Tandoori Frenched Winglets
Ingredients
- 12 chicken winglets
- 12 section muffin pan
- 1/2 cup plain yogurt
- 1 tsp Indian Curry powder
- 1/4 lemon juiced
- 1/4 lemon for squeezing
- Pinch of Kosher salt
Directions
Mix Tandoori mixture- yogurt, curry powder and lemon juice, pour into a Ziploc bag
With a towel, grab wing tip and push down on winglet to expose the 2 small bones
Pull out the smallest bone and cut off the wing tip
Slide the meat all the way down to create a base.
Marinate winglets for 4 to 12 hours in Tandoori mixture
Preheat barbecue to 350 degrees with indirect setup
Spray muffin pan with canola oil
Remove winglets from the marinade and wipe off excess yogurt
Stand one wing upright on the meat in each section of the muffin tin
Bake at 350 over indirect heat for about 40 minutes
Squeeze1/4 lemon over finished winglets
Salt to taste
*Indirect setup - Indirect grilling is a barbecue cooking technique in which the food is placed to the side of the heat source instead of directly over the flame with the barbecue lid closed.
