Tandoori Chicken Wings

Ingredients

• Chicken wing

  Broilers or fryers, meat only, raw

  48 oz or 1.36kg

• Salt

  Table

  1 dash or 0.4g

• Chile

  Patak's

  400g

• Ginger

  Spices, ground

  100g

• Garlic

  Raw

  4 clove or 12g

• Curry Paste, Garam Masala

  Patak's

  2 tablespoons or 100g

• Paprika

  Spices

  2 ¹³⁄₁₆ tbsp or 20g

• Cilantro

  Latin - Melissa's

  5 ¼ cup or 84g

• Lemon juice

  Raw

  ¼ cup or 61g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  100g

• Lemons

  Raw, without peel

  1 fruit, small or 58g

• Kefir

  Low Fat Cultured, Plain - The Greek Gods

  1 Serving or 100g

• Low-Fat Plain Kefir

  Lifeway - Freshdirect

  ¾ cup or 180g

Directions

1. Season chicken wings generously with salt and place in a one-gallon resealable plastic bag.
2. Pulse chiles, ginger, garlic, garam masala, paprika, and 2 cups cilantro in a food processor until finely chopped. Add yogurt (kefir) and lemon juice and pulse, scraping down sides as necessary, until smooth and well combined. Pour marinade into bag with chicken. Seal bag and turn to evenly coat chicken with marinade. Chill at least 2 hours and up to 8.
3. Let chicken sit at room temperature 1 hour before grilling.
4. Prepare a grill for medium heat; oil grate. Remove chicken from marinade, letting excess drip back into bag, and grill, turning every 34 minutes, until charred in spots and cooked through, 1012 minutes total. Transfer to a platter and let rest 5 minutes.
5. Chop remaining 1/4 cup cilantro and sprinkle over wings. Serve with lemon wedges alongside.

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