Curry-yogurt chicken wings from EAT at The New York Times by Mark Bittman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Astrid5555 on June 05, 2015

    These are incrdibly delicious! Love MB's method of first grilling the chicken wings without the marinade until they are cooked through, and then tossing them in the sauce and returning them to the grill just until they are nicely browned. No danger of charring the wings that way.

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