Tikka Masala Wings with Yogurt-Scallion Dip

Recipe by: Roche Bros

Servings

Prep time

20 minutes

Cook time

25 minutes

Calories

381 kcal

Directions

With kitchen scissors, cut off wing tips; discard. With sharp knife, split wings at the joint into the middle section and drumette. In large bowl, toss wings and 1/2 cup curry sauce; cover with plastic wrap and refrigerate at least 2 hours or up to 1 day.
In small bowl, stir yogurt, cucumber, onion, scallions, 1/2 teaspoon salt, coriander and cumin; cover and refrigerate until ready to serve. Makes about 1 3/4 cups.
Preheat oven to 500°. Line rimmed baking pan with aluminum foil; place wire rack in pan (or use broiler pan).
Pat wings dry with paper towels; arrange in single layer on wire rack. Sprinkle wings with remaining 1/2 teaspoon salt and pepper; spray with cooking spray. Bake wings 25 minutes or until lightly charred and internal temperature reaches 165°, turning once. In medium bowl, toss hot wings and remaining 1 cup curry sauce. Serve wings with Yogurt-Scallion Dip.