• 30minutes
  • 343calories

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B2
MineralsNatrium, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1-1/2 cups plain yogurt

  2. 2 Tbsp. grated fresh ginger

  3. 3 cloves garlic, minced

  4. 2 tsp. curry powder

  5. 1 tsp. salt

  6. 1 tsp. paprika

  7. 3/4 tsp. ground cinnamon

  8. 1/2 tsp. cayenne pepper

  9. 4 lb. chicken wings and/or small chicken drumsticks

  10. Fresh Mint

  11. 1 Recipe Grilled Peppers

  12. 1 Recipe Cucumber Yogurt Sauce

Instructions Jump to Ingredients ↑

  1. Directions 1. Combine the yogurt, ginger, garlic, curry, salt, paprika, cinnamon, and cayenne in a bowl; let stand 15 minutes, stirring occasionally.

  2. Meanwhile, if using chicken wings cut each wing into two portions at the first joint. Place wings and/or drumsticks into a 2-gallon resealable plastic bag set in a shallow dish; pour on yogurt mixture. Seal and chill 6 to 24 hours, turning bag occasionally.

  3. Preheat oven to 400 degrees F. Drain chicken from marinade; discard marinade. Line two 15x10x1-inch baking pans with foil; lightly coat with nonstick cooking spray. Arrange chicken in prepared pans (if using both drumsticks and wings, place them on separate pans. Bake small drumsticks for 35 minutes; bake chicken wings 25 minutes or until chicken is cooked through (180 degrees F).

  4. Cool chicken slightly. Transfer to storage containers; cover and chill overnight.

  5. To reheat: For a charcoal or gas grill place on a well-greased grill rack directly over medium heat. Cover and grill 10 to 15 minutes or until heated through, turning once after 5 minutes*. For a grill pan: Do chicken in batches. Grill directly on a greased grill pan for 10 to 15 minutes until heated through, turning once*.

  6. Transfer chicken to platter; top with mint. Serve with Grilled Peppers and Cucumber Yogurt Sauce. Makes 8 to 12 servings.

  7. Grilled Peppers: Halve and seed miniature or small sweet peppers; brush lightly with olive oil. Grill directly over medium coals for 8 to 10 minutes or until lightly charred, turning once.

  8. Cucumber Yogurt Sauce: In a medium bowl combine two 6-ounce cartons plain yogurt; 1 large cucumber, shredded and well-drained; 2 cloves garlic, minced; 1/2 teaspoon salt; 1/4 teaspoon ground cumin; 2 tablespoons fresh basil or mint, if desired; mix well. Refrigerate 1 to 4 hours before serving. Sprinkle lightly with curry powder, if desired, before serving. Makes 8 servings.

  9. Nutrition Facts per serving of Cucumber Yogurt Sauce: 36 cal., 1 g total fat (0 g sat. fat), 3 mg chol., 176 mg sodium, 5 g carb., 0 g dietary fiber, 3 g protein.

  10. *Do not turn too soon or chicken may stick to grill. If chicken does stick, loosen with a metal spatula before turning.


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