Grilled Tandoori Chicken Wings With Coriander Yogurt

Ingredients:
- 1 1/2 pounds chicken wings, separated into wingette and drumette sections (a.k.a. "party wings")
- 2 cups plain whole milk yogurt (not Greek)
- 2 heaping tablespoons tandoori spice powder, plus a drop or two of red food coloring if desired
- 2-3 thick slices fresh ginger root (no need to peel)
- 1 large clove garlic, smashed
- kosher salt
- 1 1/2 cups plain whole milk yogurt
- 1 tablespoon prepared coriander chutney
- 3/4 teaspoon ground cumin
- kosher salt, to taste
- 1/2 Serrano pepper, seeded and finely chopped
- chopped cilantro
- lime wedges

Directions:
- Combine yogurt, tandoori spice, ginger and garlic in a large zip-top freezer bag and season to taste with kosher salt.
- Add in chicken wings, seal the bag and squish around with your hands to coat the wings in the marinade.
- Refrigerate overnight, resquishing the bag once halfway through.