INDIAN CHICKEN WINGS RECIPE RECIPES

Name: Chicken Tikka Wings
Prep time: 20 min
Cook time: 45 min
Total time: 5 h 5 min
Yield: 4-6 servings
Cuisine: Indian
Ingredients: For the Cucumber-Mint Raita; 1 cup plain yogurt; 1 cup coarsely grated seeded hothouse cucumber; 2 tablespoons finely chopped jalapeño; 1/4 cup chopped fresh mint leaves; 1 tablespoon freshly squeezed lemon juice from 1 lemon; 1 teaspoon Kosher salt; 3/4 teaspoon ground cumin; For the Chicken; 2 cups plain yogurt; 1/2 cup freshly squeezed lemon juice from 2-3 large lemons; 2 tablespoons finely minced garlic; 2 tablespoons finely minced ginger; 2 tablespoons ground cumin; 2 tablespoons paprika; 2 tablespoons kosher salt; 1 tablespoon ground coriander; 2 teaspoons ground turmeric; 1 teaspoon annatto powder; 1/2 teaspoon cayenne pepper; 3 pounds chicken wings, cut into drumettes and flats

GRILLED INDIAN CHICKEN TIKKA WINGS RECIPE :: THE MEATWAVE

Grilled Indian Chicken Tikka Wings Recipe :: The Meatwave image

A standard chicken tikka marinade finds an even better home on juicy and flavorful wings.

Provided by Joshua Bousel

Total Time 5 hours 5 minutes

Prep Time 20 minutes

Cook Time 45 minutes

Yield 4-6 servings

Number Of Ingredients 21

Ingredients

For the Cucumber-Mint Raita
1 cup plain yogurt
1 cup coarsely grated seeded hothouse cucumber
2 tablespoons finely chopped jalapeño
1/4 cup chopped fresh mint leaves
1 tablespoon freshly squeezed lemon juice from 1 lemon
1 teaspoon Kosher salt
3/4 teaspoon ground cumin
For the Chicken
2 cups plain yogurt
1/2 cup freshly squeezed lemon juice from 2-3 large lemons
2 tablespoons finely minced garlic
2 tablespoons finely minced ginger
2 tablespoons ground cumin
2 tablespoons paprika
2 tablespoons kosher salt
1 tablespoon ground coriander
2 teaspoons ground turmeric
1 teaspoon annatto powder
1/2 teaspoon cayenne pepper
3 pounds chicken wings, cut into drumettes and flats

Steps:

To make the raita: In a medium bowl, mix together yogurt, cucumber, jalapeño, mint, lemon juice, salt, and cumin. Place in refrigerator for at least 2 hours, and up to three days, to chill and allow flavors to meld.
To make the chicken: In a large bowl, whisk together yogurt, lemon juice, garlic, ginger, cumin, paprika, salt, coriander, turmeric, annatto powder, and cayenne pepper. Place chicken in marinade, cover, and refrigerate 4 to 8 hours.
Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place the wings skin side up over the cool side of the grill, cover, and cook until wings have lightly browned, about 45 minutes. Transfer wings to a serving platter and serve immediately with raita for dipping.

GRILLED INDIAN CHICKEN TIKKA WINGS RECIPE :: THE MEATWAVE

Grilled Indian Chicken Tikka Wings Recipe :: The Meatwave image

A standard chicken tikka marinade finds an even better home on juicy and flavorful wings.

Provided by Joshua Bousel

Total Time 5 hours 5 minutes

Prep Time 20 minutes

Cook Time 45 minutes

Yield 4-6 servings

Number Of Ingredients 21

Ingredients

For the Cucumber-Mint Raita
1 cup plain yogurt
1 cup coarsely grated seeded hothouse cucumber
2 tablespoons finely chopped jalapeño
1/4 cup chopped fresh mint leaves
1 tablespoon freshly squeezed lemon juice from 1 lemon
1 teaspoon Kosher salt
3/4 teaspoon ground cumin
For the Chicken
2 cups plain yogurt
1/2 cup freshly squeezed lemon juice from 2-3 large lemons
2 tablespoons finely minced garlic
2 tablespoons finely minced ginger
2 tablespoons ground cumin
2 tablespoons paprika
2 tablespoons kosher salt
1 tablespoon ground coriander
2 teaspoons ground turmeric
1 teaspoon annatto powder
1/2 teaspoon cayenne pepper
3 pounds chicken wings, cut into drumettes and flats

Steps:

To make the raita: In a medium bowl, mix together yogurt, cucumber, jalapeño, mint, lemon juice, salt, and cumin. Place in refrigerator for at least 2 hours, and up to three days, to chill and allow flavors to meld.
To make the chicken: In a large bowl, whisk together yogurt, lemon juice, garlic, ginger, cumin, paprika, salt, coriander, turmeric, annatto powder, and cayenne pepper. Place chicken in marinade, cover, and refrigerate 4 to 8 hours.
Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place the wings skin side up over the cool side of the grill, cover, and cook until wings have lightly browned, about 45 minutes. Transfer wings to a serving platter and serve immediately with raita for dipping.

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