These spicy, tangy wings benefit from being in their marinade for two to eight hours; longer is even better as yogurt tenderizes chicken as it sits! As soon as possible is best when making this recipe.
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Ingredients
Serves 4-6 Pack of Chicken Wings and Drumettes from 3 pounds. Separate each type.
Kosher salt should be combined with four medium Fresno chiles that have had their stems removed and coarsely chopped, and can then be chopped as desired.
1 3-inch piece of ginger root that has been peeled and finely grated
Garam Masala 1 Teaspoon Plus 1/2 teaspoon Smoked Paprika.
2 1/4 cups of cilantro leaves with tender stems are divided equally among three portions.
34 of cup plain whole-milk yogurt
1/4cup fresh lemon juice for cooking; vegetable oil to use while grilling and lemon wedges (to be served alongside).
As Step One in Prep for Baking: Chicken Wings, liberally season chicken wings with salt before placing in an 8 gallon resealable plastic bag for storage.
Step 2
In a food processor, pulse the chiles, ginger, garlic, garam masala, paprika and 2 cups cilantro until finely chopped. Combine yogurt and lemon juice as necessary until well mixed – scraping down sides as necessary until your marinade resembles smooth and well combined consistency. Pour marinade over chicken pieces. Seal bag securely to evenly coat chicken in this marinade mixture – place in fridge at least 2 hours and up to 8 for optimal results! Refrigerate.
Step 3
Allow chicken to rest at room temperature for at least 1 hour prior to grilling it.
Step 4 Prepare the grill for medium heat; oil the grates. Drain chicken of marinade and grill on both sides every 3-4 minutes until charred spots appear and it is fully cooked through, approximately 10-12 minutes total time. Transfer onto a platter to rest 5 minutes.
Step 5 : Garnish wings with remaining 1/4 cup cilantro and serve with lemon wedges as accompaniment.
