Tandoori Chicken Wings

grill chicken chicken wings chile ginger garlic garam masala smoked paprika cilantro yogurt lemon juice lemon

Molly Baz

4–6 servings

Source

Ingredients

3 lb. chicken wings, drumettes and flats separated

Kosher salt

4 medium Fresno chiles, stems removed, coarsely chopped

1 3" piece ginger, peeled, finely grated

4 garlic cloves

2 Tbsp. garam masala

1 Tbsp. plus 1½ tsp. smoked paprika

2¼ cups cilantro leaves with tender stems, divided

¾ cup plain whole-milk yogurt

¼ cup fresh lemon juice

Vegetable oil (for grill)

Lemon wedges (for serving)

Method

Season chicken wings generously with salt and place in a one-gallon resealable plastic bag.

Pulse chiles, ginger, garlic, garam masala, paprika, and 2 cups cilantro in a food processor until finely chopped. Add yogurt and lemon juice and pulse, scraping down sides as necessary, until smooth and well combined. Pour marinade into bag with chicken. Seal bag and turn to evenly coat chicken with marinade. Chill at least 2 hours and up to 8.

Let chicken sit at room temperature 1 hour before grilling.

Prepare a grill for medium heat; oil grate. Remove chicken from marinade, letting excess drip back into bag, and grill, turning every 3–4 minutes, until charred in spots and cooked through, 10–12 minutes total. Transfer to a platter and let rest 5 minutes.

Chop remaining ¼ cup cilantro and sprinkle over wings. Serve with lemon wedges alongside.