Name: Wood-Smoked Tandoori Wings (Standard)
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 lbs Chicken wings, split; 1/2 cup Plain whole milk yogurt; 1 tbsp Ginger-garlic paste; 1 tbsp Kashmiri chili powder; 1 tsp Ground cumin; 1 tbsp Lemon juice

Recipe tier

A straightforward approach to smoky tandoori wings using yogurt and common ground spices, finished on a charcoal grill for authentic char.

Total 1h 30m

Serves 4 servings

Steps 4

Ingredients 6

Soundtrack the cook

Fire it up · 105 minutes

Music paced for prep, cooking, plating, and the reset after dinner.

Prep 25m Cook 65m Plate 5m Reset 10m

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Chicken
2 lbs 900 g Chicken wings, split
Marinade
cup 120 g Plain whole milk yogurt
1 tbsp 15 g Ginger-garlic paste
1 tbsp 8 g Kashmiri chili powder
1 tsp 2 g Ground cumin
1 tbsp 15 mL Lemon juice

Equipment

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Instructions

🎙️ Cook with voice coach

Whisk all Marinade ingredients in a bowl until smooth and coat the chicken thoroughly, marinating for at least 30 minutes.
Prepare a charcoal grill for indirect heat, adding a handful of soaked hickory wood chips to the coals.
Place wings on the indirect side, cover, and smoke at 300°F (150°C) until the internal temperature reaches 165°F (74°C).
Move wings to direct heat over the coals for 1-2 minutes per side until the yogurt marinade creates a dark, charred crust.