Tandoori Chicken Wings with Sweet Mango Yogurt Sauce

Want a good super bowl wing recipe? Try this one!  These wings are usually the first empty plate on game day. ENJOY!

INGREDIENTS: 

Wings-

½ cup Greek yogurt
2 tablespoons minced peeled fresh ginger
6 garlic cloves, minced
3 tablespoons garam masala
1 teaspoon finely grated lemon zest
2 tablespoons fresh lemon juice
1 tablespoon hot paprika
2 tablespoons vegetable oil
2 ½ teaspoons kosher salt
1 teaspoon turmeric
24 whole chicken wings
For garish:
Cilantro sprigs
thinly sliced white onion, Lemon wedges, for serving

Sauce-

2 garlic cloves, minced
1 teaspoon ground cumin
1 medium onion, chopped
1-inch piece fresh ginger, peeled and chopped
1 cup Sweet Mango Chutney
1 teaspoon Curry Powder
1 cup Greek yogurt
¼ cup cream cheese, softened
½ cup finely chopped mint
3 tablespoons fresh lemon juice
Kosher salt and freshly ground black pepper to taste

PREPARATION:

In a large bowl, whisk together the ingredients and pour into a large zip lock bag and add the chicken wings.  Close the bag and mix well. Place bag in the fridge to marinade and refrigerate for at least 6 hours or overnight.

Next, make the yogurt sauce. In a blender, add together all the ingredients and season with salt and pepper. Blend until smooth.

Grilling-

Set up a grill for direct and indirect cooking, then light the grill and oil the grate. Remove the wings from the marinade, scraping off all but a thin layer. Grill over moderately high heat, turning, until the wings are lightly charred all over, about 8 minutes. Move to indirect heat, cover and cook at 425° until an instant-read thermometer inserted in the thickest part of a wing registers 165°, about 15 minutes. 

Transfer the wings to a platter and garnish with cilantro sprigs and thinly sliced white onion. Serve with the yogurt sauce and lemon wedges.