Tandoori Chicken Wings

We love chicken wings at home…in all their versions, especially when grilled. The grilled chicken wings are delicious by themselves; you can’t imagine how good they are in this Tandoori spice version. Marinated with yoghurt, ginger-garlic paste and Tandoori spice, then grilled until golden, these juicy spicy chicken wings are finger-licking good!

I usually accompany them with a fresh salad and Naan or any kind of flatbread.

Tandoori Chicken Wings

 

 Ingredients:

  • 8-10 chicken wings
  • 1 plain Greek yoghurt
  • 1½ tablespoons ginger-garlic paste
  • 1 tablespoon lemon juice
  • 1 teaspoon turmeric powder
  • 1 teaspoon Kashmiri red chilli powder
  • 1½ teaspoons cumin powder
  • 1 teaspoon coriander powder
  • 1½ teaspoons garam masala
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons oil
  • Salt to taste

  For the garnish:

  • ½ red onion cut into julienne
  • Freshly chopped coriander leaves

 

Instructions:

-Cut the wings into two parts: drumettes and flats/wingettes

-Put them in a bowl and add all the ingredients for the marination. Mix well to coat every piece and cover with a plastic wrap. Marinate overnight or for 2-3 hours into the fridge.

-Preheat the oven 250 ºC and place the marinated wings on the tray. Grill them for 25 minutes. After 15 minutes, turn them over so that they cooked and caramelized all over.

-In a frying pan, put a little bit gravy that the wings have released and sauté the red onion in this gravy on high heat. Add them on top of the grilled wings. This step is optional.

-Sprinkle with freshly chopped coriander leaves and serve with Naan.

Tandoori Chicken Wings

Related Basics:

Garam Masala

Naan

Tandoori Masala

Pasta de ajo y jengibre

 

Tandoori Chicken Wings

Tandoori Chicken Wings

Prep Time 15 mins
Cook Time 25 mins
Marination time 2 hrs
Total Time 40 mins
Cuisine India
Servings 4
Calories 277 kcal

Ingredients
  

  • 8-10 chicken wings
  • 1 plain Greek yoghurt
  • 1½ tablespoons ginger-garlic paste
  • 1 tablespoon lemon juice
  • 1 teaspoon turmeric powder
  • 1 teaspoon Kashmiri red chilli powder
  • 1½ teaspoons cumin powder
  • 1 teaspoon coriander powder
  • 1½ teaspoons garam masala
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons oil
  • Salt to taste

For the garnish:

  • ½ red onion cut into julienne
  • Freshly chopped coriander leaves

Instructions
 

  • Cut the wings into two parts: drumettes and flats/wingettes.
  • Put them in a bowl and add all the ingredients for the marination. Mix well to coat every piece and cover with a plastic wrap. Marinate overnight or for 2-3 hours into the fridge.
  • Preheat the oven 250 ºC and place the marinated wings on the tray. Grill them for 25 minutes. After 15 minutes, turn them over so that they cooked and caramelized all over.
  • In a frying pan, put a little bit gravy that the wings have released and sauté the red onion in this gravy on high heat. Add them on top of the grilled wings. This step is optional.
  • Sprinkle with freshly chopped coriander leaves and serve with Naan.

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Responsable » Anamika Das Das (servidora)
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