Grilled Indian-Style Chicken Wings with Carrot-Cumin Yogurt Sauce

• 2 cups plain yogurt
• 2 teaspoons cumin seeds
• 2 carrots
• 1/4 cup finely chopped fresh mint leaves
• 3 pounds chicken wings (12 to 14)
• 1 cup coarse salt
• 2 cups water
• 1 1/2 tablespoons garam masala (Indian spice mix) such as Frontier brand
• 1 tablespoon vegetable oil

1. In a sieve set over a bowl drain yogurt, covered and chilled, 2 hours.
2. In a dry small heavy skillet toast cumin seeds over moderate heat, shaking skillet frequently, until a shade darker, 2 to 3 minutes.
3. Cool cumin seeds and with a mortar and pestle or in an electric coffee/spice grinder coarsely grind.
4. Finely grate carrots into a bowl and stir in yogurt, cumin, mint, and salt and pepper to taste.
5. Sauce may be made 8 hours ahead and chilled.
6. Cut off wing tips, reserving for another use, and halve wings at joint.
7. In a bowl dissolve salt in water.
8. Marinate wings in brine, covered and chilled, stirring occasionally, at least 2 hours and up to 24.
9. Prepare grill.
10. In a colander drain wings and rinse well.
11. Pat wings dry and in a bowl rub garam masala and oil onto wings.
12. Grill wings on an oiled rack set 5 to 6 inches over glowing coals until cooked through and golden brown, 8 to 10 minutes on each side.
13. Serve wings with sauce.

plain yogurt, cumin seeds, carrots, mint leaves, chicken, coarse salt, water, garam masala, vegetable oil

Taken from www.epicurious.com/recipes/food/views/grilled-indian-style-chicken-wings-with-carrot-cumin-yogurt-sauce-101931 (may not work)