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.