Baked Tandoori Wings

In her latest book, Southern Get-Togethers: A Guide to Hosting Unforgettable Gatherings, chef Kelsey Barnard Clark keeps it short and sweet: “Wings are the perfect party food.” With the help of a handful of spices, her tandoori wings recipe brings the flavor without messing with perfection.

Get the recipe below, and check out G&G’s interview with Clark about the inspiration behind Southern Get-Togethers and how to be a perfectly imperfect host.

Ingredients

Tandoori Wings (Yield: 4–6 servings)

½ cup plain yogurt
Juice of 1 lemon
2 tsp. tomato paste
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. ground coriander
1 tsp. ground cumin
1 tsp. paprika
½ tsp. freshly ground black pepper
¾ tsp. ground ginger
¾ tsp. ground cardamom
3 lb. chicken wings, rinsed and patted dry
1 lime, cut into wedges, for serving
Fresh cilantro, for garnish

Preparation

In a medium bowl, whisk together the yogurt, lemon juice, tomato paste, garlic powder, onion powder, coriander, cumin, paprika, pepper, ginger, and cardamom.

Add the chicken wings and toss to coat. Cover and refrigerate for at least 2 hours or up to overnight.

When ready to cook, preheat the oven to 450°F. Line a baking sheet with parchment paper.

Spread the wings in a single layer on the prepared baking sheet and bake for 15 to 20 minutes, or until golden brown and cooked through and the internal temperature reaches 165°F.

Cool for 10 minutes, then squeeze the lime wedges over the top, sprinkle with cilantro, and serve. Alternatively, let the wings cool completely and store in an airtight container in the refrigerator for up to 3 days; reheat in a 450°F oven for 5 minutes, or until warm.