Indian Hot Wings Recipe

Udta Panchi
Grilled Tandoori Style 'Hot Wings'
Submitted By: Taz


2 ½ lbs Chicken Wings -AND/OR- Drumettes (Murgh)
Ghee (Indian Clarified Butter) for basting

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)
1 Cup Lal Mirchi Chutney (AKA 'Indian Hot Sauce')

  1. In a large nonreactive bowl, thoroughly combine all of the marinade ingredients and mix until smooth
  2. 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)
Once Marinated:
  1. Set up grill for indirect cooking and preheat to high heat (450-500ºF) - Lightly oil grill rack
  2. 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)
  3. 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
  4. Drizzle lightly with ghee and transfer to directly above the coals
  5. Allow wings to cook (uncovered) for 2-4 minutes to a side (flipping and re-drizzling with ghee once) until crispy and slightly charred
  6. OPTIONAL - Once 'charred', toss chicken pieces in lal mirchi chutney ('Indian Hot Sauce') to make them extra spicy and 'buffalo wing' style
  7. Serve hot along with raita, tomato slices, lemon wedges, and additional lal mirchi chutney for dipping

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