Chicken Wings Tikka - 10 Recipe
Make Chicken Wings Tikka - 10 Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Marinade
Skewer / finishing (optional)
Accompaniment (optional)
Method
Marinade
Prepare wings
Pat the 10 chicken wings dry with paper towels. If whole wings, separate into drumettes and flats at the joint. Make 2–3 shallow diagonal slashes on each piece to help marinade penetrate.
Mix marinade
In a large bowl combine 3 tbs plain yogurt, 2 tbs ginger-garlic paste, 1 tbs lemon juice, 1 tbs vegetable oil, 1 tsp red chili powder, 1 tsp garam masala, 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp turmeric, 1 tsp salt, 1/2 tsp freshly ground black pepper and 1 tsp mustard oil. Whisk until smooth and evenly seasoned.
Coat wings
Add the wings to the marinade and use your hands or a spoon to rub the mixture into each piece, making sure the slashes and skin get coated. Cover tightly and refrigerate for at least 2 hours, ideally 6–8 hours or overnight for best flavor.
Skewer / Cook
Preheat and prepare
If using an oven, preheat to 220°C (425°F) and line a baking tray with foil; place a wire rack on top. If using a grill, preheat to medium-high and oil the grates. If using a stovetop pan, heat a heavy skillet over medium-high and add a little oil.
Skewer (optional)
If using skewers, thread 1 wing per skewer, leaving a little space between pieces for even cooking. If using wooden skewers, ensure they were soaked 30 minutes before use.
Bake/Grill/Sear
For oven: Arrange wings on the rack skin-side up. Bake at 220°C (425°F) for 18–22 minutes, turning once halfway, then broil for 2–3 minutes until edges char slightly. For grill: Place skewered or loose wings on the grill and cook 10–12 minutes per side until charred at edges and internal temperature reaches 75°C (165°F). For stovetop: Sear wings skin-side down 5–6 minutes until browned, flip and reduce heat to medium, cover and cook another 10–12 minutes, finishing uncovered to crisp skin.
Serve
Transfer wings to a serving platter, garnish with chopped cilantro and lemon wedges. Serve hot with 1/2 cup plain yogurt raita or mint chutney for dipping.
Leftovers: refrigerate in an airtight container up to 3 days. Reheat in a 200°C (400°F) oven for 8–10 minutes to crisp.