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Tikka Masala BBQ Chicken Wings

Tikka Masala BBQ Chicken Wings

Lee - Smoke & Sear
Servings: 4 Total Time: 1 hr 30 mins Difficulty: Intermediate Family Friendly Family Friendly Hot 'n Spicy Hot 'n Spicy Smoke & Sear Fav. Smoke & Sear Fav.
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Finger-Licking Tikka Masala Wings

Ready to take your chicken wings to a whole new level? These Tikka Masala BBQ Chicken Wings are just the ticket. Imagine biting into crispy wings seasoned with a tantalizing mix of spices, then tossed in a rich, creamy tikka masala sauce. Whether you’re hosting a summer BBQ or just fancy a flavour-packed snack, these wings are sure to impress. Let’s fire up the grill and get cooking!

Tikka Masala BBQ Chicken Wings

Chicken
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Prep Time 1 hr Cook Time 30 mins Total Time 1 hr 30 mins
Difficulty: Intermediate Cooking Temp: 180  C Servings: 4 Estimated Cost: £ 10 Calories: Approximately 220 per serving Best Season: Summer
Author: Lee - Smoke & Sear Cooking Method: , Cuisine: Courses: Recipe Keys: Family Friendly Family Friendly Hot 'n Spicy Hot 'n Spicy Smoke & Sear Fav. Smoke & Sear Fav.

For the Wings:

For the Tikka Masala Sauce:

Instructions

  1. Prep the Wings:

    • Pat the chicken wings dry with paper towels.
    • Place them on a wire rack over a baking sheet and refrigerate for at least an hour, up to 24 hours, to air dry.

  2. Make the Tikka Masala Rub:

    • In a small bowl, mix ground cumin, ground coriander, garlic powder, ginger powder, paprika, ground turmeric, salt, and black pepper.
    • Rub the wings with a little avocado oil (or melted butter), then coat them evenly with the spice mixture.

  3. Grill the Wings:

    • Preheat your grill to medium-high heat (165-180°C).
    • Place the wings on the hot grates, ensuring they are not crowded.
    • Cook for about 10-15 minutes, turning occasionally, until crispy and cooked through (internal temperature should reach at least 74°C, ideally 82°C for tenderness).

  4. Prepare the Tikka Masala Sauce:

    • In a small saucepan, mix plain yogurt, tomato sauce, butter, heavy cream, honey, garam masala, lemon juice, fresh coriander, ground cumin, ground coriander, dark muscovado sugar, salt, sweet paprika, and cayenne pepper (if using).
    • Heat over medium heat, stirring occasionally, until well combined and heated through.

  5. Coat the Wings:

    Once the wings are cooked, toss them in a bowl with the tikka masala sauce until evenly coated.

  6. Finish on the Grill:

    Place the sauced wings back on the grill for a few minutes to caramelize the sauce and crisp up the wings.

  7. Serve:

    • Serve the wings hot, garnished with extra chopped fresh coriander and sesame seeds.
    • Enjoy with extra tikka masala sauce on the side for dipping.

Equipment

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Note

  • For extra heat, add more cayenne pepper to the sauce.
  • These wings can also be cooked in the oven if you don't have a grill.
Keywords: Tikka Masala, Chicken Wings, BBQ, Grilling, Indian Spices, Flavourful Wings, BBQ Recipe
Lee Bishop - Smoke & Sear

smoke.sear

1,010 21,777

Just wanted to wish everyone a Happy New Year . . .

2025 has been a huge personal challenge but with the kids by my side there is no obstacle we can’t overcome . . . and we’ve made sure we’ve had plenty of fun on the way.

I’ve been slacking off a little with the ‘U.K. BBQ scene’ lately and content creation . . . but behind the scenes I’ve been working on something honestly HUGE and within a month or two I’ll be able to share something that, well, is going to change the U.K BBQ game for sure! I’m excited just thinking about it . . .

I want to thank all those who’ve been checking in lately and the thousands and thousands of people who still rely on my Website and WhatsApp Community to help support their own BBQ journey . . . It still amazes me how many of you use what I’ve created.

2026 . . . Let’s do this! It’s gonna be a wild ride!

