Tandoori Chicken Wings

I really like Tandoori dishes when I go out for Indian food. The spices are delicious. I would like to get something similar at home. This introduces two problems.

First, I don’t have a tandoor. These wonderful ovens are highly specialized and I have been given clear instructions from a higher power that I can not get another cooker. Without one, getting the great texture of Tandoori chicken will be difficult.

Second, She Who Must Be Obeyed doesn’t like really hot food. I would have to give it a full seasoning to get the great taste but hold back on the heat.

Here is my effort.

I used 0.5 kg or about a pound of wing segments.

I put the following in a blender (you could use a food processor):

  • 125 ml (1/2 cup) yogurt
  • 3 cloves garlic
  • 12 ml (2 1/2 teaspoons) lemon juice
  • 10 ml (2 teaspoons) ground ginger
  • 10 ml (2 teaspoons) garam masala
  • 5 ml (1 teaspoon) canola oil
  • 4 ml (3/4 teaspoon) paprika
  • 2 ml (1/2 teaspoon) sriracha
  • 1 ml (1/4 teaspoon) cumin
  • 1 ml (1/4 teaspoon) tumeric
  • 0.5 ml (1/8 teaspoon) ground coriander

I pureed it into a smooth paste.

I tossed the wings in it and put them in the fridge, covered, overnight.

I fired my smoker up to 375 F. I shook any excess marinade off and put them in the smoker. I cooked for 15 to 20 minutes, until the wings were browned on one side and then turned them.

You could also grill these in a barbecue over medium heat or on a rack in a 375 F oven.

I cooked 15 to 20 minutes on the other side and made sure the internal temperature was over 175 F.

I put them on a serving plate and let them sit for 5 minutes and served.

The Verdict

These were delicious. Even She Who Must Be Obeyed was pleased. They have a great complex flavour like authentic Tandoori Chicken but weren’t too high in heat. If you wanted more heat you can add more Sriracha but I think you will find there is so much great flavour you won’t need it.

The Old Fat Guy

Tandoori Chicken Wings

Tandoori Chicken Wings

Ingredients

  • 0.5 kg (1 pound) chicken wing segments
  • 125 ml (1/2 cup) yogurt
  • 3 cloves garlic
  • 12 ml (2 1/2 teaspoons) lemon juice
  • 10 ml (2 teaspoons) ground ginger
  • 10 ml (2 teaspoons) garam masala
  • 5 ml (1 teaspoon) canola oil
  • 4 ml (3/4 teaspoon) paprika
  • 2 ml (1/2 teaspoon) sriracha
  • 1 ml (1/4 teaspoon) cumin
  • 1 ml (1/4 teaspoon) tumeric
  • 0.5 ml (1/8 teaspoon) ground coriander

Instructions

  1. Put all ingredients except chicken in a blender or food processor. Puree until smooth.
  2. Toss the wings in the mixture, cover and refrigerate over night.
  3. Shake any excess marinade off but leave a good coating.
  4. To cook in a smoker, preheat the smoker to 375 F, cook for 15 to 20 minutes, turn and cook 15 to 20 minutes more, until the internal temperature is 175 F.
  5. To cook on a barbecue, heat the barbecue to medium. Cook the wings, turning once, until the internal temperature is over 175 F, 15 to 20 minutes.
  6. To cook in an oven, preheat the oven to 375 F. Put a rack on a baking sheet and put the chicken on the rack. Bake for 20 minutes. Turn and bake for 20 minutes more or until the internal temperature is over 175 F.
  7. Let cool for 5 minutes and serve.
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