Indian Hot Wings with Mint Dipping Sauce

Fifa World Cup 2010 is under full swing and this dish is perfect for watching the matches. My husband is a HUGE football fan (played semi-pro) and he will be glued to the television Saturday afternoon when England plays the US. For more World Cup recipes, check out BBC Good Food.

Makes about 25 pieces
recipe adapted from Canadian Living The Barbecue Collection
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Marinade:
60ml (1/4 cup) minced fresh coriander
2 tablespoons curry paste
2 tablespoons fresh lemon juice
1 tablespoon vegetable oil
1 1/2 teaspoons ground ginger
3/4 teaspoon turmeric
3/4 teaspoon ground coriander
1/4 teaspoon salt
1kg (2 lbs.) chicken wing drumettes and winglets

Mint Dipping Sauce:
75ml (1/3 cup) Balkan-style plain yogurt
60ml (1/4 cup) minced fresh mint
2 teaspoons fresh lemon juice
1 tablespoon minced seeded jalapeño pepper
1/4 teaspoon ground cumin
1/4 teaspoon black pepper
pinch granulated sugar
pinch salt

In a large bowl combine the marinade and add wings, tossing to coat. Marinate in the fridge for at least 2 hours or up to 1 day.

For the mint dipping sauce, mix ingredients in a bowl and refrigerate until ready to use.

Grill wings, covered, on a greased grill or in a greased grill basket over medium heat, turning occasionally, until crisp and no longer pink at joints, 15 to 25 minutes.   Serve with mint dipping sauce.

The Culinary Chase’s Note: I’m not a huge fan of chicken wings….too much work for the amount of meat. Drumsticks work just as well.