Wing Dynasty
Tandoori-Spiced Chicken Wings with Mint Chutney and Charred Naan
1 hour 15 minutes
Serves 4
DinnerIndianNut-freeShellfish-freeSoy-free
Herb's take
Tonight, we’re taking classic chicken wings on a Bollywood adventure with a punchy yogurt marinade, the smoky magic of the oven, and a homemade mint chutney. You’ll learn why marinating in yogurt works wonders, and if you’ve never made naan at home, prepare for a little kitchen theater.
Equipment needed
- Food processor
- Wire rack
- Rimmed baking sheet
- Cast-iron skillet
Ingredients
Yield
4
Instructions
- 01In a large bowl, combine the plain whole milk yogurt, lemon zest and juice, ginger, garlic, garam masala, smoked paprika, ground cumin, cayenne pepper, kosher salt, and canola oil. Whisk well to form a marinade.
- 02Add the chicken wings to the marinade and toss thoroughly to coat. Cover and refrigerate at least 1 hour, or up to 6 hours.
- 03While the wings marinate, make the mint chutney: In a food processor, combine cilantro, mint, serrano chili, sugar, 1/4 teaspoon kosher salt, and 2 tablespoons lemon juice from the zested lemon. Pulse until finely chopped. With the motor running, drizzle in 2 tablespoons canola oil to form a loose sauce. Scrape into a bowl, cover, and refrigerate.
- 04For the naan dough: In a medium bowl, whisk together flour, instant yeast, and 1 teaspoon kosher salt. Add warm water, milk, Greek yogurt, and olive oil. Mix until a shaggy dough forms. Knead on a lightly floured surface for 5 minutes until smooth.
- 05Place dough in a lightly oiled bowl, cover, and let rise in a warm place for 45 minutes, until doubled.
- 06About 20 minutes before baking, preheat the oven to 450°F with a rack in the upper third. Line a rimmed baking sheet with foil and set a wire rack on top. Brush the rack lightly with oil.
- 07Arrange the marinated wings on the rack, shaking off excess marinade. Roast for 25–30 minutes, flipping halfway, until lightly charred and cooked through. For extra char, broil for 2–3 minutes at the end.
- 08While the wings roast, punch down the naan dough and divide into 4 balls. Roll each into a 7-inch oval on a floured surface.
- 09Heat a cast-iron skillet over medium-high. Brush both sides of a dough oval lightly with oil and lay in the hot skillet. Cook 1–2 minutes until bubbling and spotted brown, then flip and cook another 1–2 minutes. Repeat with remaining dough balls.
- 10Brush warm naan with melted butter. Wrap in a towel to keep soft.
- 11Arrange the tandoori wings on a platter. Serve with the mint chutney and warm naan. Garnish with extra cilantro if desired.
Want your own recipe?
Toss me some ingredients in the Recipe Lab and I'll invent three recipes on the spot. Just for you.