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Categories:
vegetable oil ground cumin curry powder garlic salt ground ginger cayenne pepper red wine vinegar plain yogurt chicken
Viewed: 52 - Published at: 3 years agoIngredients
- 14 cup vegetable oil or 14 cup canola oil
- 3 tablespoons ground cumin
- 1 tablespoon curry powder
- 2 teaspoons garlic powder
- 2 teaspoons salt
- 1 teaspoon ground ginger
- 12 teaspoon cayenne pepper
- 13 cup red wine vinegar
- 1 cup plain yogurt
- 4 lbs chicken wings, tips removed and wings split at the joint (about 16 whole wings)
Method
- Heat oil in an 8-inch skillet over low heat.
- Mix cumin, curry, garlic, salt, ginger and cayenne in a medium bowl.
- Add spices to the oil and heat until they start to sizzle and darken slightly in color, 20 to 30 seconds.
- Return spices to bowl; whisk in vinegar, then yogurt.
- Add wings; toss to coat.
- Let stand 10 minutes, or transfer to a zipper-lock bag and marinate up to 24 hours.
- If using a gas grill, turn all burners on high for 10 minutes.
- Clean grate with a wire brush, then use tongs to swipe grate with an oil-soaked rag.
- Place wings on rack; cover and cook until grill marks form on one side, about 5 minutes.
- Turn and cook until grill-marked on other side, about5 minutes longer.
- Turn burners to low and grill until chicken is cooked through, 5 to 10 minutes longer.
- Serve warm or at room temperature.
- If using a charcoal grill, build coals on one half of the grill floor.
- When the coals are hot and ashy, grill wings as instructed above, then move to the cool side of the grill for an additional 5 minutes of cooking, if necessary.
