This recipe was part of the Tailgating Recipe Touchdown Challenge which ended Sep 13, 2011 12:00 PM. See winners »

• 16 whole chicken wings, split at joints and wing tips discarded
• 4 cups plain yogurt
• 2 teaspoons ground cinnamon
• 4 teaspoons garam masala
• 2 teaspoons ground coriander
• 1 teaspoon ground cloves
• 2 teaspoons ground turmeric
• 2 tablespoons chopped fresh ginger
• 4 cloves garlic, chopped
• 4 tablespoons vegetable oil
• 2 cups chopped ripe mango (for Mint-Mango Chutney)
• Juice of 1 large lime (for Mint-Mango Chutney)
• 1⁄ 2 teaspoon grated fresh ginger (for Mint-Mango Chutney)
• 1 teaspoon grated garlic (for Mint-Mango Chutney)
• 2 tablespoons finely chopped yellow or red onion (for Mint-Mango Chutney)
• 2 teaspoons chopped fresh mint leaves (for Mint-Mango Chutney)
• 1⁄ 2 teaspoon sugar (for Mint-Mango Chutney)

1. Place the wings in 2 large zipper-top plastic bags. In a large bowl, stir together the
   yogurt, cinnamon, garam masala, coriander, cloves, turmeric, ginger, garlic, and vegetable oil, and pour half of the marinade into each bag. Seal the bags and shake gently to coat. Refrigerate for about 2 hours.
2. Prepare a medium fire in a charcoal grill or preheat a gas grill.
3. Remove the wings from the marinade (discard the marinade) and shake off any excess. Grill the wings, turning once halfway through, for about 30 minutes. Serve with Mint-Mango Chutney for dipping:
4. To make Mint-Mango Chutney, Stir all of the ingredients (mango, lime juice, grated fresh ginger, grated garlic, chopped onion, chopped fresh mint leaves, sugar) together in a medium-size bowl, cover, and chill for 2 to 3 hours to allow the flavors to blend. When ready to serve, stir well, mashing gently.