Tandoori-Style Chicken Wings Fondue
Both yogurt and sour cream take the edge off a hot tandoori spice mix. If using the lemon, cut into wedges and serve with the dipping sauces. Serve with rice.
Serves: 8Hands-on: 15 minutesTotal: 30 minutesDifficulty: Easy
- 2 lbs. chicken wings
- 2 Tbsp. ground coriander
- 2 Tbsp. ground cumin
- 2 Tbsp. ground cayenne pepper
- 2 tsp. ground ginger
- 1 tsp. sugar
- 1 Tbsp. ground turmeric
- 1⁄4 tsp. garlic powder
- 1 cup sour cream
- 2 cups cooked rice
- 1⁄4 cup chopped cilantro
- 5 cups vegetable oil
- 2 sliced red chilies
- 1 lime, cut in wedges
- Rinse the chicken wings and pat dry. Cut through the wings at the joint.
- Combine coriander, cumin, cayenne pepper, ginger, sugar, and garlic powder in a small bowl. Rub the spice mixture into the chicken.
- Toss the rice with the cilantro and cover to keep warm.
- Add the oil to the fondue pot, making sure it is not more than half full. Heat the pot on a stove element over medium-high heat.
- When the oil is hot, move the fondue pot to the table and set up the burner. Use dipping forks or metal skewers to skewer the chicken wings. Cook in the hot oil until the wings are browned and cooked through. Drain on paper towels. Serve over rice with chilies and lime wedges.