Sunday, April 15, 2018

Reshmi Chicken Wings

Reshmi Chicken Wings

These melt-in-the-mouth, fall-off-the-bone chicken wings were marinated overnight in salt & pepper, oil, and Greek yogurt whipped with ginger and garlic pastes. It's a quick and easy dish to serve at lunch or as a starter to a more elaborate Indian meal.
Meijer's Fresh Chicken Wings
They started with a 2 lb. package of chicken wings which were segmented into drummettes and wings. I saved the wing tips for noodle soup later in the week. The wings came out meaty and juicy and were ready to serve in 30 minutes, after being marinated overnight.

The recipe was inspired by one on Facebook which I adapted to my liking. I've added specifics regarding ingredients and oven settings using American weights and measures. 

It's Poila Boishak or the Bengali New Year and these wings were a great starter to our celebration dinner for my husband and me.

2 lbs. chicken wings, segmented
1 (4 oz.) container Greek yogurt
1 Tbsp. ginger paste
2 Tbsp. garlic paste
1 Tbsp. black pepper powder
4 Tbsp. vegetable oil
salt to taste


The night before, 
  1. Wash and segment chicken wings into drummettes and wings.
  2. Toss wings and drummettes with salt, pepper and oil.
  3. Whip yogurt with ginger & garlic pastes and rub into wings.
  4. Marinate chicken wings overnight in the refrigerator.
The next day,
  1. Preheat oven to 400*F. and grease 2 large foil-lined cookie trays.
  2. Lay chicken wings on one of the cookie sheets and spread tops with melted butter or spray with butter-flavoured Pam.
  3. Bake at 400*F for 10 minutes, turn over and bake another 10 minutes.
  4. Transfer chicken wings (reserving juices) to 2nd cookie sheet and broil for 5-10 minutes until golden brown.
  5. Pour reserved juices over chicken wings and serve.

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