Tandoori Chicken Wings

• Produce

  • 1/2 tsp Garlic powder
  • 1 tsp Ginger, Dry
  • 1 Parsley, fresh

• Condiments

  • 1 tbsp Lemon juice, fresh

• Baking & Spices

  • 1 tsp Paprika, smoked
  • 1 tsp Paprika
  • 1 1/2 tsp Salt
  • 1 tsp Turmeric, ground

• Oils & Vinegars

  • 1 Cooking spray

• Nuts & Seeds

  • 2 tsp Cumin

• Dairy

  • 1 cup Yogurt, Plain

• Other

  • 1 1/2 pounds (around 16 chicken wings

Found on marlameridith.com

Ingredients

• 1 1/2 pounds (around 16) chicken wings
• 1 cup plain yogurt
• 1 tablespoon fresh lemon juice
• 1 teaspoon ground turmeric
• 2 teaspoon cumin
• 1 teaspoon of dry ginger
• 1 1/2 teaspoon salt
• 1 teaspoon smoked paprika
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• cooking spray
• chopped fresh parsley (for garnish)

Directions

• In a bowl combine the yogurt, lemon juice and seasonings. Mix well. Place the chicken wings in a zip top plastic bag and add the marinade to it. Press the marinade around the chicken until its well coated. Burp and seal the bag. Refrigerate for overnight or for at least 3 hours.
• Heat oven to 400 degrees fahrenheit with the rack in the middle. Remove the chicken from the bag and place on an oiled cookie sheet. Bake for 45 minutes. Top with chopped parsley and serve immediately.