Yogurt Dipping Sauce For Saffron Chicken Wings Recipes

GREEK YOGURT DIP

Steps:

• Take a cup of yogurt and whisk it.
• Add garlic powder, onion powder, and thyme to the yogurt.
• Then add salt to taste along with a pinch of pepper. Add olive oil and lime juice. Whisk all the ingredients together until they become creamy.
• Enjoy this creamy healthy yogurt dip!

CRISPY BAKED MOROCCAN CHICKEN WINGS WITH YOGURT DIP

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with Reynolds Wrap® Non-Stick Foil. Add the chicken wings to a large bowl, drizzle them with the vegetable oil then toss until the wings are thoroughly coated.
• In a small bowl, stir together the paprika, cumin, cinnamon, ginger, cayenne, turmeric, salt and pepper. Sprinkle the wings with the spice mixture, tossing until they are coated. Arrange the wings in a single layer on the baking sheet, spacing them apart so that they aren't touching.
• Bake the wings for 40 to 45 minutes until they are cooked through, then transfer them to a serving platter.
• In a small bowl, stir together the yogurt, lemon juice, mint, cilantro, honey, salt and pepper. Taste and season the dip with additional salt and pepper as desired. Serve the wings with the yogurt dip.

YOGURT DIPPING SAUCE FOR SAFFRON CHICKEN WINGS

Steps:

• Combine yogurt, cucumbers, cilantro, and lime juice in a medium bowl; season with salt and pepper.

BAKED CITRUS WINGS WITH SPICY AVOCADO GREEK YOGURT DIPPING SAUCE

Steps:

• Combine the yogurt, avocado, jalapeno, lime juice, 2 tablespoons water and 3/4 teaspoon salt in a blender and puree until smooth.
• Preheat the oven to 425 degrees F. Generously oil 2 rimmed baking sheets.
• Toss the wings with 2 teaspoons salt and a few grinds of pepper and divide them between the 2 prepared baking sheets, spreading them out into a single layer. Bake until very crispy, about 55 minutes.
• While the wings cook, combine the pineapple preserves, ginger, lime juice, orange juice, cayenne and 1/2 teaspoon salt in a medium saucepan and bring to a boil over medium-high heat. Reduce the heat slightly and simmer briskly until the liquid becomes syrupy and is thick enough to coat the back of a spoon, about 8 minutes.
• Transfer the baked wings to a large bowl and toss them with the citrus glaze and scallions. Serve with the dipping sauce.

BAKED GARLIC BALSAMIC WINGS WITH SPICY AVOCADO GREEK YOGURT DIPPING SAUCE

Steps:

• For the dipping sauce: Combine the yogurt, lime juice, avocado, jalapeno, 3/4 teaspoon salt and 2 tablespoons water in a blender and puree until smooth. Cover and refrigerate until ready to serve.
• For the wings: Preheat the oven to 425 degrees F. Drizzle the garlic heads with 1 tablespoon of the oil and wrap in foil. Bake until golden and soft, about 1 1/2 hours.
• After about a 30 minutes, generously oil 2 rimmed baking sheets. Toss the wings with 2 teaspoons salt and a few grinds of pepper and divide them between the two baking sheets, spreading them in a single layer. Bake until very crispy, about 55 minutes.
• Squeeze the baked garlic from the heads into a large bowl. Combine the balsamic vinegar, honey, thyme, red pepper flakes, 1/3 cup water and 1 teaspoon salt in a small saucepan and bring to a boil over medium-high heat. Reduce the heat slightly and simmer briskly until the liquid becomes syrupy and is thick enough to coat the back of a spoon, about 5 minutes. Remove from the heat and whisk in the remaining 3 tablespoons oil. Whisk into the bowl with the garlic.
• Transfer the baked wings to the bowl with the glaze and toss to combine. Serve with the dipping sauce and lime wedges.
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TROPICAL CHICKEN WITH MANGO YOGURT DIPPING SAUCE

Steps:

• To prepare dipping sauce place mango in a food processor or blender, add yogurt, jalapeno, lime juice, green onion and salt.
• Pulse until smooth and refrigerate until needed.
• Thread cubed chicken, pineapple, green peppers and red onion onto the soaked bamboo skewers sprinkling with salt and pepper.
• Heat BBQ or charcoal grill to medium heat and spray with cooking oil if needed.
• Place skewers on grill and cook 5 to 7 minutes per side turning as needed until the chicken is thoroughly cooked.
• Serve with the dipping sauce.

SAFFRON CHICKEN WINGS

Steps:

• Preheat broiler with rack set in center of oven. Spray a baking sheet, fitted with a rack, with cooking spray; place wings on rack. Season chicken with salt and pepper; sprinkle half of the saffron evenly over wings. Broil until crisp, about 20 minutes. Using tongs, turn wings, and evenly sprinkle with remaining saffron; broil until crisp and heated through, another 20 minutes. Serve with dipping sauce on the side.

YOGURT-MARINATED FRIED CHICKEN WITH SAFFRON AND PAPRIKA

Steps:

• In a small bowl, combine saffron with 1 tablespoon water and let soak 10 minutes. Place in food processor with yogurt and garlic and purée until smooth and yellow. Place chicken in glass or ceramic bowl; pour yogurt mixture on top, turn to coat; cover and refrigerate at least 3 hours or overnight.
• In a medium bowl, combine flour, paprika, mint, salt and pepper. Heat a generous half-inch oil in a deep skillet over medium heat. Drop in a bit of bread to test temperature; oil should bubble vigorously. Working in batches to avoid crowding, dredge chicken pieces in flour mixture, then fry until golden brown on both sides, about 5 minutes a side. Remove and drain on paper towels.
• Sprinkle with salt and serve immediately, topped with walnuts and lemon wedges.

CHICKEN WINGS WITH CREAMY DIPPING SAUCE

Steps:

• In large nonmetal bowl, mix thyme, brown sugar, garlic, allspice, salt, vinegar and pepper sauce. Add chicken drummettes; toss to coat evenly. Cover; refrigerate 1 hour to marinate.
• Heat oven to 425°F Line two 15x10x1-inch pans with foil; spray foil with cooking spray. Place chicken drummettes in pans; discard any remaining marinade.
• Bake 45 minutes or until chicken is no longer pink next to bone.
• In small bowl, mix all Dipping Sauce ingredients. Allow at least an hour or more for dipping sauce ingredients to infuse. Serve chicken wings with sauce.