Chipotle Chile Chicken Wings in a Yogurt Sauce

SPICY YOGURT MARINADE

Yield: 2 Cups

1/4 c Mint, fresh, finely chopped

Ginger root, minced (one-inch cube)

2 Garlic cloves, minced or -pressed

1/2 ts Garam Marsala or curry powder

1/2 c Onion, chopped

1/2 ts Coriander seeds, ground

1/2 ts Cardamom, ground

pinch Cayenne pepper

1/2 ts Kosher salt

1 1/2 c Yogurt, plain

Combine the ingredients in a nonreactive bowl.

Source: "Dry Rubs, Pastes & Marinades for Poultry, Meat, Seafood,

Cheese & Vegetables" by Jim Tarantino, 1992. The Crossing Press,

Freedom, CA 95019.

When I saw this recipe for the very first time, I knew I could improve on it. I knew that because I saw a way to "Mexicanize" it.

It is necessary to make a double batch, as the dipping sauce to be served on the side is the same as that which marinates the chicken wings.

SPICY YOGURT MARINADE

Yield: 2 Cups

1/4 c Mint, fresh, finely chopped

Ginger root, minced (one-inch cube)

2 Garlic cloves, minced or -pressed

1/2 ts *Garam Marsala* or curry -powder

1/2 c Onion, chopped

1/2 ts Coriander seeds, ground

1/2 ts Cardamom, ground

a pinch Cayenne pepper

1/2 ts Kosher salt

1 1/2 c Yogurt, plain

Combine the ingredients in a nonreactive bowl.

Source: "Dry Rubs, Pastes & Marinades for Poultry, Meat, Seafood,

Cheese & Vegetables" by Jim Tarantino, 1992. The Crossing Press,

Freedom, CA 95019.

Substitute double the amount of Cilantro for the mint.

Remove the ginger entirely, along with the cardamom and cayenne

Double the amount of garlic.

Add oregano

Add Chile Chipotle en adobo

Add Extra Virgin Olive Oil to the quantity of marinade the chicken will rest overnight in the 'frig in. Do not add the oil to the side sauce.

Make the marinade thin enough to "grease" the chicken wings. Made the side sauce thick enough to coat the wings when dipped.

========== Below is the mistaken recipe =================

This just shows me how long ago and difficult it was for me to find the correct idea, again.

At long last, I have duplicated a recipe I created and then lost about 15 years ago. I was reading a book on marinades and got inspired to change some ingredients.

Yogurt Dill marinade for Salmon or Trout from Jim Tarantino's "Marinades".

Marinades by Jim Tarantino

This is the recipe I used for what I call Mexican Chicken Wings

Tarantion's recipe first:

for 4 salmon or trout steaks or fillets.

1/4 cup fresh dill, finely chopped
1 cup yogurt (whole milk -- where does he find this?)
2 tbs. horseradish (fresh grated, if it matters)
1 tbs. dijon mustard, with seeds
2 tbs. sherry wine vinegar
1 tsp. black pepper
1/4 tsp. salt
3 tbs. olive oil

In the bowl of a food processor, combine all the ingredients. Once smooth, add the olive oil in a thin stream, while the processor is running.

Bathe the fish in the marinade for 3 to 4 hours.

==================
Tuesday, June 23, 2009
My Mexican Chicken Wing Recipe inspired by El Norteño Restaurant in Albuquerque, New Mexico.

In Mexico chicken wings are alitas de pollo. As that doesn't have much to offer in the way of a catchy title, I'm leaving it at: Mexican Chicken Wings.

This makes enough for 12 wings, 5 wing-thigh combos, or 3 breasts. I don't suggest the breasts. They are too delicate for this work.

1/2 cup cilantro leaves, without the stems, well packed
1 cup yogurt
2 tbs. chile chipotle en adobo
2 tbs. dijon mustard
2 tbs. sherry wine vinegar
1 tsp. black pepper
1/4 tsp. salt
3 tbs. olive oil

In the bowl of a food processor, combine all the ingredients. Once smooth, add the olive oil in a thin stream, while the processor is running.

Bathe the wings in the marinade overnight. Cook on a pre-heated bbq 15 minutes, covered.

The smoke from the drippings infuses the wings with an extraordinary flavor.