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Tandoori Chicken Wings with Blue Cheese Raita and smoked onions
Give your chicken wings some South Asian flair — just add some delicious spices and fire up your charcoal grill.
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Ingredients
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1.5 lb. chicken wings
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1 small white onion (or half a large onion)
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1 bunch cilantro
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0.25 cup blue cheese
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fresh ground black pepper
Marinade
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0.25 tsp. turmeric
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0.5 tsp. cumin powder
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0.5 tsp. garam masala (Spicewalla brand)
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2 tbsp. Homemade chili paste – (to make paste, blend 1/2 cup whole dried red chilies with 1/2 cup white vinegar, and a pinch of kosher salt. The paste can be stored in a glass jar and refrigerated, will last for 6 mos. – 1 year).
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1 tbsp. minced garlic
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1/2 lime, juiced
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1 tsp. tandoori masala (Spicewalla brand)
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2 tbsp. Greek yogurt
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0.25 cup mayonnaise
Raita
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1/2 cup Greek yogurt
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1/3 cup half and half
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1 pinch of salt
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1 pinch of sugar
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1 tsp. minced garlic
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1 tbsp. diced cilantro
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1/4 cup diced, charred onion
1 Food Prep
First, cut 1 small white onion (or ½ of a large white onion) into quarters and rub in oil.
Then, make homemade chili paste by blending ½ cup of whole dried red chilies with ½ cup of white vinegar and a pinch of salt.
Next, prep the chicken. Chicken wings have 3 sections: the wing tip, the middle joint and the drumette. Most likely the wings you buy will be whole, but they’re easy to separate.
After separating into wings and drumettes, prep the chicken with salt and pepper to taste. In a medium bowl, combine the ingredients for the marinade, thoroughly mix, add the chicken and set aside to marinate.
Then, prepare the raita by whisking together the yogurt, half and half, blue cheese, salt and raita. Mix in the minced garlic, diced cilantro and the diced, charred onion (raw is fine if you don’t have time to char your onion).
2 Grill Prep
Fuel: We recommend Kingsford® Professional Charcoal Briquets for their high heat, low ash performance.*n
*Compared to Kingsford® Original Charcoal
Method: Direct-Heat Grilling
Temp: 625°F (High Heat)
Carefully hold your hand about 5” to 6” above the grate, and refer to the temperature settings below:
• High Heat (450° to 550°F):
2 to 4 seconds
• Medium Heat (350° to 450°F):
5 to 6 seconds
• Low Heat (250° to 350°F):
8 to 10 seconds
Make sure your clothing doesn’t touch the grate, and always move your hand away from the heat before you feel discomfort.
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
3 The Cook
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
Char the onion quarters on the grill for about 5 to 7 minutes. This will create a nice depth of flavor in your raita.
- Place the wings on the grill. Since wings and drumettes have different cook times, it helps to separate those parts of the wing on the grill.
Cook for about 15 minutes, flipping once halfway through until the internal temperature reaches 175°F on a digital meat thermometer. Keep in mind that the wings will finish ahead of the drumettes.
- Garnish with kosher salt, cilantro and a squeeze of fresh lime juice. Put the raita in a ramekin, garnish with roasted cumin powder and enjoy.
Recipe created by Meherwan Irani on behalf of Kingsford® Charcoal and Masterbuilt.
For safe meat preparation, reference the USDA website.
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