Ingredients
WINGS:--
750 g chicken wings, separated
2 cups plain whole milk yoghurt
2 tbsp tandoori spice powder
2-3 thick slices fresh ginger root
1 large clove garlic, crushed
SIDS SALT & PEPPER to taste
SAUCE:--
1½ cups plain yoghurt
1 tbsp prepared coriander chutney
¾ tsp ground cumin
Salt, to taste
½ red chilli pepper, seeded & finely chopped
Directions
WING MARINADE: Combine yoghurt, tandoori spice, ginger and garlic in a large zip-top freezer bag and season to taste with SIDS SALT & PEPPER. Add in chicken wings, seal the bag and squish around with your hands to coat the wings in the marinade. Refrigerate overnight, re-squishing the bag once halfway through.
DIPPING SAUCE: Combine yoghurt, chutney, cumin and chilli pepper in a small bowl and add salt to taste. Cover and refrigerate until ready to use.
WINGS: Heat a charcoal grill until the coals are glowing orange. Arrange the wings on the grill, cover and cook, without touching, for 12 minutes.
Remove the cover, turn wings, replace cover and grill for another 12 minutes. Remove cover, flip wings again and cook uncovered for 5 minutes. If they're beginning to scorch, move them away from the centre of the grill. Transfer wings to a plate, let rest for about 5 minutes, then sprinkle with chopped coriander. Serve with dipping sauce and lime wedges.
