Spicy Yoghurt Chicken Wings
I was unbelievably surprised by these wings. Little people and big people alike ate them all up!
I was unbelievably surprised by these wings. Little people and big people alike ate them all up!
- Carbohydrate 7.25918333403524 g
- Cholesterol 117.78375 mg
- Fat 26.9484634375 g
- Fiber 0.103666664444158 g
- Protein 31.1940645833642 g
- Saturated Fat 7.52114271123438 g
- Serving Size 1 1 Serving (239g)
- Sodium 161.515416666748 mg
- Sugar 7.15551666959108 g
- Trans Fat 2.66591617984688 g
- Calories 402 calories
Step-by-step
- Break the wings at the joints, then thread each one onto a wooden skewer.
- Mix the yogurt, spices, garlic, lemon juice & oil. Pour over the chicken and set aside to marinate (for about 1 hour).
- Lay the skewers onto a greased baking tray and cook under a hot grill for about 10 minutes on each side, or until cooked through.
A raw ingredient list fails to mention how dairy solids behave under direct thermal radiation. Yogurt contains milk proteins and natural sugars that brown rapidly, creating a distinct risk of bitter charring before the interior meat reaches a safe internal temperature of 165 degrees Fahrenheit. While high-heat grilling delivers necessary exterior crispness, raw dairy slathered thickly onto poultry will scorch in minutes unless managed properly.
Scrape away excess marinade clinging to the poultry before it goes onto the greased baking tray, leaving only a thin cling coat of spiced liquid on the skin. Threading the wing sections onto wooden skewers, which should be soaked in water for 30 minutes prior to prevent burning in the oven, makes turning the batches significantly easier under the broiler element. Cook the skewered pieces for precisely 10 minutes per side under a high grill, watching for the yogurt to render into a golden, bubbling crust rather than black flakes.
Substituting whole milk plain Greek yogurt with full-fat sour cream works in equal 1:1 ratios if fermented dairy is unavailable, though the acidity will shift slightly. Store any leftover raw marinated poultry in the coldest part of the refrigerator at or below 40 degrees Fahrenheit for no longer than 24 hours.
