Grilled Chicken Wings With Tandoori Flavorings Food

TANDOORI CHICKEN WINGS

Steps:

• Put the onion, ginger, garlic, lime juice, yogurt, vegetable oil, cumin, coriander, salt, cayenne and turmeric in a blender and blend until smooth. Pour the mixture into a resealable plastic bag (or into a bowl) and put in the refrigerator. This can be done the night before. It lets the flavors blend together before the chicken even touches it.
• About 8 hours or so before cooking, score each chicken wing at least twice each, about 1/4 inch deep, and then add them to the marinade. Close the bag and knead until the wings are evenly coated with the marinade. Refrigerate them for about 8 hours.
• Preheat the oven to 400 degrees F. Place the wings in one layer on a rack on a rimmed baking sheet. Bake for about 25 to 30 minutes. Make sure to turn them halfway through the cooking time. Bake until the chicken is cooked through and done.

GRILLED TANDOORI CHICKEN

Steps:

• With a fork, prick holes in the chicken pieces. Using a knife, cut diagonal slices 1-inch apart, and 1/2-inch deep into the larger pieces. Place the chicken in a baking dish.
• In a blender, combine the oil, onion, garlic, ginger, pepper, and process on high speed to a paste. Add the paprika, salt, cumin, turmeric, coriander, garam masala, and cayenne, and process until well blended. Add the yogurt and lemon juice, and process to a smooth sauce, scraping down the sides to combine all the ingredients. Pour the marinade over the chicken. Turn to coat evenly, rubbing the marinade into the holes and slits. Cover tightly with plastic wrap, refrigerate for at least 4 hours, and up to 24 hours, turning occasionally.
• Preheat a grill.
• Remove the chicken from the marinade. Place on the grill and cook for 8 to 10 minutes on the first side. Turn, baste as needed, and cook on the second side for 8 to 10 minutes. Turn and continue cooking, as necessary until the chicken is cooked through, but still tender, about 25 to 30 minutes. (Alternately, bake in a preheated 425 degrees F oven on a baking sheet for 35 minutes.)

GRILLED CHICKEN WINGS WITH PROVENCAL FLAVORS

Steps:

• Start a gas or charcoal grill; fire should be moderately hot and rack about 6 inches from heat source. Keep part of grill cooler for indirect cooking.
• In a small bowl, combine a sprinkle of salt and pepper with the herbs. Add enough olive oil to make a paste. Loosen skin of chicken and slide a bay leaf between skin and meat, then insert a portion of herb mixture. Push skin back onto flesh and sprinkle with a little more salt and pepper.
• Start chicken on cool side of grill. After some fat has been rendered, turn chicken; if it flares up, move it to an even cooler part of fire. When skin has lost its raw look and most fat has been rendered, no more than 15 minutes, move chicken directly over fire. Cook until both sides are nicely browned and flesh is firm and cooked through, another 5 to 10 minutes.
• Serve hot, warm or at room temperature, with lemon wedges. Remove bay leaves.

GRILLED CHICKEN WINGS WITH TANDOORI FLAVORINGS

Steps:

• Heat oil in an 8-inch skillet over low heat. Mix cumin, curry, garlic, salt, ginger and cayenne in a medium bowl.
• Add spices to the oil and heat until they start to sizzle and darken slightly in color, 20 to 30 seconds.
• Return spices to bowl; whisk in vinegar, then yogurt.
• Add wings; toss to coat. Let stand 10 minutes, or transfer to a zipper-lock bag and marinate up to 24 hours.
• If using a gas grill, turn all burners on high for 10 minutes. Clean grate with a wire brush, then use tongs to swipe grate with an oil-soaked rag.
• Place wings on rack; cover and cook until grill marks form on one side, about 5 minutes. Turn and cook until grill-marked on other side, about5 minutes longer. Turn burners to low and grill until chicken is cooked through, 5 to 10 minutes longer.
• Serve warm or at room temperature.
• If using a charcoal grill, build coals on one half of the grill floor.
• When the coals are hot and ashy, grill wings as instructed above, then move to the cool side of the grill for an additional 5 minutes of cooking, if necessary.

GRILLED CHICKEN WINGS

Steps:

• Cut the chicken wings into three pieces and discard tips.
• Mix remaining ingredients into a bowl.
• Add wings and stir.
• Cover and marinate for 45 minutes.
• Place pieces on the grill and brush with remaining mixture.
• Grill over medium-hot coals about 15-20 minutes, turning once.

TANDOORI MARINADE FOR GRILLED CHICKEN

Steps:

• In a small skillet, heat the cooking oil over low heat.
• Blend together cumin, curry powder, garlic powder, salt, ground ginger, and cayenne pepper. Pour this mix into the hot oil and stir until they begin to darken a bit in color, about 20-30 seconds total.
• Remove from heat and pour into a medium mixing bowl. First, whisk in the vinegar, and then the sour creme.
• Marinate your chicken pieces for 4-24 hours, depending upon the level of flavor you desire.