Tikka Masala Wings with Yogurt-Scallion Dip
Prep: 20 minutes plus marinating
Bake: 25 minutes • Serves: 6
1-1/2 cups tikka masala curry sauce plus additional for serving
1 cup whole milk plain Greek yogurt
1/3 cup finely chopped cucumber
1/4 cup finely chopped red onion
1/4 cup finely chopped scallions
1 teaspoon kosher salt
1/4 teaspoon ground coriander
1/4 teaspoon ground cumin
1/2 teaspoon fresh ground black pepper
Nonstick cooking spray
1. With kitchen scissors, cut off wing tips; discard. With sharp knife, split wings at the joint into the middle section and drumette. In large bowl, toss wings and 1/2 cup curry sauce; cover with plastic wrap and refrigerate at least 2 hours or up to 1 day.
2. In small bowl, stir yogurt, cucumber, onion, scallions, 1/2 teaspoon salt, coriander and cumin; cover and refrigerate until ready to serve. Makes about 1-3/4 cups.
3. Preheat oven to 500°. Line rimmed baking pan with aluminum foil; place wire rack in pan (or use broiler pan).
4. Pat wings dry with paper towels; arrange in single layer on wire rack. Sprinkle wings with remaining 1/2 teaspoon salt and pepper; spray with cooking spray. Bake wings 25 minutes or until lightly charred and internal temperature reaches 165°, turning once. In medium bowl, toss hot wings and remaining 1 cup curry sauce. Serve wings with Yogurt-Scallion Dip.
Approximate nutritional values per serving:
381 Calories, 25g Fat (7g Saturated), 158mg Cholesterol,
644mg Sodium, 8g Carbohydrates, 1g Fiber, 30g Protein