Tandoori Chicken Wings

Steps

• Step 1

  Combine yogurt, scallions, cilantro, ginger, garam masala, salt, and pepper ingredients in the jar of a blender and process until smooth. Pour over the chicken and massage the bag to coat all the wings. Refrigerate for 4 to 8 hours. Drain the wings of excess marinade; discard the marinade.

  Ingredients

  • 1/4 Cup whole milk yogurt

  • 1 Whole scallions, minced

  • 1 Tablespoon minced cilantro leaves

  • 2 Teaspoon ginger, minced

  • 1 Teaspoon Garam Masala

  • 1 Teaspoon Salt

  • 1 Teaspoon Ground black pepper

  • 1 1/2 Pound chicken wings

• Step 2

  When ready to cook, set the temperature to 350F and preheat, lid closed, for 10 to 15 minutes. Brush and oil the grill grate.

• Step 3

  Arrange the wings on the grill grate. Cook for 45 to 50 minutes, turning once or twice to prevent sticking, until the skin is brown and crisp and the internal temperature reaches 165℉.

  00:50

  350 ˚F / 177 ˚C

• Step 4

  Meanwhile, combine all sauce ingredients; set aside and refrigerate until ready to serve.

  Ingredients

  • 1/4 Cup whole milk yogurt

  • 2 Tablespoon mayonnaise

  • 2 Tablespoon cucumber

  • 2 Teaspoon lemon juice

  • 1/2 Teaspoon cumin

  • 1/2 Teaspoon Salt

  • 1/8 Teaspoon cayenne pepper

• Step 5

  When the internal temperature of the wings reaches 165℉ on an instant-read thermometer, transfer them to a plate or platter. For extra-tender wings, keep cooking to 175–185℉. Serve with the yogurt sauce. Enjoy!