Close Button

Grilled Tandoori Chicken Wings With Yogurtt

Grilled Tandoori Chicken Wings With Yogurtt

Cooking Time

Preparation Time : 20

Cook Time : 20

Total Time : 40


Serves 4

  • 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


  • 01

    Combine yogurt, tandoori spice, ginger and garlic in a large zip-top freezer bag and season to taste with koshr salt.

  • 02

    Add in chicken wings, seal the bag and squish around with your hands to coat the wings in the marinade.

  • 03

    Refrigerate overnight, resquishing the bag once halfway through.

  • 04

    Combine yogurt, chutney, cumin and chili pepper in a small bowl and add salt to taste. Cover and refrigerate until ready to use.

  • 05

    Heat a charcoal grill until the coals are glowing orange.

  • 06


  • 07

    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.

  • 08

    Remove the cover, turn wings, replace cover and grill for another 12 minutes.

  • 09

    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.

  • 10

    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

Link copied