Tandoori Chicken Wings

A tandoor clay oven grills and roasts at the same time, but you can get a similar effect by broiling. Chicken wings are ideal for this technique: The meat is protected by a garam masala-spiced yogurt marinade, and the wing tips get crisp. Glaze the wings with store-bought mango chutney after cooking. The versatile spice blend called garam masala is available at most supermarkets and at kalustyans.com.

  • Prep:
  • Total Time:
  • Servings: 4
Tandoori Chicken Wings

Photography: Marcus Nilsson

Source: Martha Stewart Living, October 2013

Ingredients

  • 2 cups plain Greek yogurt
  • 1/4 cup tomato paste
  • 2 teaspoons garam masala
  • 1/4 teaspoon ground cinnamon
  • 1 teaspoon turmeric
  • 1/2 teaspoon cayenne pepper
  • 2 teaspoons grated peeled fresh ginger (from a 1-inch piece)
  • 2 teaspoons safflower oil, plus more for baking sheet
  • 1 teaspoon coarse salt
  • 8 chicken wings
  • 1/2 cup mango chutney
  • 1/2 tart green apple, such as Granny Smith, grated

Directions

  1. Combine 1 cup yogurt, tomato paste, spices, ginger, oil, and salt in a large bowl. Slit each chicken wing on the underside above and below the joints and add to yogurt mixture. Marinate at least 30 minutes and, refrigerated, up to 8 hours; if refrigerated, bring to room temperature before cooking.

  2. Heat broiler with rack 8 inches from heating element. Rub oil on a rimmed baking sheet and add chicken wings in a single layer, with undersides facing up. Broil until golden and cooked through, 16 to 18 minutes total, flipping once halfway through. Remove from oven and brush with chutney. Stir apple into remaining cup yogurt and serve alongside wings, for dipping.

Cook's Notes

Flavor Swap: Marinate in soy sauce, mirin, and chili sauce. Serve the wings with a mirin-thinned mustard dipping sauce.

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