Tandoori Chicken Wings
Thursday, February 11, 2021
These spicy, tangy wings can be made from just 2 hours in the marinade, but allowing for the full 8 hours magic will happen. Trust us. The yogurt tenderizes the chicken as it sits, so the further in advance you make this recipe, the better!
Ingredients
3 lbs. chicken wings, drumettes and flats separated
Kosher salt
4 medium Fresno chiles, stems removed, coarsely chopped
1 3" piece ginger, peeled and finely grated
4 garlic cloves
Instructions
Season chicken wings generously with Kosher salt and place in a one-gallon resealable plastic bag.
Pulse chiles, ginger, garlic, garam masala, paprika, and 2 cups cilantro in a food processor until finely chopped.
Add yogurt and lemon juice and pulse, scraping down sides as necessary, until smooth and well combined.
Pour marinade into bag with chicken. Seal bag and turn to evenly coat chicken with marinade. Chill at least 2 hours and up to 8.
Reove chicken from refrigerator and allow to sit at room temperature for 1 hour before grilling.
Prepare a grill for medium heat; oil grate.
Remove chicken from marinade, letting excess drip back into bag, and grill, turning every 3–4 minutes, until charred in spots and cooked through, 10–12 minutes total.
Transfer to a platter and let rest 5 minutes. Chop remaining ¼ cup cilantro and sprinkle over wings. Serve with lemon wedges.
Tags
Main
