Bombay Street Food-Style Tandoori Wings

Allergens

None

Ingredients

• 4 lbs chicken wings, drumettes and flats separated
• 1 cup plain yogurt
• 2 tbsp grated fresh ginger
• 2 cloves garlic, minced
• 2 tsp ground coriander
• 1 tsp cayenne pepper (optional)
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp ground turmeric
• 1 tbsp garam masala
• 1 tbsp lemon juice
• Salt and black pepper, to taste
• Fresh cilantro leaves, for garnish

Instructions

1. In a large bowl, combine the yogurt, grated ginger, minced garlic, ground coriander, cayenne pepper (if using), smoked paprika, ground cumin, turmeric, and garam masala. Mix well to create the tandoori marinade.
2. Season the chicken wings with salt and black pepper, then add them to the bowl with the marinade, making sure they are fully coated. Cover and refrigerate for at least 4 hours or overnight for best results.
3. Preheat your outdoor grill or grill pan to medium high heat. Remove the wings from the marinade, allowing any excess to drip off.
4. Grill the wings over direct heat for 10 12 minutes per side or until they are cooked through and show a deep golden brown color with slightly charred edges.
5. Transfer the grilled wings to a platter and sprinkle them generously with lemon juice. Garnish with fresh cilantro leaves before serving.

Chef’s Insight

The key to perfect Tandoori Wings lies in marinating them for an adequate amount of time and achieving a smoky char on the grill.

Notes

Make sure to marinate the wings for at least 4 hours or overnight for best results. You can also adjust the heat level by adding more or less cayenne pepper, according to your preference.