Recipe Highlight Tandoori Masala Chicken Wings

Indian cooking is fascinating, tasty, and intricate. There are so many spices and herbs to choose from that make Indian cuisine delicious and most enchanting. One of the things that I like to do in my kitchen is to use various Indian spices and blend them with American cooking. Americans love to barbecue meat. It is a remarkable American cooking style that slowly smokes meat and makes it tender and very tasty. Being a native of India, I will not forget my culture, food, and spices. In my cooking, I use a mix of both cultures to create my dishes. My recipe for barbecue wings shows you exactly how I accomplish this.

Tandoori Masala Chicken Wings

In the Tandoori Masala Chicken Wings recipe, I use the barbecue technique to slowly smoke the chicken wings. To season the chicken wings, I use the Shan Tandoori Masala. This masala mix consists of paprika, cumin, cardamom, anise, and other Indian spices that give food a strong and rich flavor. This masala brings out the strong rustic flavor of meat cooked in a tandoor or Indian oven. For this recipe, I took approximately ten chicken wings. I mixed them with the Tandoori Masala, the zest of a lime, one tablespoon of garlic powder, one tablespoon of onion powder, and 4 to 6 tablespoons of olive oil.

After mixing all the ingredients, I placed the chicken wings in a plastic bag and refrigerated them overnight. The following day I tenderized the meat by adding yogurt and a small amount of mustard oil. The oil adds a sheen to the wings. The oil will attract the flame allowing the wings to be tender inside and browned and crispy on the outside. These wings can be cooked in the oven and will be incredibly flavorful, but my favorite way of cooking them is by barbecuing and smoking them with mesquite logs or coal.

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