Serves 4 as an entrée or 6 to 12 as an appetizer
24 chicken wings
8 cloves garlic
¼ cup thinly sliced ginger
8 dried red chiles, seeded
1 tablespoon whole cumin seeds
1 tablespoon whole coriander seeds
1-inch stick cinnamon
1 teaspoon salt
1 tablespoon ground turmeric
1 tablespoon freshly grated nutmeg
½2 to ¾ cup flavorless cooking oil
1 cup unflavored yogurt
¼ cup freshly squeezed lemon juice
¼ cup chopped cilantro sprigs
1 lemon, cut into wedges
Cut off the wings tips and save them for making stock. In a food processor, mince the garlic and ginger. Place the red chiles, cumin seeds, coriander seeds, and cinnamon stick in an electric spice grinder and grind to a powder. Transfer the powder to the food processor, and add the salt, turmeric, and nutmeg. With the processor on, slowly add the cooking oil, and process into a paste; transfer the curry paste to a bowl. Add the chicken wings and rub the curry paste vigorously onto the wings. Marinate the wings in the refrigerator for 1 to 24 hours (the longer, the better). Combine the yogurt, lemon juice, and cilantro and set aside.
If using a gas barbecue or an indoor grill, preheat to medium (350°F). If using charcoal or wood, prepare a fire. When the gas barbecue or indoor grill is preheated or the coals or wood are ash covered, brush the grill with oil, and add the wings.Keep the heat at a medium temperature. Grill the wings for about 30 minutes with the barbecue covered. Turn them every 5 minutes. The wings are done when the skin turns an even mahogany color and the meat is tender.
Remove the chicken wings from the barbecue. Cut the wings in half through the joint. Transfer to a platter and serve, accompanied by the lemon wedges and the yogurt mixture.
Carpenter, H., & Sandison, T. (2008). The Great Wings Book. Chartwell Books, Inc.