Tandoori Chicken Wings - cooking recipe

Ingredients

1/2 small onion, chopped
1 inch piece fresh ginger, peeled and sliced
2 -3 garlic cloves, peeled and sliced
2 tablespoons lime juice (fresh is best)
1 cup plain Greek yogurt (low or full fat)
2 teaspoons vegetable oil
1 tablespoon ground cumin
1 tablespoon ground coriander
1 1/2 teaspoons kosher salt
3/4 teaspoon cayenne pepper
1/2 teaspoon ground turmeric
3 lbs chicken wings

Preparation

Put the onion, ginger, garlic, lime juice, yogurt, vegetable oil, cumin, coriander, salt, cayenne and turmeric in a blender and blend until smooth. Pour the mixture into a resealable plastic bag (or into a bowl) and put in the refrigerator. This can be done the night before. It lets the flavors blend together before the chicken even touches it.
About 8 hours or so before cooking, score each chicken wing at least twice each, about 1/4 inch deep, and then add them to the marinade. Close the bag and knead until the wings are evenly coated with the marinade. Refrigerate them for about 8 hours.
Preheat the oven to 400 degrees F. Place the wings in one layer on a rack on a rimmed baking sheet. Bake for about 25 to 30 minutes. Make sure to turn them halfway through the cooking time. Bake until the chicken is cooked through and done.