Indian Hot Wings with Mint Dipping Sauce

60ml (1/4 cup) minced fresh coriander
2 tablespoons curry paste
2 tablespoons fresh lemon juice
1 tablespoon vegetable oil
1 1/2 teaspoons ground ginger
3/4 teaspoon turmeric
3/4 teaspoon ground coriander
1/4 teaspoon salt
1kg (2 lbs.) chicken wing drumettes and winglets

Mint Dipping Sauce:
75ml (1/3 cup) Balkan-style plain yogurt
60ml (1/4 cup) minced fresh mint
2 teaspoons fresh lemon juice
1 tablespoon minced seeded jalapeño pepper
1/4 teaspoon ground cumin
1/4 teaspoon black pepper
pinch granulated sugar
pinch salt

In a large bowl combine the marinade and add wings, tossing to coat. Marinate in the fridge for at least 2 hours or up to 1 day.

For the mint dipping sauce, mix ingredients in a bowl and refrigerate until ready to use.

Grill wings, covered, on a greased grill or in a greased grill basket over medium heat, turning occasionally, until crisp and no longer pink at joints, 15 to 25 minutes. Serve with mint dipping sauce.