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Looking for a tasty and unique twist on classic BBQ chicken wings? Look no further!
These tikka masala BBQ wings are bursting with flavour and are sure to be a hit.
The spicy, aromatic seasoning will transport your taste buds to the streets of India . . . honest!
. . . let’s do this!
Pat the wings dry with paper towels to remove any excess moisture before air drying the wings by placing them on a wire rack over a baking sheet and placing them in the fridge for at least an hour (or up to 24 hours).
Mix the following ingredients in a small bowl to make a tikka masala flavored rub for the wings:
- 2 tablespoons ground cumin
- 2 tablespoons ground coriander
- 1 tablespoon garlic powder
- 1 tablespoon ginger powder
- 1 tablespoon paprika
- 1 tablespoon ground turmeric
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Rub the wings with a little avocado oil (or melted butter) and then apply the rub mixture evenly over the wings, making sure to coat them well on all sides.
Place the wings on the hot grates, making sure not to crowd them so that they have plenty of space to cook evenly.
Cook the wings for about 10-15 minutes, turning them occasionally, until they are cooked through and crispy.
The wings are safe to eat when the internal temperature reaches at least 165°F (74°C), however, they will be the most tender and juicy when the temperature reaches 180°F (82°C) or higher.
While the wings are grilling, prepare a tikka masala sauce by mixing the following ingredients in a small saucepan:
- 1 cup plain yogurt
- 1/2 cup tomato sauce
- 2 tablespoons butter
- 2 tablespoons heavy cream
- 1 tablespoon honey
- 1 tablespoon garam masala
- 1/2 tablespoon lemon juice
- 1 tablespoon chopped fresh coriander
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon dark muscovado sugar
- 1/2 teaspoon salt
- 1/4 teaspoon sweet paprika
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
Heat the sauce over medium heat, stirring occasionally, until it is well combined and heated through.
When the wings have reached the desired internal temperature, place them in the bowl with the sauce and toss them to coat evenly.
Place the sauced wings back on the hot grates and cook them for an additional few minutes until the sauce is caramelized and the wings are nice and crispy.
Serve these wings with a side of tikka masala sauce for dipping, and garnish with chopped fresh coriander and sesame seeds for an extra pop of colour and flavour.
There you go, my take on tikka masala wings . . . I’m not sure how authentic they are, but they taste fine! ha