These spicy, tangy wings benefit from just 2 hours in the marinade, but if you’ve got the time and the determination, a full 8 hours will make magic happen. The yogurt tenderizes the chicken as it sits, so the further in advance you make this recipe, the better!
Recipe information
Yield
4–6 servings
Ingredients
Preparation
Step 1
Season chicken wings generously with salt and place in a one-gallon resealable plastic bag.
Step 2
Pulse chiles, ginger, garlic, garam masala, paprika, and 2 cups cilantro in a food processor until finely chopped. Add yogurt 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.
Step 3
Let chicken sit at room temperature 1 hour before grilling.
Step 4
Prepare a grill for medium heat; oil grate. Remove chicken from marinade, letting excess drip back into bag, and grill, turning every 3–4 minutes, until charred in spots and cooked through, 10–12 minutes total. Transfer to a platter and let rest 5 minutes.
Step 5
Chop remaining ¼ cup cilantro and sprinkle over wings. Serve with lemon wedges alongside.
