Tandoori Chicken Wings:

1) In a ziplock bag mix tandoori marinade: yogurt, lemon juice, allspice, pepper, cayenne, cinnamon, cumin, ginger, salt, smoked paprika, garlic & Thai chili paste. combine until well mixed and the colour is consistent. Add chicken, seal the top, and massage marinade into the chicken. Open a corner of the bag and press to remove all air from the bag. Marinade in the fridge overnight, turning once or twice.

2) Pre-heat oven to 400°F (205°C).  Spray the cooling rack well with non-stick spray and place over a baking sheet.  Remove chicken from marinade and place on the rack, well-spaced so they don’t touch.  Pour out the remaining marinade and touch up any spot where the wings have no marinade with a brush or your fingers.

3) Roast chicken wings for 15 to 20 minutes, turning at about the 10-minute mark until cooked through (more depending on the size of your wings) to an internal temperature of 165°F (75°C).  Turn off your oven and let stand for 5 minutes, this will help dry the outside of the wing and keep the marinade intact.  Remove from oven and serve with accompanying dip.

Smokey Riata:

Season cucumber with salt in a small bowl, let stand for 10 minutes at room temperature. Squeeze cucumber by hand, removing as much liquid as possible, drain liquid from the bowl. Add yogurt, spices, and mint to seasoned cucumber, taste, then season to taste with salt & pepper. Chill raita, covered, until ready to serve.  This stands ready for days and only gets more intense in flavour.