Tandoori Chicken WIngs

Tandoori Chicken WIngs


  • 2-1/2 pounds large chicken wings
  • 1 cup Greek-style plain yogurt
  • 2 tablespoons distilled white vinegar or malt vinegar
  • 2 tablespoons fresh lemon or lime juice
  • 2 tablespoons vegetable oil
  • One 2-inch piece of fresh ginger, coarsely chopped
  • 5 cloves garlic, peeled and coarsely chopped
  • 1 tablespoon garam masala
  • 1-1/2 teaspoons salt
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon Indian orange food coloring, or several drops each of red and orange food coloring (optional)
  • 5 tablespoons butter, melted
  • Lemon wedges and thinly sliced red onion, for serving


With a sharp knife, cut the wings into three pieces through the joints. Discard the wing tips, or save for chicken stock. Transfer the remaining “drumettes” and “flats” to a large resealable plastic bag or a bowl.

Combine the remaining ingredients (with the exception of the lemon wedges and red onion) in the jar of a blender and process until smooth. Pour over the chicken and massage the bag to coat all the wings. Refrigerate for 4 to 8 hours. Drain the wings of excess marinade; discard the marinade.

When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 350 degrees F and preheat, lid closed, for 10 to 15 minutes. Brush and oil the grill grate.

Arrange the wings on the grill grate. Cook for 45 to 50 minutes, or until the skin is brown and crisp and the meat is no longer pink at the bone. Turn once or twice during cooking to prevent the wings from sticking to the grill grate. Transfer to a bowl and drizzle with the melted butter. Toss to coat. For serving, transfer the wings to a plate or platter. Arrange lemon wedges (for squeezing) around the wings and garnish with the onion slices.