Let's get grilling

1 Light the Masterbuilt Gravity Series™ 1050 Digital Charcoal Grill + Smoker and set it to 625°F.
2 Char the onion (quartered and rubbed with oil) on the grill while you prep the rest ofthe recipe (approximately5-7 minutes). Pro tip–charring your onions creates a nice depth of flavor in your raita.
3 Prep the chicken -Season with salt and pepper to taste, turmeric, cumin, garam masala, homemade chili paste, minced garlic, tandoori masala, juice of half of a lime (approximately 2 tbsp), 2 tbsp of greek yogurt, and mayo. Thoroughly mix chicken in mixture and set aside to marinate.
4 Prep the raita –Whisk together thoroughly1/2 cup of yogurt, 1/3 cup of half and half, 2 tbsp of bleu cheese, pinch of salt, sugar. Then, mix in 1 tsp of minced garlic and 1 tbsp diced cilantro, 1/4 cup of diced charred onion (raw is fine if you don’t have time to char your onion).
5 Spray grill with oil. Place wings on the grill. Pro tip –wings and drumettes have different cook times so it helps to separate those parts of the wing on the grill. Cook wings for about 15 minutes, turning once halfway or until internal temp is 165 degrees.
6 Garnish cooked wings with kosher salt, cilantro, and a squeeze of fresh lime juice. Put raita in a ramekin, garnish with roasted cumin powder. Enjoy!
Cooking for 2 people

Ingredients


  • chicken wings
    1 1/2 pounds
  • bleu cheese
    1/4 cup
  • lime
    1
  • small white onion (or half a large onion)
    1
  • cilantro
    1 bundle
  • Homemade chili paste – (to make paste, blend 1/2 cup whole dried red chilies with 1/2 cup white vinegar, and a pinch of kosher salt. The paste can be stored in a glass jar and refrigerated, will last for 6 mos. – 1 year).
    2 tablespoon
  • half and half
    1/4 cup
  • Greek yogurt
    1 cup
  • mayonnaise
    1/4 cup
  • minced garlic
    1 tablespoon
  • turmeric
    1/4 teaspoon
  • cumin powder
    1/2 teaspoon
  • tandoori masala (Spicewalla brand)
    1 teaspoon
  • garam masala (Spicewalla brand)
    1/2 teaspoon
  • sugar
    1 teaspoon
  • kosher salt
  • fresh ground black pepper

Credit: Recipe created by Meherwan Irani on behalf of Kingsford and Masterbuilt


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