Anne Burrell’s Indian-Inspired Grilled Chicken Wings with Spiced Yogurt Sauce are displayed, as seen on Worst Cooks in America, Season 25.
Recipe courtesy of Anne Burrell

Grilled Chicken Wings with Yogurt Dipping Sauce

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  • Level: Easy
  • Total: 35 min
  • Active: 35 min
  • Yield: 1 serving
Who doesn’t LOVE a chicken wing?! This recipe is great for wings at home without all the mess of deep frying. Blanch the chicken wings in salted boiling water first to cook the wings all the way through and to render the fat out of the skin. This prevents the flabby fatty chicken skin feel in your mouth. AND the blanch can TOTALLY be done a day ahead! Then crisp up the wings on the grill and brush with sauce. Perfectly cooked, grilled and saved. EVERY TIME!!!



Grilling Sauce:

Dipping Sauce:


  1. For the wings: Preheat the oven to 250 degrees F.
  2. Blanch the wings in salted boiling water for 8 minutes, and then into the oven for 4 minutes. Remove the wings to a wire rack set into sheet pan with paper towels and pat dry with paper towels.
  3. For the grilling sauce: Add canola oil to coat a pan over medium heat and sweat the ginger and garlic with a pinch of salt. Add the ketchup, maple syrup, sambal, water and cumin and cook down for a few minutes. Finish with the lime zest and juice.
  4. Add the wings to a grill pan over medium heat and brush with the grilling sauce. Cook on both sides until lightly charred all over, 3 to 5 minutes per side.
  5. For the dipping sauce: Mix the yogurt, cilantro, garam masala, ginger, lime zest and juice, garlic and some salt in a bowl.
  6. Serve the wings with the dipping sauce on the side.