THE A LIST: Stuff I like to share: Tandoori Chicken Wings

THE A LIST: Organic Tandoori Chicken Wings

In the North of India Tandoori spice mixtures are very popular for cooking loads of things. I love the taste and tried it on Chicken Wings and it was delish. Its easy to scale this up or down depending on the number of people. It is also a good method to marinade lamb, turkey, pork etc.

A Tandoori Spice Blend is made up of salt, ground cumin, ground coriander, granulated garlic, ground ginger, ground red chilies, granulated onion, sugar, juice of one lime, ground nutmeg, ground mace, ground black pepper, ground turmeric, lemon essential oils. I tend to mix my own BUT - there is a brand in the stores called ARORA CREATIONS (picture attached) that makes a great easy to use spice blend. I have been using it and add or subtract from the general ingredients to balance out the flavor.

One of the critical elements of cooking tandoori is the amount of time you let the meat marinade. I like to let mine rest in the fridge for 24 hours (wings). The marinade is made from mixing the spice blend (about one ounce) with 1/2 cup olive oil, 1/2 cup plain yogurt (not fat free) and 1/2 cup white or apple cider vinegar.

Mix the above with a whisk and set aside.

In the case of the chicken wings, cut the drumettes from the wing and discard the small pointed part. Prick each piece of chicken with a fork and put into a gallon size zip lock bag. Add in the marinade and make sure each part is covered. Push out the air and zip closed and let marinade for 4 to 24 hours. If you are not going to do the wings, and are doing other chicken parts or other meats remove the skin and fat and leave it on the bone.

For meats beyond the wings, I love to use the BBQ -

I like tandoori best served with hot brown rice, plain yogurt, and some onion naan.

Eat Well,
Aaron