Delicious Oven-Baked Tandoori Chicken Wings
By: Sheri Wetherell
Published: January 22, 2018

The moment I cracked the spine of Palate Passport I began to salivate. Like the author, I have a passion for global cuisine and have spent most my life traveling the world in search of new dishes and flavors. Neha Khular's new cookbook Palate Passport takes you on a culinary globetrotting adventure with sumptuous recipes spanning from South Africa and England to Croatia and New Zealand. And plenty more in between! You'll love the delicious journey Khular takes you on page after mouthwatering page - all without having to board an airplane. Enjoy dishes like savory Vietnamese crepes stuffed with shrimp, pork belly, and mushrooms (Banh Xeo), pork and spice-filled Cuban Egg Rolls, creamy mushroom and thyme-studded French Eggs en Cocotte, and Kashmiri Paella. Her beautiful cookbook is a vertiable United Nations of flavor! Below is a recipe for Tandoori Chicken Wings courtesy of the author. These finger-licking good wings are oven-baked and served with a minty cucumber yogurt sauce perfect for dipping. Be sure to get her delicious Three Cheese Swiss Rösti recipe here!
 Tandoori Chicken Wings
Courtesy of Neha Khular, author of Palate Passport
	1/4 cup plain yogurt
	2 teaspoons garam masala*
	1 tablespoon dried fenugreek leaves*
	1/2-inch knob of ginger, chopped
	3 garlic cloves, chopped
	1/2 teaspoon turmeric
	1/2 teaspoon red chili powder
	2 tablespoons cilantro, chopped
	1 beet, boiled and grated
	1 pound chicken wings
	1 tablespoon olive oil
	Salt to taste
	*These can be found in Asian markets
	Preheat oven to 400 degrees.
	in a medium bowl, combine all of the ingredients except the chicken.
	Taste the marinade and adjust seasoning as desired. I tend to add more salt after I taste it.
	Toss in the chicken. Make sure the yogurt marinade evenly coats each wing. Marinate the chicken for at least 2 hours in the refrigerator, overnight will yield best results.
	Stack a wire rack on a baking pan. This will give you crispy wings because the fat from the wings will drain away.
	Arrange the chicken wings on the wire rack and cook in the oven for about 40-45 minutes.
	Serve with a cool mixture of yogurt, mint, salt, and cucumber!
About the author:
	Neha Khullar the founder of Food Moodz, LLC, which is an online platform for foodies to share articles on the best eats, chef profiles, recipes, and food trends. Khullar is also the founder of Global Foodie Citizens which is a community of foodies located all around the world! The vision for GFC is to offer an invite-only group of foodies who can connect to meet at exclusive restaurants and food experiences around the world.
	Prior to becoming a cookbook author, Khullar worked on the corporate side of New York City. Fueled by her passion for food and cooking, she set out on a journey to explore culinary traditions around the world. She has broken bread in dozens of countries, spending time with master chefs, street stall cooks, grandmothers, and food lovers all around the world. They have taught her about their favorite local foods and shared the history and stories behind them. Palate Passport is her personal culinary masterpiece created to share this journey with others.
	Khullar is passionate about showing everyone that cooking is fun, it doesn’t have to be intimidating, and if made with love, even an imperfect dish will taste beautiful!
	Palate Passport is available on Amazon.
	Find Neha Khullar on Instagram, Facebook, and at http://www.palatepassport.net/