31 6
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Just wanted to wish everyone a Happy New Year . . . 2025 has been a huge personal challenge but with the kids by my side there is no obstacle we can’t overcome . . . and we’ve made sure we’ve had plenty of fun on the way. I’ve been slacking off a little with the ‘U.K. BBQ scene’ lately and content creation . . . but behind the scenes I’ve been working on something honestly HUGE and within a month or two I’ll be able to share something that, well, is going to change the U.K BBQ game for sure! I’m excited just thinking about it . . . I want to thank all those who’ve been checking in lately and the thousands and thousands of people who still rely on my Website and WhatsApp Community to help support their own BBQ journey . . . It still amazes me how many of you use what I’ve created. 2026 . . . Let’s do this! It’s gonna be a wild ride!

Today marks one year since I relaunched the Smoke & Sear website — and honestly, I thought it wouldn’t survive.

With everyone jumping to AI for recipes and reviews, I genuinely expected my little BBQ site to fade away.

But you proved me wrong.

Massively wrong.

Here are 10 epic facts from the first 12 months:

🔥 Nearly 180,000 new people visited the site — enough to fill Wembley twice.

🔥 People from 100+ countries used the site this year.

🔥 The USA alone sent 51,000+ visitors.

🔥 Perfect Pulled Pork was read 32,947 times.

🔥 Ninja content smashed 100,000+ views across Woodfire & FlexFlame reviews.

🔥 Pages were loaded hundreds of thousands of times overall.

🔥 The UK BBQ Events 2025 page hit 7,200+ readers.

🔥 Brisket content pulled 13,000+ views… and I’ve only cooked TWO briskets in my entire life. 😂

🔥 Even the 404 page somehow got 8,406 views.

🔥 And my honest, unsponsored reviews were read over 92,000 times — real testing that people actually trust.

I can’t thank you enough for reading, cooking, sharing, messaging, and keeping this whole thing alive.

In a year where everyone said websites were dead . . . you showed me that real cooks, real stories, and real honesty still matter.

Here’s to year two — bigger, hotter, smokier, and even more ridiculous. 🔥❤️

www.smokeandsear.world

— Lee

60 19
Open
Today marks one year since I relaunched the Smoke & Sear website — and honestly, I thought it wouldn’t survive. With everyone jumping to AI for recipes and reviews, I genuinely expected my little BBQ site to fade away. But you proved me wrong. Massively wrong. Here are 10 epic facts from the first 12 months: 🔥 Nearly 180,000 new people visited the site — enough to fill Wembley twice. 🔥 People from 100+ countries used the site this year. 🔥 The USA alone sent 51,000+ visitors. 🔥 Perfect Pulled Pork was read 32,947 times. 🔥 Ninja content smashed 100,000+ views across Woodfire & FlexFlame reviews. 🔥 Pages were loaded hundreds of thousands of times overall. 🔥 The UK BBQ Events 2025 page hit 7,200+ readers. 🔥 Brisket content pulled 13,000+ views… and I’ve only cooked TWO briskets in my entire life. 😂 🔥 Even the 404 page somehow got 8,406 views. 🔥 And my honest, unsponsored reviews were read over 92,000 times — real testing that people actually trust. I can’t thank you enough for reading, cooking, sharing, messaging, and keeping this whole thing alive. In a year where everyone said websites were dead . . . you showed me that real cooks, real stories, and real honesty still matter. Here’s to year two — bigger, hotter, smokier, and even more ridiculous. 🔥❤️ www.smokeandsear.world — Lee

Coffee-Infused Beef Short Ribs slathered in a bourbon & maple sauce that was so good I nearly licked the plate clean . . . twice.

Rich, sticky, smoky, sweet, boozy — proper grown-up BBQ that hits different.

🔥 The real star though? That sauce.

Here’s how you make it — trust me, you’ll wanna bookmark this one:

🧪 Bourbon & Maple BBQ Sauce

• 160g Maple Syrup
• 80g @woodfordreserve Bourbon
• 60g Ketchup
• 60g Brown Sugar
• 4 tsp Apple Cider Vinegar
• 4 tsp @norfolk_smoke_pit ‘Brew & Briskets’ Rub

Chuck it all in a pan, simmer it down, and let the magic happen. It’s sticky, boozy BBQ gold.

