Spicy Indian Wings

I love the flavors of Indian spices with yogurt.  The tamarind syrup adds a depth of sweetness that makes this marinade perfect for coating any meat or fish.  But, spicing it up and coating it on wings is the perfect appetizer or snack!  I prefer to use wingettes and drumettes instead of whole chicken wings since they’re much easier to eat with your hands (Indian style).  If you can’t find tamarind syrup, you can substitute with honey or molasses.

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Spicy Indian Wings
serves 8-10 

3/4 cup whole milk yogurt
1/4 cup tamarind syrup
2 cloves garlic, minced
1 tbsp. fresh ginger, minced
2 tsp. ground turmeric
2 tsp. ground cumin
2 tsp. ground coriander
1/2 tsp. red chile flakes (or more, if desired)
juice of one lime
2 tsp. salt
1/4 tsp. ground black pepper
3 pounds chicken wings (or wingettes and drumettes)
cilantro, chopped for garnish

In a large bowl, combine all the ingredients except chicken pieces and cilantro.  Stir well, then add chicken and toss to coat well.  Cover with plastic wrap and refrigerate for at least one hour.  Preheat oven to 450 degrees.  Line a baking sheet with aluminum foil and top with a baking rack.  Remove chicken pieces from bowl and shake to remove excess marinade.  Place chicken on baking rack in one layer and bake for 20 minutes, until chicken is done.   Garnish with cilantro.

Note:  If you want your wings to be more charred or crisp, turn oven on broil after they have cooked.  Place pan under broiler for five minutes.