Tandoori Chicken Wings

• 1/2 small onion, chopped
• 1 inch piece fresh ginger, peeled and sliced
• 2 -3 garlic cloves, peeled and sliced
• 2 tablespoons lime juice (fresh is best)
• 1 cup plain Greek yogurt (low or full fat)
• 2 teaspoons vegetable oil
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 1/2 teaspoons kosher salt
• 3/4 teaspoon cayenne pepper
• 1/2 teaspoon ground turmeric
• 3 lbs chicken wings

1. Put the onion, ginger, garlic, lime juice, yogurt, vegetable oil, cumin, coriander, salt, cayenne and turmeric in a blender and blend until smooth. Pour the mixture into a resealable plastic bag (or into a bowl) and put in the refrigerator. This can be done the night before. It lets the flavors blend together before the chicken even touches it.
2. About 8 hours or so before cooking, score each chicken wing at least twice each, about 1/4 inch deep, and then add them to the marinade. Close the bag and knead until the wings are evenly coated with the marinade. Refrigerate them for about 8 hours.
3. Preheat the oven to 400 degrees F. Place the wings in one layer on a rack on a rimmed baking sheet. Bake for about 25 to 30 minutes. Make sure to turn them halfway through the cooking time. Bake until the chicken is cooked through and done.

onion, fresh ginger, garlic, lime juice, yogurt, vegetable oil, ground cumin, ground coriander, kosher salt, cayenne pepper, ground turmeric, chicken

Taken from www.food.com/recipe/tandoori-chicken-wings-483046 (may not work)