Smoked Tandoori Chicken Wings
24:40 - Prep 24:10 / Cook 0:30
Beginner
Tangy Greek yogurt and aromatic masala seasoning give these Indian-inspired Smoked Tandoori Chicken Wings a bold beginning. Hickory smoke adds layers of smoky, wood-fired flavor while spices like cumin and coriander lend a bit of sweet earthiness, topped with a creamy garlic and lemon yogurt dip.
About the cut: Chicken wings are white meat, but because they have a deeper, more concentrated poultry flavor, they’re often confused for dark meat. They come in three different varieties: the whole wing, the flat and the drumette.
This recipe was created by our partner, Jonathan Jones @jonathan.bbq, who made the dish on our Marshal Centerbox Smoker, but you can make it on your grill or smoker.
4-6 Servings
Ingredients
Chicken Wings
- 2-3 pounds chicken wings
- 2 cups Greek yogurt
- 6 tablespoons tandoori masala spice mix
- > hickory wood chunks
Dipping Sauce
- 1 cup Greek yogurt
- 1/2 teaspoon minced garlic
- 1/2 teaspoon salt
- 1/2 teaspoon chopped cilantro
- > juice of 1 lemon
Preparation
List
Steps
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1.
Add wings, yogurt and masala spice to a large zip-top plastic bag. Close the bag and massage the mixture into the wings evenly. Place the bag in the refrigerator and marinate overnight.
2.
Preheat your smoker to 225°F.
3.
Remove chicken from refrigerator 30 to 60 minutes before cooking.
4.
Place chicken wings on hot grill grates, leaving space between wings for even cooking. Cook until the internal temperature reaches 165°F on an instant-read thermometer, about 30 minutes.
5.
While the wings are cooking, combine Greek yogurt, garlic, salt, cilantro and lemon juice in a bowl. Stir until mixed thoroughly.
6.
Remove wings from the grill and load them onto a plate.
7.
Serve with dipping sauce on the side.
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