Tandoori Chicken Wings
By Traeger Kitchen
Indian spices and flavors do not get the spotlight that they deserve. The exotic tastes of India are deliciously developed, intoxicatingly fragrant and heart-warming and as spicy as you want to make them.
Prep Time
30 Min
Cook Time
50 Min
Pellets
Mesquite
Ingredients
This recipe serves:
4
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| 1/2 Cup | whole milk yogurt |
| 1 Whole | scallions, minced |
| 1 Tablespoon | minced cilantro leaves |
| 2 Teaspoon | ginger, minced |
| 1 Teaspoon | Masala |
| 1 1/2 Teaspoon | Salt |
| 1 Teaspoon | Ground black pepper |
| 1 1/2 Pound | chicken wings |
| 2 Tablespoon | Mayonnaise |
| 2 Tablespoon | cucumber |
| 2 Teaspoon | lemon juice |
| 1/2 Teaspoon | cumin |
| 1/8 Teaspoon | cayenne pepper |
Steps
1
Combine yogurt, scallions, cilantro, ginger, garam masala, salt, and pepper ingredients in the jar of a blender and process until smooth. Pour over the chicken and massage the bag to coat all the wings. Refrigerate for 4 to 8 hours. Drain the wings of excess marinade; discard the marinade.
2
When ready to cook, set the temperature to 350F and preheat, lid closed, for 10 to 15 minutes. Brush and oil the grill grate.
3
Arrange the wings on the grill grate. Cook for 45 to 50 minutes, or until the skin is brown and crisp and the meat is no longer pink at the bone. Turn once or twice during cooking to prevent the wings from sticking to the grill grate.
350 ˚F / 177 ˚C
00:50
4
Meanwhile, combine all sauce ingredients; set aside and refrigerate until ready to serve.
5
When wings are cooked through, transfer to a plate or platter. Serve with yogurt sauce.
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