Recipe: Tandoori-Style Chicken Wings

Tandoori cuisine refers to the tandoor, a huge, fiery-hot clay oven used to cook tandoori dishes. And although most home kitchens are not able to accommodate such an imposing cooking device, a close approximation may be achieved in a standard oven set at the highest temperature. Many tandoori recipes start with a yogurt and lemon juice base for the marinade, and then Indian spices are added for flavor and color, including turmeric, cumin, coriander, paprika, chili powder, cayenne pepper, garam masala, garlic and ginger. Chicken, lamb, or even fish may be used as the main ingredient. After marinating for several hours or even overnight, the meat or fish is barbequed to a reddish char.

Tandoori-Style Chicken Wings

36 chicken wings (skin optional)
1 ½ cup plain yogurt
1 lemon, juice only
1 tablespoon turmeric
1 tablespoon curry powder
1 tablespoon paprika
1 tablespoon garlic powder
¼ teaspoon cayenne pepper
1 knob ginger root, peeled and finely shredded
Salt to taste

In a large mixing bowl, combine the yogurt and lemon juice with the spices and stir thoroughly. Add chicken wings and stir to evenly coat with yogurt mixture. Cover and marinate in the refrigerator for 4 hours, or overnight.

Preheat oven to 550 degrees. Arrange the chicken wings on a wire rack over a foil-lined baking sheet and bake until the chicken is lightly charred, about 20 minutes. Chicken may also be grilled on an outdoor barbeque. Serves 4.