TANDOORI

WINGS

Aromatic spices meet refined presentation in a dish designed for the discerning palate.

Serves

12 Wings

There is an art to seduction through flavor, and this recipe is its masterpiece. Each ingredient—from the velvety yogurt that cradles the spices to the golden turmeric that whispers of ancient kitchens—has been chosen to awaken the senses. The marriage of lemon's brightness with the deep, smoky warmth of Kashmiri chili creates an intrigue that lingers on the palate. When you massage this fragrant marinade into each wing, you're not simply preparing food; you are crafting an experience, a moment of indulgence that speaks to the soul. The long hours of rest allow the flavors to deepen and intertwine, building anticipation. And then, the final transformation—the high heat that chars and caramelizes, releasing an intoxicating aroma that draws guests near before they've even tasted a single bite. This is how you seduce: with intention, with time, with the perfect balance of heat and spice. This is the Tandoori Wing.

INGREDIENTS

  • 10 lb ( 4.5 kg) Chicken Wings
  • 900 g (3¾ cups) Yogurt
  • 265 g (1 cup) Lemon Juice
  • 4 g (2 tbsp) Garam Masala
  • 120 g ( 1 cup) Kashmiri Chili Powder
  • 8 g ( 2 tsp) Fenugreek
  • 100 g (6–7 Cloves) Garlic, Crushed
  • 20 g ( 1½ tbsp) Turmeric
  • 100 g ( ½ cup) Olive Oil
  • 12 g ( 1 tbsp) Ginger Paste

METHOD

In a large bowl, mix together the yogurt, lemon juice, olive oil, garlic, ginger paste, and all spices. Whisk until the mixture is smooth and well combined.
Add the chicken wings to the marinade and mix thoroughly, ensuring that each wing is fully coated. Massage the marinade into the wings for better flavor penetration.
Cover the bowl and refrigerate for at least 12 hours, but ideally for 24 hours.
Before cooking, remove any excess marinade from the wings. Roast, grill, or cook in a tandoor at high heat (220–250°C / 425–480°F) until they are fully cooked and lightly charred, approximately 20–30 minutes depending on size and method.

Chef Notes / Critical Points

Marinade Thickness: The consistency is crucial; if it's too thin, it won't adhere properly. Strain the yogurt slightly if needed.
Acid Balance: The 265 g of lemon juice is potent. It works with the yogurt, but do not marinate for more than 24 hours to prevent a breakdown in texture.
Kashmiri Chili Volume: This quantity is intentionally high for color and mild heat. Changing the type of chili may disrupt the balance.
Salt Distribution: Be sure to mix the marinade thoroughly before adding the chicken to ensure even flavor and curing.
Cooking Method: High heat is essential for achieving a good char and slight caramelization, rather than gentle roasting.

Technique Tips

Lightly pat the wings before cooking to remove excess marinade, which helps prevent steaming.
For added shine and richness, brush with ghee or butter immediately after cooking.
Allow the wings to rest for 3–5 minutes before serving to stabilize the juices.