chicken | main course | on the grill

Tandoori chicken wings

Prep Time: 20 minutes Cooking Time: 1 hour 4 servings

Products Included In Recipe


24 Granny's Chicken Wings
to serve salad
to garnish lemon wedges
to garnish coriander


1 tbsp |15 ml canola oil
6 cloves garlic, chopped
3 tbsp | 45 ml finely chopped, fresh ginger
1/2 jalapeño pepper, chopped
1 cup | 250 ml plain Greek-style yogurt
1 lemon, zest and juice
1/4 cup | 60 ml tandoori masala spice mix
1/4 cup | 60 ml finely chopped, fresh coriander

Tandoori masala spice mix

2 tbsp | 30 ml garam masala
2 tbsp | 30 ml ground cumin
1 tbsp | 15 ml ground coriander
4 tsp | 20 ml sweet paprika
2 tsp | 10 ml ground fenugreek (optional)
1 tsp | 5 ml ground turmeric
1/2 tsp | 2 ml cayenne pepper


Combine all tandoori masala spice mix ingredients in a bowl. Set aside.
Using a food processor, purée all marinade ingredients. Place chicken wings in a large bowl or into two large resealable plastic bags. Pour marinade over wings and stir to coat thoroughly.
Marinate in refrigerator for at least 4 hours or overnight.
Preheat barbecue to medium-high. Drain wings and discard marinade.
Grill on top rack (to prevent flareups) for 30 minutes with lid closed. Monitor chicken as it cooks. Turn and grill for another 20 to 30 minutes or until crispy and well done.
Serve wings over salad. Garnish with lemon wedges and coriander.

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