1 lb. chicken wings
½ tsp. salt
½ tsp. ground black pepper
1 tsp. cayenne powder
1 garlic clove, crushed, or ½ tsp. garlic powder
½ tsp. ground cumin
½ tsp. ground coriander
2 tsp. tamari or soy sauce
¼ c. plain yogurt
Peri-Peri Dipping Sauce Ingredients:
2 T. vegetable oil
1 red onion, finely diced
4 red peppers, seeds removed and sliced
2 cloves garlic, crushed
2 green chilies, sliced in half (remove seeds for a less spicy sauce)
4-5 fresh curry leaves
2 T. red wine vinegar
Wash wings thoroughly and air-dry on a sheet tray in the refrigerator covered in plastic, or pat dry with paper towel. Season wings with salt, pepper, cayenne, garlic, cumin, coriander, and tamari or soy sauce. Add yogurt and mix well with spices. Refrigerate for about 3 hours or overnight to enhance the flavor. Bake in a 400° oven for 25 to 30 minutes or until wings are crispy and fully cooked.
To make the dipping sauce, heat vegetable oil in a cast iron skillet, then add red onion, red peppers, garlic, chilies and curry leaves. Add red wine vinegar and allow to reduce. Cool the mixture, then puree in a blender. Season with salt and freshly squeezed lemon juice to taste.
Tip: If desired, add some Peri-Peri sauce to the wing marinade before baking.