Jun 3

Jun 3 Spicy Yoghurt Wings

I love yoghurt. I use it everything and it’s especially delicious in marinades for grilled meat. I love the extra smokiness it lends but most importantly how juicy it makes the meat. This marinade is so easy to throw together and you can also use it for beef and pork if that’s what you have. I also grill this directly on a charcoal grill (coal pot) but you can bake it in the oven for equally tasty results. All I’m saying is you have to make this recipe ASAP because it’s that good.

Don’t forget to tag me when you make this

Recipe

What you need

10 chicken wings

Spices

1/2 tablespoon fresh rosemary/1 teaspoon dried rosemary

1/2 teaspoon cumin

1/2 teaspoon thyme

1/2 teaspoon ground coriander

Marinade

Toasted spices

1/2 cup yoghurt

5+ pepper/chili (adjust to heat preference)

5 garlic cloves

1 small onion

1 tablespoon olive oil/veg oil

1 teaspoon fine sea salt.

1 teaspoon brown sugar

I’ve found that the trick to making really delicious grilled meat with just the perfect amount of smokiness and charredness is controlling the heat. What I do is that I light the charcoal and let it sit for a while. Then I spread it around in the coal pot/grill so that the heat is evenly distributed. I take out a bit of the hot charcoal and leave just enough to grill the meat. You don’t want too much heat because it’ll burn too quickly leaving the meat raw inside and you don’t want it so low also because then it’ll take a while for the meat to cook therefore drying it out too much. Find the right balance.

Directions

Toast all the spices over low heat until fragrant them remove from heat. Blend all the ingredients for the marinade together. Taste and adjust salt. Pour marinade over chicken and cover. Let it marinade overnight or at least 2+ hours.

Grill chicken on charcoal grill over medium for 15 to 20 mins or until cooked. Turn occasionally so all sides cook equally. Cooking time depends on the size of the wings. Grilling the chicken over charcoal ensures that you get the smokiness of the yoghurt too which adds another layer of flavor.

Serve with chili sauce or whatever dip you like or eat as it is. My chili sauce is made by blending a handful of chili peppers, 1 onion and salt with a small quantity of water.