Smoked Tandoori Chicken Wings

Ingredients

Wood chips

for smoking

Cayenne pepper

1 teaspoon

Black pepper

1/2 teaspoon

Salt

1 teaspoon

Turmeric

1 teaspoon

Coriander

1 teaspoon

Cumin

1 teaspoon

Paprika

1 teaspoon

Tandoori masala

2 tablespoons

Fresh ginger

1 tablespoon, grated

Garlic

4 cloves, minced

Lemon juice

2 tablespoons

Greek yogurt

1 cup

Chicken wings

2 pounds

Cilantro

for garnish

Yogurt sauce (optional)

Cucumber

1, finely diced

Mint leaves

1/4 cup, chopped

Salt

to taste

Instructions

1. In a large bowl, combine the Greek yogurt, lemon juice, minced garlic, grated ginger, tandoori masala, paprika, cumin, coriander, turmeric, salt, and black pepper. Mix well to form a smooth marinade.
2. Add the chicken wings to the marinade, ensuring they are well coated. Cover the bowl and refrigerate for at least 2 hours, or overnight for best results.
3. Prepare your smoker according to the manufacturer's instructions. Preheat the smoker to 225°F (107°C) and add the wood chips for smoking.
4. Remove the chicken wings from the marinade and gently shake off any excess. Place the wings on the smoker rack, leaving space between each wing for even smoking.
5. Smoke the wings at 225°F for 1 hour, or until they reach an internal temperature of 165°F (74°C). Flip the wings halfway through the cooking time to ensure even smoking.
6. Once the wings are cooked, remove them from the smoker and let them rest for a few minutes before serving.
7. For the optional yogurt sauce, in a small bowl, mix together the yogurt, diced cucumber, chopped mint leaves, and salt to taste. Serve alongside the smoked wings for a refreshing dip.
8. Garnish the wings with chopped cilantro before serving for an added burst of flavor.