| Yogurt Curried Chicken Wings
1 teaspoon of peanut oil
2 tablespoons of mild or hot curry powder
2 teaspoons of ground cumin
1 teaspoon of ground red pepper
2 teaspoons of dried oregano leaves
1 teaspoon of ground coriander seed
1 teaspoon of ground cardamom
1 teaspoon of ground ginger
1 teaspoon of salt
1/2 teaspoon of black pepper
3/4 cup of plain nonfat yogurt
1 teaspoon of honey
2 1/4 pounds of chicken-wings |
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In a small skillet, heat oil; add curry powder, cumin, oregano, coriander, cardamom, ginger, salt, black pepper and ground red pepper. Cook over low heat, stirring constantly, 15 minutes. Transfer seasoning mixture to small bowl; with wire whisk, stir in yogurt and honey. Spoon yogurt mixture into gallon size re-sealable plastic bag; add chicken. Seal bag, squeezing out air; turn to coat chicken. Refrigerate at least 6 hours or overnight, turning bag occasionally. Preheat oven to 450ºF. Line large baking sheet with foil; spray with non-stick cooking spray. With tongs, arrange chicken in a single layer on prepared baking sheet. Spoon any remaining sauce evenly over chicken. Bake 15-20 minutes, until chicken is cooked through and golden brown. |
