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PrintTandoori Chicken Wings on the Grill
These flavourful wings are great served with grilled naan bread.
![[+]](/images/uploads/recipes/2012/Oct/04/761_view.jpg)
Tandoori Chicken Wings on the Grill
2.2 lb
chicken wings, split, tip removed
1 kg
1 Tbsp
canola oil
15 mL
6 cloves
garlic, minced
6 cloves
3 Tbsp
ginger, fresh, finely grated
45 mL
2 Tbsp
jalapeño pepper, fresh, chopped
30 mL
or
2 Tbsp
green chili pepper, fresh, chopped
30 mL
1 cup
plain yogurt, 2–4% MF
250 mL
2 Tbsp
lemon juice
30 mL
5 Tbsp
tandoori masala powder
50 mL
1/2 tsp
salt
2.5 mL
1
lemon, fresh (optional garnish)
1
6 sprigs
cilantro, (optional garnish)
6 sprigs
6 cups
field or mixed salad greens
1.5 L
Tandoori masala powder
2 Tbsp
garam masala
30 mL
2 Tbsp
cumin, ground
30 mL
1 Tbsp
coriander, ground
15 mL
4 tsp
sweet paprika
20 mL
2 tsp
fenugreek seed, ground (optional)
10 mL
1 tsp
turmeric, ground
5 mL
1/2 tsp
cayenne pepper, ground
2.5 mL
Preparation
Serves 6
Cook time :
1 hour
|
Preparation time :
4 hours 30 min
Tandoori Chicken Wings on the Grill
1
Place chicken wings in a large bowl or into two large re-sealable bags.
2
Add oil, garlic, ginger, jalapeno, yogurt, lemon juice and tandoori masala in the bowl of a food processor. Process until smooth. Pour over the chicken wings in bags and toss to coat well. Marinate in the refrigerator preferably over night but for at least four hours.
3
Preheat the grill on medium high heat. Remove the chicken wings from marinade and discard. Grill on the top rack for 30 minutes with the lid down. Having the wings on the top rack reduces flare-ups but keep an eye on them during cooking. Flip, and grill another 20–30 minutes or until crisped and cooked through.
4
Serve wings on a platter over the mixed salad greens. Garnish with fresh wedges of lemon and sprigs of cilantro.
Tandoori masala powder
1
Combine all of the spice ingredients above and store in an airtight container.
