Rodney's hot wings

By Rodney Bowers
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The spiciest chicken wings out there! Perfect for game time.



  • 900 grams wings
  • 1 tablespoon ground ginger
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1 tablespoon paprika
  • 1 tablespoon turmeric
  • 1 tablespoon salt
  • 2 teaspoons cayenne pepper
  • 2 tablespoons olive oil

For the mint and cilantro chutney:

  • 1 cup mint leaves
  • 3/4 cup cilantro
  • 1 centimeter piece fresh ginger
  • 1/2 clove garlic
  • 2 tablespoons honey
  • 1 lime zested and juiced
  • 1 tablespoon canola oil
  • 1 serrano pepper
  • 1 tablespoon water
  • Salt to taste

For the lime honey yogurt dip:

  • 1/2 cup full fat yogurt
  • 2 tablespoons honey
  • 1 teaspoons ground cumin
  • Juice of one lime
  • Fresh sliced jalapeño and cilantro to garnish


  1. In a large bowl mix together the tandoori spice blend. Pat the wings really dry and toss in the bowl with the olive oil. Toss with the spices until every wing is covered. Cover bowl and place in refrigerator at least 20 minutes.
  2. Preheat an oven to 350F grill to high. Bake wings for 25 minutes, flipping midway to cook evenly.
  3. While wings are baking, add all the ingredients for the chutney to a blender and purée until smooth. Add a bit more water if needed. Season with salt to taste.
  4. Add all the ingredients for the dip into a small bowl and stir together with a spoon.


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