Fragrant curry powder and creamy, tangy yogurt combine to create a tender marinade for these easy grilled chicken wings.
Cooking time: 1 hour (longer if cooking wings in batches)
Servings: 4
Material:
- 2 pounds chicken wings (attached or separated)
- 1/2 cup plain yogurt
- 1 tablespoon plus 2 teaspoons curry powder
- 1 tablespoon vegetable oil
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
Production steps:
- Pat chicken wings dry with paper towels. Whisk yogurt, curry powder, oil, 1/2 tsp in a large bowl. of pepper. Add chicken wings. Cover the bowl with plastic wrap or transfer the wings and marinade to a resealable plastic bag. Let cool for at least 30 minutes.
- Prepare a two-zone grill for medium-high, or heat a griddle over medium heat. Working in batches if necessary, grill the wings over medium heat, turning occasionally, until the skin begins to brown and the fat begins to render, about 12 minutes. Move the wings to the medium-high area of the grill or increase the heat under the grill pan to medium-high. Cook chicken wings, moving to a cooler part of the grill or reducing heat if they start to burn, until cooked through, an instant-read thermometer inserted into the meat but not touching the bone registers 165°F, and the skin is crispy and lightly charred, Another 5-10 minutes.
- Transfer wings to a plate. Season with salt and pepper and serve immediately.
Make ahead:
- Chicken wings can be marinated 1 day in advance and kept refrigerated.
