Ingredients
2 cups plain Greek yogurt
1/4 cup tomato paste
2 teaspoons garam masala
1/4 teaspoon ground cinnamon
1 teaspoon turmeric
1/2 teaspoon cayenne pepper
2 teaspoons grated peeled fresh ginger (from a 1-inch piece)
2 teaspoons safflower oil, plus more for baking sheet
1 teaspoon coarse salt
8 chicken wings
1/2 cup mango chutney
1/2 tart green apple, such as Granny Smith, grated
Preparation
Combine 1 cup yogurt, tomato paste, spices, ginger, oil, and salt in a large bowl. Slit each chicken wing on the underside above and below the joints and add to yogurt mixture. Marinate at least 30 minutes and, refrigerated, up to 8 hours; if refrigerated, bring to room temperature before cooking.
Heat broiler with rack 8 inches from heating element. Rub oil on a rimmed baking sheet and add chicken wings in a single layer, with undersides facing up. Broil until golden and cooked through, 16 to 18 minutes total, flipping once halfway through. Remove from oven and brush with chutney. Stir apple into remaining cup yogurt and serve alongside wings, for dipping.
Marinate in soy sauce, mirin, and chili sauce. Serve the wings with a mirin-thinned mustard dipping sauce.
