheet or in a grill pan to reduce flare ups.
Can I use Greek or full-fat yogurt instead of nonfat?
Yes. Greek or full-fat yogurt works well and is less likely to scorch. Nonfat yogurt also works but may brown faster, so watch the heat on the grill or oven.
What can I use if I do not have whole spices?
Use ground spices in roughly the same volumes: about 2 tablespoons ground coriander, 1 tablespoon ground cumin, 1 tablespoon black pepper, 1/2 teaspoon ground cloves, and 1/2 teaspoon ground cinnamon. Taste the cooked wings and adjust, since pre-ground spices can be stronger.
How can I grind the spices without a coffee grinder?
Toast the whole spices first, then crush them in a mortar and pestle. Or place them in a heavy zip-top bag and smash with a rolling pin or the bottom of a heavy pan until fine.
How do I get crispy skin when roasting these yogurt-marinated wings?
Drain excess marinade and pat wings dry before roasting. Place wings on a wire rack over a baking sheet so air circulates. Finish at a higher heat, about 425°F, or broil for a few minutes to crisp. A light dusting of aluminum-free baking powder also helps crisp the skin.
How do I know when the wings are fully cooked?
Use an instant-read thermometer. The thickest part should reach 165°F. Juices should run clear and there should be no pink near the bone.
How should I store and reheat leftovers?
Refrigerate cooked wings in an airtight container for 3 to 4 days or freeze up to 2 months. Reheat in a 350°F oven until hot, then broil briefly to re-crisp the skin. If reheating from frozen, thaw in the fridge overnight for best results.
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