Tandoori Chicken Wings
|Ground ginger||1⁄2 Teaspoon (2 Milliliter)|
|Ground coriander||1 Teaspoon (5 Milliliter)|
|Ground cumin||2 Teaspoon (10 Milliliter)|
|White vinegar||15 Milliliter (1 Tablespoon)|
|Garlic||1 Clove (5 gm), minced|
|Paprika||1 Teaspoon (5 Milliliter)|
|Ground curcuma||2 Teaspoon (10 Milliliter)|
|Plain low fat yogurt||1⁄4 Cup (4 tbs) (50 Milliliter)|
|Skinless chicken wing||12|
|Yogurt sauce||2 Tablespoon|
|Plain low fat yogurt||1⁄2 Cup (8 tbs) (125 Milliliter)|
|Honey||15 Milliliter (1 Tablespoon)|
|Mint/Mint extract||1⁄2 Teaspoon, chopped (2 Milliliter)|
Marinade Combine all of the ingredients for the marinade in a bowl, mix well and pour into a shallow dish.
Place the chicken wings in the marinade dish and mix well, coating the wings thoroughly.
Marinate for 8 hours in the refrigerator.
Yogurt Sauce In a small bowl, combine the yogurt, honey and mint; mix well and set aside in the refrigerator.
Preheat the oven to 180Â°C (350Â°F) or turn on the barbecue grill.
Drain the chicken wings and cook in the oven or on the barbecue grill.