Tandoori Grilled Chicken Wings
Fat and fire don’t mix. We wanted pleasantly smoky wings—not sooty ones.
Why This Recipe Works
To get crisp, well-rendered chicken wings, we tossed the wings in cornstarch (and spices) and grilled them over a gentle medium-low heat. We began grilling with the thicker skin side facing up so that the fat could slowly render, and then we flipped the wings at the end of cooking to crisp the skin. Also, though we normally cook white chicken meat to 160 degrees, wings are chock-full of collagen, which begins to break down upwards of 170 degrees. Cooking the wings to 180 degrees produced meltingly tender wings that we couldn’t stop eating.
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