Grilled Kenyan Indian Wings
- salt - 3 tbsp
- chili powder - 5 tbsp
- ground ginger - 3.33 tbsp
- garlic powder - 2.5 tbsp
- lemon juice - 5 tbsp
- plain yogurt - 1 cup
- Frank's Red Hot Xtra Hot Sauce - 3.25 cups
- chicken wings - 15 lbs
- Make sure you have a good sharp knife otherwise cutting the wings will ruin your life.
- Hey, that rhymed.
- Also, make sure you have some two-gallon Ziploc bags for marinating.
- Do the usual wing things and cut wings into segments and toss the tips.
- Split the wings up into two bags for easier mixing.
- Put all other ingredients in a medium bowl and whisk aggressively.
- But not too aggressively because you're working with Frank's Xtra Hot and you don't want to end up all burninated like Sam Raimi's Darkman.
- Consider reading the rest of this recipe in your best Liam Neeson voice.
- Pour half of the sauce into each bag.
- Squeeze out air and seal bags.
- Massage bags until wings are thoroughly coated.
- Refrigerate overnight.
- Fire up the grill an bring it up to medium-high heat.
- Grill wings over direct heat and rotate frequently to avoid burning.
- Now comes the art-not-science of eyeballing the doneness over your wings.
- They'll definitely pick up a bit of char, but don't let them burn completely black.
- The wings should be juicy and tender with a little bit of crisp on the outside. Not entirely unlike Anakin Skywalker on the lava shores of Mustafar.
- And if that didn't turn your stomach, enjoy!
I picked up this wing recipe at a bachelor party from a film-maker who at one point in time roomed with someone of Kenyan and/or Indian descent. At said party, the wings were simply grilled to perfection.
The photo is from a batch I did over indirect heat. I’ve discovered that I much prefer the direct heat version, which will end up a bit more charred.Add to Favourites