Today’s recipe is for Tandori Masala Chicken Wings on the Gourmet Guru Grill. To spice these wings up, we are using a ghost pepper mash. This recipe requires a marinade for the wings and then a cool, mint dipping sauce to dip the wings for the heat from the ghost peppers.
Chicken Wing Marinade Ingredients
Cool Mint Dipping Sauce Ingredients
Place all the chicken wing marinade ingredients in bowl or bag and mix well. Place the chicken wings in the marinade, make sure each wing is well coated with the marinade. Put in the refrigerator for at least 4 hours, but preferably overnight.
When you are ready to make the wings, using lump charcoal, heat your Gourmet Guru Grill to approximately 225 degrees. Insert the plate setter to cook over indirect heat. If you are using a Weber Kettle, then set up the grill for a hot zone and cool zone.
Remove the wings from the marinade and grill over indirect heat for about 1 hour or until done.
While the wings are cooking on indirect heat, make the cool dipping sauce by putting all the ingredients in a bowl. Mix well, cover and place in the refrigerator while the wings are cooking on indirect heat.
When the wings are done, move the wings to direct heat for about 15 minutes to get them “crispy”. When using the Gourmet Guru Grill, you will need to use hand and arm protection and remove the plate setter to cook over indirect heat.
Serve the wings with the Cool Mint Dipping sauce on the side. For the complete step-by-step recipe instructions, wath our Tandori Masala Chicken Wings video.
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