Since July 4th is right around the corner and I want to enjoy every minute of this day with my family, and not waste a lot of time cooking. For your Fourth of July family meal try making Tandoori Wings with Onion Chutney Dip.
My family loves chicken wings. We like them prepared in different styles. My daughter prefers a dry rub while my son and husband love them drenched in hot sauce. For this holiday I am giving my chicken wing recipe an international flavor by marinating my wings in spiced yogurt and baking them. To top them off, I am using my Hot Onion Chutney to make a tasty dip.
To make the wings, I prepare a marinade of yogurt, ginger, garlic, green chile, and several spices. I let the wings marinate for several hours and then bake them in the oven. They are really easy to make. The list of ingredients is long buy should not be intimidating. Before I start to make the marinade, I combine all of the powdered spices together in a small bowl.
The Hot Onion Chutney Dip is flavorful and not hot. It is easy to make if the chutney is already prepared. I try to keep it on hand, either fresh or frozen.
A few years ago, I modified my husband’s secret family recipe for Hot Onion Chutney to make it easier to prepare in a western kitchen. In the original version of the recipe, the onions and red chiles were skewered then roasted until caramelized over a flame. My version simply cooks them in a pot with some oil until caramelized. Whichever recipe you use, Hot Onion Chutney is a very versatile condiment. Whip a heaping tablespoon into eggs before they are cooked, or as a spread for sandwiches or Quesadillas.
These Tandoori Wings are delicious and will disappear quickly. They did in my house. I have learned to double the recipe, so everyone gets as many as they wish. Happy early July 4th!