These Tandoori Chicken Wings will make a great addition to your Game Day table! I mean, we have to have chicken wings for game day, right? I love the traditional too, have a recipe for those, but these are loaded with Indian spices and served with a delicious yogurt sauce!
what are the spices?
I love the Indian spices in this dish. The recipe calls for 2 tablespoons garam masala which is a blend of ground spices used extensively in Indian cuisine. The spices for garam masala are usually toasted to bring out more flavor and aroma, and then ground. The word masala simply means “spices,” and garam means “hot.” However, garam masala doesn’t necessarily constitute a particularly spicy blend. The powdered form is typically gluten-free, vegan, and vegetarian, while you will need to check the label for garam masala paste to see what is included.
I couldn’t find garam masala at my local grocery store so I bought it online from Amazon. Maybe you can find it at your store. I’m rural and I can’t always find spices that aren’t the usual spices. Here’s a link for it: https://amzn.to/37KdHuQ.
I made a delicious yogurt sauce for these chicken wings and you definitely will want to add that to your Game Day spread with these wings!
Here’s another wing recipe on the blog! Make them both! Your guest will love them! Game Day – The Best – Frank’s RedHot Buffalo Wings!https://the2spoons.com/sticky-baked-chicken-wings/.
Here you go! The recipe for these Tandoori Chicken Wings! Enjoy!
Tandoori Chicken Wings
Ingredients
- 3 lbs chicken wings, drumettes and flats separated
- Kosher salt
- 4 medium Fresno chilies, stems removed, coarsely chopped (substitute 1 or 2 jalapenos if you can't find Fresno)
- 1 3 " piece ginger, peeled, finely grated
- 4 garlic cloves
- 2 tbsp garam masala
- 1 tbsp plus 1 1/2 tsp smoked paprika
- 2 1/4 cups cilantro leaves with tender stems, divided
- 3/4 cup plain whole-milk yogurt
- 1/4 cup fresh lemon juice
- vegetable oil
- lemon wedges for serving
Instructions
- Season chicken wings generously with 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.
- Let chicken sit at room temperature 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 alongside.