by Chef Matthew Krenz

There are a number of things I can always remember being on the table for Memorial Day: Burgers, hot dogs and a plethora of toppings, possibly a few types of chips lying around to go as a side and lemonade or sweet tea to wash it all down. Memorial Day was always a day near family, and we tried not to forget the sacrifices, the ultimate sacrifice, that so many have given so that we may be together and remember them. This chicken wing dish is an easy crowd pleaser that can be adjusted to be spicier or more mild. This version packs a bit of a punch with the ginger and chili powder. Cheers! 

Kashmiri Chili Chicken Wings 

Serves 4-6 

3 tbsp. kashmiri chili powder
2 tbsp. ginger purée
2 tbsp. garlic purée
2 tsp. black cumin powder
1½ tsp. coriander powder 
1 ½ tsp. cardamom powder
Salt, to taste
Pepper, to taste
3-4 tbsp. Greek yogurt
2 lbs. chicken wings
Mint, chive, green onion, or cilantro, minced (optional, to garnish)

1. In a mixing bowl, mix all spices, salt, pepper, and the purées together until well combined. 
2. Add in the yogurt and mix until homogeneous. 
3. Fold in the wings and massage the marinade into each wing until they are evenly coated. Allow to sit overnight or for at least 3-4 hours. 
4. Preheat oven to 425°F and place a roasting rack on a pan. Arrange wings on top of the roasting rack and allow them to come to room temperature.
5. Bake wings for 15 minutes, then reduce heat to 350°F and cook another 5-10 minutes or until the chicken reaches 203°F internal temperature. 
6. Remove from oven and allow to rest for 5 minutes. 
7. Serve immediately with your favorite sauces. We tried tahini, feta dip, tatziki, zhoug, and cilantro chutney — all added different elements to the party. These have a huge flavor as is, so feel free to experiment and enjoy!