Food & Cooking Recipes Appetizers Finger Food Recipes Tandoori Chicken Wings 3.1 (44) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Photo: Marcus Nilsson Prep Time: 15 mins Total Time: 1 hrs 30 mins Servings: 4 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 Kalustyan's. Ingredients 2 cups plain Greek yogurt ¼ cup tomato paste 2 teaspoons garam masala ¼ teaspoon ground cinnamon 1 teaspoon turmeric ½ 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 ½ cup mango chutney ½ tart green apple, such as Granny Smith, grated Directions 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. 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. Print