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Grilled Tandoori Chicken Wings Recipe

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This recipe for Grilled Tandoori Chicken Wings is from The Heckman Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/4 C. Vegetable or Canola Oil
3 T. Ground Cumin
1 T. Curry Powder
2 tsp Garlic Powder
2 tsp Salt
1 tsp Ground Ginger
1/2 tsp Cayenne
1/3 C. Red Wine Vinegar
1 C. Plain Yogurt
4 lbs. Chicken Wings ( about 16 whole wings) tips removed and wings split at the joint
Directions:
Directions:
Heat oil in an 8-inch skillet over low heat. Mix cumin, garlic powder, ginger and cayenne in a medium bowl. Add spices to the oil and heat until they start to sizzle and darken slightly in color, 20-30 seconds. Return spices to bowl; whisk in vinegar, then yogurt. Add wings; toss to coat. Let stand 10 minutes or transfer to a zipper-lock bag and marinate up to 24 hours.

If using a gas grill, turn all burners on high for ten minutes. Clean grate with a wire brush, then use tongs to swipe grate with an oil =soaked rag. Place wings on rack; cover and cook until grill marks form on one side, about 5 minutes. Turn burners to low and grill until chicken is cooked through, 5 to 10 minutes longer. Serve warm or at room temperature.

If using a charcoal grill, build coals on one half of the grill floor. When the coals are hot and ashy, grill wings as instructed above, then move to the cool side of the grill for an additional 5 minutes of cooking, if necessary.

 

 

 

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