Grilled Chicken Wings With Tandoori Flavorings

Yum! I made these for my family last night on a warm evening and they were enjoyed by all--and my family isn't too wild about Indian-inpired dishes (they're crazy, I know)! I found this in USA Weekend. Enjoy!

• Ready In: 55 mins
• Serves: 8

Ingredients

• 1⁄4 cup  vegetable oil or 1⁄4 cup canola oil
• 3  tablespoons ground cumin
• 1  tablespoon curry powder
• 2  teaspoons garlic powder
• 2  teaspoons salt
• 1  teaspoon ground ginger
• 1⁄2 teaspoon cayenne pepper
• 1⁄3 cup red wine vinegar
• 1  cup plain yogurt
• 4  lbs chicken wings, tips removed and wings split at the joint (about 16 whole wings)

Directions

1. Heat oil in an 8-inch skillet over low heat. Mix cumin, curry, garlic, salt, ginger and cayenne in a medium bowl.
2. Add spices to the oil and heat until they start to sizzle and darken slightly in color, 20 to 30 seconds.
3. Return spices to bowl; whisk in vinegar, then yogurt.
4. Add wings; toss to coat. Let stand 10 minutes, or transfer to a zipper-lock bag and marinate up to 24 hours.
5. If using a gas grill, turn all burners on high for 10 minutes. Clean grate with a wire brush, then use tongs to swipe grate with an oil-soaked rag.
6. Place wings on rack; cover and cook until grill marks form on one side, about 5 minutes. Turn and cook until grill-marked on other side, about5 minutes longer. Turn burners to low and grill until chicken is cooked through, 5 to 10 minutes longer.
7. Serve warm or at room temperature.
8. If using a charcoal grill, build coals on one half of the grill floor.
9. When the coals are hot and ashy, grill wings as instructed above, then move to the cool side of the grill for an additional 5 minutes of cooking, if necessary.