Tandoori Chicken Wings
BY MOLLY BAZ
These spicy, tangy wings benefit from just 2 hours in the marinade, but if you’ve got the time and the determination, a full 8 hours will make magic happen. The yogurt tenderizes the chicken as it sits, so the further in advance you make this recipe, the better!
3 lb. chicken wings, drumettes and flats separated
4 medium Fresno chiles, stems removed, coarsely chopped
1 3" piece ginger, peeled, finely grated
4 garlic cloves
2 Tbsp. garam masala
1 Tbsp. plus 1½ tsp. smoked paprika
2¼ cups cilantro leaves with tender stems, divided
¾ cup plain whole-milk yogurt
¼ cup fresh lemon juice
Vegetable oil (for grill)
Lemon wedges (for serving)
Season chicken wings generously with salt and place in a one-gallon resealable plastic bag.
Pulse chiles, ginger, garlic, garam masala, paprika, and 2 cups cilantro in a food processor until finely chopped. Add yogurt and lemon juice and pulse, scraping down sides as necessary, until smooth and well combined. Pour marinade into bag with chicken. Seal bag and turn to evenly coat chicken with marinade. Chill at least 2 hours and up to 8.
Let chicken sit at room temperature 1 hour before grilling.
Prepare a grill for medium heat; oil grate. Remove chicken from marinade, letting excess drip back into bag, and grill, turning every 3–4 minutes, until charred in spots and cooked through, 10–12 minutes total. Transfer to a platter and let rest 5 minutes.
Chop remaining ¼ cup cilantro and sprinkle over wings. Serve with lemon wedges alongside.