CTV Recipes
Search Recipes
Tikka chicken wings with curried yogurt ranch dip
Switch up your chicken wing game with tikka spics like cumin, turmeric, paprika, and chilli flakes and served with a creamy and tangy homemade yogurt ranch dip.
YIELDS
6
Ingredients
Chicken Wings
- 2 lb chicken wings, bone in
- 1 cup yogurt
- 1 tablespoon cumin
- 1/4 teaspoon turmeric
- 1/2 teaspoon smoked paprika
- 1 teaspoon chilli flakes
- 1/2 teaspoon sugar
- 1 tablespoon garlic
- 1 tablespoon ginger
- 2 tablespoons lime juice
- 2 tablespoons water
Curried Yogurt Ranch
- 1/3 cup yogurt
- 1/3 cup sour cream
- 1/2 teaspoon dill
- 1 teaspoon garlic
- 1/2 teaspoon cumin
- 1/4 teaspoon chilli flakes
- 1/4 teaspoon red wine vinegar
- 1 tablespoon lime juice
Directions
Chicken Wings
- Place the raw chicken wings in a non-reactive container with a lid that will fit in the fridge.
- In a bowl, combine yogurt, cumin, turmeric, smoked paprika, chilli flakes, sugar, garlic, and ginger. Mix well.
- Remove half a cup and place it in a separate container for later use. Pour the remainder of the sauce over the chicken wings and mix well to ensure that the chicken is well coated. Cover and place in the refrigerator for a minimum of four hours up to overnight.
Curried Yogurt Ranch
- Prepare the curried ranch by combining yogurt, sour cream, dill, garlic, cumin, chilli flakes, red wine vinegar, and lime juice in a bowl and mixing well.
- Keep in the refrigerator until ready to serve.
Cook and Serve
- Preheat the grill to medium-high heat (400° F).
- Remove the chicken wings from the marinade and place onto the grill. Turn often and watch for flare-ups. Cook for 20 to 25 minutes until the internal temperature of the wings is 165° F and have a good amount of char. Then baste with leftover wing sauce by adding melted butter. Then spread on the wings until fully glazed.
- Serve with curried yogurt ranch dip. Enjoy!
