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Grilled Tandoori Chicken Wings with Mango-Chile Raita

Scott Phillips

Servings: 4 as an appetizer

Mixed with fresh mango and spices, thick Chobani Greek Yogurt makes a refreshing accompaniment for spicy grilled chicken wings.


For the raita

  • 1 cup diced ripe mango
  • 1/2 cup diced red onion
  • 2 Tbs. fresh lime juice
  • 1 Tbs. thinly sliced serrano chile
  • 1 Tbs. honey
  • 2 tsp. minced fresh ginger
  • 1 tsp. minced fresh garlic
  • 1/2 tsp. kosher salt
  • 1 cup Chobani Whole-Milk Plain Greek Yogurt
  • 1/4 cup chopped fresh cilantro

For the wings

  • 1 cup Chobani Whole Milk Plain Greek Yogurt
  • 1/4 cup olive oil
  • 2 Tbs. minced fresh ginger
  • 2 Tbs. fresh lemon juice
  • 2 tsp. honey
  • 2 tsp. paprika
  • 1-1/2 tsp. curry powder
  • 1 tsp. garam masala
  • 3/4 tsp. granulated onion
  • 3/4 tsp. granulated garlic
  • 1/2 tsp. black pepper
  • 1/4 tsp. ground cinnamon
  • 1/4 tsp. cayenne pepper
  • 12 chicken wings, trimmed and separated into drumettes and wings


Make the raita

  • Combine the first eight ingredients with 1/2 cup water in a medium saucepan. Cook over medium-high heat until the water evaporates. Transfer to a bowl and refrigerate to cool completely. Mix in the yogurt and cilantro. Refrigerate until ready to serve.

Make the Wings

  • Combine all ingredients except the chicken in a large bowl. Add the wings and toss to coat. Refrigerate for at least 30 minutes or up to 3 hours.
  • Prepare a medium-high (400°F to 475°F) grill fire. Remove the chicken from the marinade and season with 2 tsp. salt. Grill the wings undisturbed for about 6 minutes, then begin flipping and moving them around the grate until cooked through, 15 to 22 minutes total. Serve with the raita.


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