Please connect to Internet to continue
Preparation Time : 20
Cook Time : 20
Total Time : 40
chicken wings, separated into wingette and drumette sections 600 gms
plain whole milk yogurt (not Greek) 2 cups
tablespoons tandoori spice powder, plus a drop or two of red food coloring if desired 2 tbsp
fresh ginger root (no need to peel) 2 nos
clove garlic, smashed 1 nos
kosher salt 1 tsp
plain whole milk yogurt 1 1/2 cups
prepared coriander chutney 1 tbsp
ground cumin 3/4 tsp
kosher salt, to taste 1 tsp
Serrano pepper, seeded and finely chopped 1/2 tsp
cilantro 1 nos
lime wedges 3 nos
Combine yogurt, tandoori spice, ginger and garlic in a large zip-top freezer bag and season to taste with koshr salt.
Add in chicken wings, seal the bag and squish around with your hands to coat the wings in the marinade.
Refrigerate overnight, resquishing the bag once halfway through.
Combine yogurt, chutney, cumin and chili pepper in a small bowl and add salt to taste. Cover and refrigerate until ready to use.
Heat a charcoal grill until the coals are glowing orange.
Arrange the wings on the grill, cover and cook without touching for 12 minutes. Seriously, don't touch, or the delicious skin will come right off.
Remove the cover, turn wings, replace cover and grill for another 12 minutes.
Remove cover, flip wings again and cook uncovered for five more minutes. If they're beginning to scorch, move them away from the center of the grill.
Transfer wings to a plate, let rest for about five minutes, then sprinkle with chopped cilantro. Serve with dipping sauce and lime wedges.
Please Login to comment