Indian Hot Wings Recipe
Udta Panchi
Grilled Tandoori Style 'Hot Wings'
Submitted By: Taz
Ingredients:
2 ½ lbs Chicken Wings -AND/OR- Drumettes (Murgh)
Ghee
(Indian Clarified Butter) for basting
Marinade:
1 ½ Cups Plain Yogurt (Dahi)
3-6 cloves Fresh Garlic (Leh-sun) - grated into a paste
1 inch piece Fresh Ginger (Adrak) - grated into a paste
1 Fresh Green Chile (Hari Mirch) - seeded and minced
1 Tbs Onion (Pyaz) - puréed
1 Tbs
Garam Masala
2 tsp Turmeric Powder (Haldi)
1-2 tsp Red Chile Powder (Lal Mirchi) - amount to taste
2 tsp Kashmiri Chile Powder -OR- Paprika (Kashmiri / Deghi Mirch)
2 tsp Kosher Salt (Namak) or to taste
1 tsp Fresh Ground Black Pepper (Kali Mirch)
Juice of 1 Lemon (Nimbu Ras)
-OPTIONAL-
1 Cup
Lal Mirchi Chutney
(AKA 'Indian Hot Sauce')
Preparation:
- In a large nonreactive bowl, thoroughly combine all of the marinade ingredients and mix until smooth
- Add chicken pieces to marinade mixture making sure all of the chicken pieces are well coated - Cover and chill in refrigerator for a minimum 8 hours (over night for better results)
- Set up grill for indirect cooking and preheat to high heat (450-500ºF) - Lightly oil grill rack
- Remove the chicken from the marinade and shake off any excess - Place chicken pieces directly on the grill rack on the 'cool' side (away from coals)
- Cover grill and allow wings to cook for 4-5 minutes - Flip, replace cover and allow to cook for another 4-5 minutes until cooked through and juices run clear
- Drizzle lightly with ghee and transfer to directly above the coals
- Allow wings to cook (uncovered) for 2-4 minutes to a side (flipping and re-drizzling with ghee once) until crispy and slightly charred
- OPTIONAL - Once 'charred', toss chicken pieces in lal mirchi chutney ('Indian Hot Sauce') to make them extra spicy and 'buffalo wing' style
- Serve hot along with raita, tomato slices, lemon wedges, and additional lal mirchi chutney for dipping
