CHICOPEE, Mass. (Mass Appeal) – Spice up your wings this summer with the flavors of India. Blogger Dan Whalen from showed us how to make tandoori chicken wings with grilled garlic naan and cucumber mint raita.Tandoori Chicken WingsIngredients:

3 pounds chicken wings

1 cup yogurt

1 lemon (juice)

5 cloves garlic (grated)

1 tablespoon yellow mustard

1 tablespoon grated ginger

1 tablespoon cumin

1 tablespoon paprika

1/2 tablespoon coriander

2 teaspoons salt

1 teaspoon cayenne

1 teaspoon turmericDirections:

Mix all the ingredients in a bowl. Mix in the chicken wings. Allow to marinade for approx 5 hours. Grill until done on the inside and crispy on the outside.Grilled Garlic NaanIngredients:

1 packet active dry yeast

1 cup warm water

4 tablespoons yogurt

1 tablespoon honey

3.5 cups flour

1 teaspoon salt

3-5 cloves garlic

melted butterDirections:

Dissolve the yeast into the warm water. Let sit 10 minutes. When frothy add everything else.

Mix and move to a floured surface and kneed for 7 to 8 minutes. Add flour if needed.

Form a ball and coat with ghee and let sit in a ghee’d bowl for an hour until doubled in size.

Kneed in minced garlic and form 6 smaller balls.

Coat in butter and let sit for half hour. Roll them out into flat disks and cover in butter yet again.

Slap onto a preheated cast iron skillet or grill that is 500 degrees. Flip after 1 minute or when bubbles are formed.

Brush on some more butter for the last time.Cucumber Mint RaitaIngredients:

1 cup strained yogurt

1/2 cup minced cucumber

1/4 cup chopped mint

1/2 clove garlic (grated)

juice of 1 lemon

pinch salt.Directions:

Mix all the ingredients and allow to sit for an hour before serving if not longer.