Grilled Indian-Style Chicken Wings with Carrot-Cumin Yogurt Sauce

1. 1

   In a sieve set over a bowl drain yogurt, covered and chilled, 2 hours.

2. 2

   In a dry small heavy skillet toast cumin seeds over moderate heat, shaking skillet frequently, until a shade darker, 2 to 3 minutes.

3. 3

   Cool cumin seeds and with a mortar and pestle or in an electric coffee/spice grinder coarsely grind.

4. 4

   Finely grate carrots into a bowl and stir in yogurt, cumin, mint, and salt and pepper to taste.

5. 5

   Sauce may be made 8 hours ahead and chilled.

6. 6

   Cut off wing tips, reserving for another use, and halve wings at joint.

7. 7

   In a bowl dissolve salt in water.

8. 8

   Marinate wings in brine, covered and chilled, stirring occasionally, at least 2 hours and up to 24.

9. 9

   Prepare grill.

10. 10

    In a colander drain wings and rinse well.

11. 11

    Pat wings dry and in a bowl rub garam masala and oil onto wings.

12. 12

    Grill wings on an oiled rack set 5 to 6 inches over glowing coals until cooked through and golden brown, 8 to 10 minutes on each side.

13. 13

    Serve wings with sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.