Ingredients
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1 (4 lb) value pack whole chicken wings
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1/2 cup plain nonfat yogurt
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3/4 cup Patak's ® Butter Chicken Curry Simmer Sauce, divided
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2 tbsp unsalted butter, melted
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2 tbsp chopped cilantro, to garnish
Steps
1
Using a knife or kitchen shears, cut through the center of each chicken wing joint. You should get a drumette, wingette, and wing tip from each wing. (The tips can be frozen and used to make chicken broth.)
2
In a bowl, combine the yogurt and ½ cup simmer sauce. Transfer to a resealable plastic bag. Pat the chicken dry and add to bag. Seal bag and gently toss to coat chicken in sauce. Refrigerate for at least 2 hours or up to 1 day.
3
Set grill to medium. Wipe excess marinade off chicken and season with salt and pepper. Transfer chicken to grill. Cook 20min., until chicken is golden brown on most sides and internal temperature reaches 165°F, turning occasionally.
4
In a large bowl, combine the melted butter and remaining ¼ cup simmer sauce. Transfer chicken to bowl and toss to coat. Garnish with the cilantro, if desired.
Tips
If desired, make a cooling dipping sauce for the wings with ¼ cup yogurt and 2 tbsp chopped cilantro.
