Tandoori Touchdown Wings with Mint-Mango Chutney

These Indian-inspired treats will surprise your guests, because they’re far from the average wings. Don’t overmarinate the wings or the acid in the yogurt may cause the texture of the meat to be too soft. If you prefer, you can use nectarines instead of mangoes in the chutney. Garam masala is an Indian spice blend available in supermarkets or Indian markets.

 

SERVES 8

 

16	whole chicken wings, split at joints and wing tips discarded
4	cups plain yogurt
2	teaspoons ground cinnamon
4	teaspoons garam masala
2	teaspoons ground coriander
1	teaspoon ground cloves
2	teaspoons ground turmeric
2	tablespoons chopped fresh ginger
4	cloves garlic, chopped
4	tablespoons vegetable oil
	Mint-Mango Chutney (recipe follows)

1. Place the wings in 2 large zipper-top plastic bags. In a large bowl, stir together the yogurt, cinnamon, garam masala, coriander, cloves, turmeric, ginger, garlic, and vegetable oil, and pour half of the marinade into each bag. Seal the bags and shake gently to coat. Refrigerate for about 2 hours.
2. Prepare a medium fire in a charcoal grill or preheat a gas grill.
3. Remove the wings from the marinade (discard the marinade) and shake off any excess. Grill the wings, turning once halfway through, for about 30 minutes. Serve with Mint-Mango Chutney for dipping.

MINT-MANGO CHUTNEY

 

MAKES ABOUT 2 CUPS

 

2	cups chopped ripe mango
	Juice of 1 large lime
½	teaspoon grated fresh ginger
1	teaspoon grated garlic
2	tablespoons finely chopped yellow or red onion
2	teaspoons chopped fresh mint leaves
½	teaspoon sugar

Stir all of the ingredients together in a medium-size bowl, cover, and chill for 2 to 3 hours to allow the flavors to blend. When ready to serve, stir well, mashing gently.

 

EXTRA POINTS Carry the wings in their marinade and the chutney to the tailgate in a cooler, and grill the wings on site.