Spicy Baked Tandoori Wings With Cilantro Raita Recipes

SPICY HERB BAKED WINGS

Steps:

• Prep the rub: Pour about an inch of olive oil into a small pan over medium heat. When the oil begins to shimmer, add the rosemary and cook, turning the sprigs, until the leaves darken and become crispy, about 2 minutes. Transfer to a paper towel-lined plate. Add the sage to the same pan and cook until the leaves darken, slightly curl and stop sizzling, 30 seconds to 1 minute. Transfer to a paper towel-lined plate.
• In a dry medium pan over low heat, combine the cumin, red pepper flakes, peppercorns and garlic powder. Toast the spices, tossing constantly to avoid burning, until fragrant, about 5 minutes. Remove from the heat and allow to cool completely.
• Remove the rosemary leaves from their stems, then put the herbs and spices in a spice grinder and pulse until finely chopped and combined. Remove and add 1 tablespoon salt.
• Prep the wings: Massage the wings with the herb rub and place them on a wire rack set inside a baking sheet. Let the rub set at room temperature, about 30 minutes. While the wings rest, preheat the oven to 400˚.
• Bake the wings: Transfer the baking sheet with the rack and wings to the oven and bake until the wings are crispy, flipping halfway through, 40 to 50 minutes. Serve warm.

FRIED STICKY HOISIN WINGS

Steps:

• For the wings: Fill a large, wide pot with about 1 1/2 inches of oil and bring it to 375 degrees F on a deep-fry thermometer. Toss the chicken wings with the cornstarch and 1/2 teaspoon salt in a large bowl.
• Fry half of the wings until golden brown and crisp, about 16 minutes, then transfer to a paper towel-lined tray. Bring the oil back up to 375 degrees F and fry the remaining wings.
• For the sauce: While the wings cook, melt the butter in a small saucepan over medium-high heat. Add the garlic, scallion whites and ginger and cook, stirring, until golden, about 2 minutes. Add the hoisin, honey, soy sauce, vinegar and sambal oelek and bring just to a simmer. Remove from the heat.
• Put the wings in a large bowl and drizzle with the sauce. Add the scallion greens and toss to coat. Serve immediately.

TANDOORI MEATBALLS WITH CILANTRO RAITA

Steps:

• Cook's Note: If tamarind chutney is unavailable, you can substitute apple butter with a bit of lemon juice and cayenne stirred in.
• 1. Melt the butter in a small skillet over medium heat and cook the onions, stirring occasionally, until soft, about 5 minutes. Add 1/4 teaspoon salt, the curry powder and two-thirds of the garlic and continue cooking, stirring, until fragrant, about 30 seconds. Transfer the mixture to a large bowl and let cool.
• 2. Lightly oil a rimmed baking sheet. Add the beef, 1/4 cup of the yogurt, the breadcrumbs, tamarind chutney, paprika, cayenne , if using, 1 1/4 teaspoons salt and the eggs to the onion mixture. Combine the ingredients using your hands. Form into 1 1/4- inch balls, rolling them lightly between your hands to shape. Place on the oiled baking sheet, cover loosely with plastic wrap and refrigerate at least 30 minutes or overnight.
• 3. Preheat the oven to 425 degrees F. Bake the meatballs until browned, about 20 minutes.
• 4. Meanwhile, stir together the remaining 3/4 cup yogurt, remaining garlic, 1/2 teaspoon salt and cilantro in a small bowl. Arrange each meatball on top of a piece of lettuce on a platter. Top with grated cucumber and a bit of tamarind chutney and serve with the yogurt dipping sauce.

TANDOORI CHICKEN WINGS

Steps:

• Put the onion, ginger, garlic, lime juice, yogurt, vegetable oil, cumin, coriander, salt, cayenne and turmeric in a blender and blend until smooth. Pour the mixture into a resealable plastic bag (or into a bowl) and put in the refrigerator. This can be done the night before. It lets the flavors blend together before the chicken even touches it.
• About 8 hours or so before cooking, score each chicken wing at least twice each, about 1/4 inch deep, and then add them to the marinade. Close the bag and knead until the wings are evenly coated with the marinade. Refrigerate them for about 8 hours.
• Preheat the oven to 400 degrees F. Place the wings in one layer on a rack on a rimmed baking sheet. Bake for about 25 to 30 minutes. Make sure to turn them halfway through the cooking time. Bake until the chicken is cooked through and done.