📸 Would I make these again? Absolutely.

⏪ Did I cook these exact ribs 4 years ago to the day? You bet I did.

121 14
Open
Coffee-Infused Beef Short Ribs slathered in a bourbon & maple sauce that was so good I nearly licked the plate clean . . . twice. Rich, sticky, smoky, sweet, boozy — proper grown-up BBQ that hits different. 🔥 The real star though? That sauce. Here’s how you make it — trust me, you’ll wanna bookmark this one: 🧪 Bourbon & Maple BBQ Sauce • 160g Maple Syrup • 80g @woodfordreserve Bourbon • 60g Ketchup • 60g Brown Sugar • 4 tsp Apple Cider Vinegar • 4 tsp @norfolk_smoke_pit ‘Brew & Briskets’ Rub Chuck it all in a pan, simmer it down, and let the magic happen. It’s sticky, boozy BBQ gold. 📸 Would I make these again? Absolutely. ⏪ Did I cook these exact ribs 4 years ago to the day? You bet I did.

1 year living next door to RAF Coningsby . . . and what a year it’s been.

Didn’t miss a single Typhoon display practice, caught every Red Arrows pass I could, and those Lancaster moments over the garden will always feel special.

Here’s a little montage of just some of the magic I’ve seen this year.

Can’t wait to see what 2026 brings. ✈️🔥

94 5
Open
1 year living next door to RAF Coningsby . . . and what a year it’s been. Didn’t miss a single Typhoon display practice, caught every Red Arrows pass I could, and those Lancaster moments over the garden will always feel special. Here’s a little montage of just some of the magic I’ve seen this year. Can’t wait to see what 2026 brings. ✈️🔥

Not just cooked . . . this tomahawk was forged in fire.

Reverse-cooked low ‘n slow, then straight-up dirty seared right on the coals for that primal crust. Finished with a fat slice of cowboy butter — melted over the top with a chunk of red-hot charcoal.

Flavour? Savage.
Style? Full caveman.
Crust? Absolute filth.

👉 Full step-by-step recipe now live over on the site if you’re keen to give it a go.

www.smokeandsear.world

108 7
Open
Not just cooked . . . this tomahawk was forged in fire. Reverse-cooked low ‘n slow, then straight-up dirty seared right on the coals for that primal crust. Finished with a fat slice of cowboy butter — melted over the top with a chunk of red-hot charcoal. Flavour? Savage. Style? Full caveman. Crust? Absolute filth. 👉 Full step-by-step recipe now live over on the site if you’re keen to give it a go. www.smokeandsear.world

Too early for a Christmas-themed turkey cook? Maybe.

But with Thanksgiving just around the corner and festive planning in full swing . . . now feels like the perfect time to drop this belter.

Smoked, brined, and slathered in herby garlic butter – this wood-fired turkey’s an absolute showstopper.

Full cook on the Kamado Joe. Full flavour. Full-on festive vibes. 🎄🔥

🎥 Watch the reel
📌 Save it for the big day
🖱️ Full recipe’s up on the site now

#SmokeAndSear #ChristmasTurkey #BBQTurkey #KamadoJoe #SmokedTurkey #ThanksgivingFeast #FestiveBBQ #BBQSeason #BBQLife #TurkeyDoneRight

67 8
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Too early for a Christmas-themed turkey cook? Maybe. But with Thanksgiving just around the corner and festive planning in full swing . . . now feels like the perfect time to drop this belter. Smoked, brined, and slathered in herby garlic butter – this wood-fired turkey’s an absolute showstopper. Full cook on the Kamado Joe. Full flavour. Full-on festive vibes. 🎄🔥 🎥 Watch the reel 📌 Save it for the big day 🖱️ Full recipe’s up on the site now #SmokeAndSear #ChristmasTurkey #BBQTurkey #KamadoJoe #SmokedTurkey #ThanksgivingFeast #FestiveBBQ #BBQSeason #BBQLife #TurkeyDoneRight