It's National Chicken Wing Day today, so what better day to add this new tandoori chicken wings recipe!! Adapted slightly from one on the bon appétit website, the Indian flavours are absolutely amazing!
The wings end up with a delicious char and the flavours leave the loveliest spice and warmth in your mouth...they're just yum!
Tips
- Make ahead – the chicken wings can be marinaded up to 8 hours in advance.
- This tandoori chicken wings recipe is easily adapted if you’re cooking for less or more people.
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Ingredients
- 1kg chicken wings – wing tips removed and jointed
- salt
- vegetable oil (for the BBQ)
For the marinade:
- 3 red chillis, stems removed, coarsely chopped
- 2” piece ginger, finely grated
- 3 cloves garlic
- 4 tsp garam masala
- 1 tbsp smoked paprika
- 20g coriander leaves with tender stems
- 125ml full fat natural yogurt
- 40ml lemon juice
To serve:
- 3g coriander leaves, roughly chopped, to garnish
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Instructions
- Season the chicken wings generously with salt and place in a large sandwich bag.
- Pulse the chillis, ginger, garlic, garam masala, paprika, and coriander leaves with tender stems in a food processor until finely chopped. Add the yogurt and lemon juice and pulse, scraping down sides as necessary, until smooth and well combined. Pour the marinade into the bag with the chicken, mix well, ensuring each wing is well coated. Chill for at least 2 hours and up to 8 hours.
- Let the chicken sit at room temperature for 1 hour before barbecuing.
- Heat the BBQ to medium and oil the grate with vegetable oil. Remove the chicken from the marinade, letting any excess drip back into the bag. Cook the wings on the BBQ in a single layer, turning every 3 to 4 minutes, until they’red charred in spots and cooked through – 10 to 12 minutes in total. Transfer to a platter and let them rest for 5 minutes.
- Serve garnished with the chopped coriander leaves.
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Tandoori Chicken Wings
Ingredients
- 1kg chicken wings – wing tips removed and jointed
- salt
- vegetable oil for the BBQ
For the marinade:
- 3 red chillis stems removed, coarsely chopped
- 2" piece ginger finely grated
- 3 cloves garlic
- 4 tsp garam masala
- 1 tbsp smoked paprika
- 20g coriander leaves with tender stems
- 125ml full fat natural yogurt
- 40ml lemon juice
To serve:
- 3g coriander leaves roughly chopped, to garnish
Instructions
- Season the chicken wings generously with salt and place in a large sandwich bag.
- Pulse the chillis, ginger, garlic, garam masala, paprika, and coriander leaves with tender stems in a food processor until finely chopped. Add the yogurt and lemon juice and pulse, scraping down sides as necessary, until smooth and well combined. Pour the marinade into the bag with the chicken, mix well, ensuring each wing is well coated. Chill for at least 2 hours and up to 8 hours.
- Let the chicken sit at room temperature for 1 hour before barbecuing.
- Heat the BBQ to medium and oil the grate with vegetable oil. Remove the chicken from the marinade, letting any excess drip back into the bag. Cook the wings on the BBQ in a single layer, turning every 3 to 4 minutes, until they’red charred in spots and cooked through – 10 to 12 minutes in total. Transfer to a platter and let them rest for 5 minutes.
- Serve garnished with the chopped coriander leaves.
Notes
- Make ahead – the chicken wings can be marinaded up to 8 hours in advance.
- This tandoori chicken wings recipe is easily adapted if you’re cooking for less or more people.
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