Grilled Tandoori Chicken Wings With Coriander Yogurt

• 1 1/2 pounds chicken wings, separated into wingette and drumette sections (a.k.a. "party wings")
• 2 cups plain whole milk yogurt (not Greek)
• 2 heaping tablespoons tandoori spice powder, plus a drop or two of red food coloring if desired
• 2-3 thick slices fresh ginger root (no need to peel)
• 1 large clove garlic, smashed
• kosher salt
• 1 1/2 cups plain whole milk yogurt
• 1 tablespoon prepared coriander chutney
• 3/4 teaspoon ground cumin
• kosher salt, to taste
• 1/2 Serrano pepper, seeded and finely chopped
• chopped cilantro
• lime wedges

1. Combine yogurt, tandoori spice, ginger and garlic in a large zip-top freezer bag and season to taste with kosher salt.
2. Add in chicken wings, seal the bag and squish around with your hands to coat the wings in the marinade.
3. Refrigerate overnight, resquishing the bag once halfway through.

chicken, milk yogurt, tandoori spice powder, ginger root, clove garlic, kosher salt, milk yogurt, chutney, ground cumin, kosher salt, serrano pepper, cilantro, lime wedges

Taken from www.foodrepublic.com/recipes/grilled-tandoori-chicken-wings-with-coriander-yogurt/ (may not work)