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TANDOORI CHICKEN WINGS WITH CRISPY CHEESE CRUST

These aren’t just wings — they’re full-blown flavour bombs. Marinated in a punchy spiced yoghurt base, grilled until lightly charred, then finished over crispy bubbling cheese like a tandoori nacho crust. And of course, Harrison’s Yoghurt & Mint Sauce gets drizzled on top like the BBQ version of haute couture.
Course Appetizer
Cuisine American
Keyword chicken, chicken wings, game day, INDIAN, snack, TANDOORI
Author jacksmeatshack

Ingredients

For the marinade:

  • 1 kg chicken wings split
  • 3 tbsp yoghurt mint sauce
  • 2 tbsp lemon juice
  • 1 tbsp grated ginger
  • 2 garlic cloves minced
  • 2 tsp garam masala
  • 1 tsp smoked paprika
  • 1 tsp turmeric
  • 1 tsp ground cumin
  • ½ tsp cayenne
  • Salt & pepper to taste

The crispy cheese layer:

  • 100 g grated cheddar
  • 50 g mozzerella
  • Sprinkle of chilli flakes or nigella seeds

To finish:

  • Fresh coriander or mint
  • Optional: finely chopped green chilli for heat

Instructions

  1. Combine all marinade ingredients in a bowl. Toss in wings, coat well, and refrigerate for at least 2 hours, overnight if possible.
  2. Prepare the grill at 200°c and two zone cooking.

  3. Grill the wings starting over indirect heat with the lid closed, about 20 mins. Then move them to direct heat to crisp the edges. The wings should be at at least 75°c before considered safe to eat, but leave them on the grill until they achieve the exterior crunch of your prefernce.

  4. On a hot plancha or cast iron plate over the BBQ, scatter your cheese mix in rough circles. Let it melt and bubble, then start to crisp.
  5. Press a few cooked wings into the cheese while it’s still hot so it fuses on. Let it cool slightly — the cheese will crisp and envelope the wings.

  6. Remove the wings and scatter with parsley and green chillis. top with more yoghurt mint dressing and enjoy!