Tandoori Chicken Wings
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.
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.