Chicken Wings Tandoori - 20 Recipe
Make Chicken Wings Tandoori - 20 Recipe in just 8h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Tandoori Chicken Wings
Method
Tandoori Chicken Wings
Prepare wings
If whole wings were purchased, separate into drumettes and flats; pat each piece dry with paper towels. Using a small sharp knife or the tip of kitchen shears, make 2 shallow slashes through the skin on each wing (this helps marinade penetration). Place wings in a large bowl or zip-top bag.
Make marinade
In a medium bowl, whisk together the plain yogurt, ginger paste, garlic paste, lemon juice, vegetable oil, tandoori masala, ground cumin, ground coriander, smoked paprika, hot red chili powder, salt, black pepper, garam masala, and red food coloring (if using) until smooth and homogenous.
Marinate
Pour the marinade over the prepared wings and use a spoon or your hands (wear disposable gloves if using the coloring) to rub marinade into the slashes and coat every piece thoroughly. Cover tightly or seal the bag, then refrigerate for at least 6 hours, preferably overnight (8–12 hours) for best flavor and color. If short on time, allow at least 1 hour.
Bring to room temperature
About 30 minutes before cooking, remove the wings from the refrigerator and let them sit at room temperature (covered) to take the chill off. Preheat your oven or grill at this time.
Oven method — roast
Preheat the oven to 220°C (425°F). Line a rimmed baking sheet with foil and set a wire rack on top. Arrange the wings in a single layer on the rack, allowing air to circulate for even cooking. Reserve excess marinade. Roast for 25–30 minutes, flipping once halfway through, until the wings are well charred at the edges and an instant-read thermometer inserted into the thickest part reads 75°C (165°F). If you want more char, switch to broil for 2–3 minutes at the end, watching closely to avoid burning.
Grill method — char
Preheat a gas or charcoal grill to medium-high (about 200–230°C / 400–450°F). Oil the grate lightly. Grill wings over direct heat for 10–12 minutes per side, turning occasionally, until well charred in spots and internal temperature reaches 75°C (165°F). Move wings to indirect heat if they brown too quickly and finish cooking with the lid closed.
Rest and glaze
When wings reach target temperature, transfer to a serving platter and let rest 5 minutes. Optionally brush lightly with any reserved unmarinated yogurt-thinned sauce or a little melted butter mixed with lemon juice for shine.