An American Story

The history of grilling at Kingsford is a classic American story. It all started in 1919 when Edward G. Kingsford helped Henry Ford procure a stretch of timberland to supply wood for his auto plants.

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Kingsford® Preserve the Pit

Kingsford remains committed to celebrating Black barbecue culture by launching the second year of Preserve the Pit and doubling the investment in aspiring barbecue professionals.

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American Pride

An American-made company founded over 100 years ago, Kingsford has a lot to be proud of. Our employees have been continuing the family tradition in backyards across the nation.

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Recipes

Tandoori Chicken Wings with Blue Cheese Raita and smoked onions

Give your chicken wings some South Asian flair — just add some delicious spices and fire up your charcoal grill.

Cooking for 2 people

Ingredients

  • 1.5 lb. chicken wings
  • 1 small white onion (or half a large onion)
  • 1 bunch cilantro
  • 0.25 cup blue cheese
  • fresh ground black pepper

Marinade

  • 0.25 tsp. turmeric
  • 0.5 tsp. cumin powder
  • 0.5 tsp. garam masala (Spicewalla brand)
  • 2 tbsp. 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).
  • 1 tbsp. minced garlic
  • 1/2 lime, juiced
  • 1 tsp. tandoori masala (Spicewalla brand)
  • 2 tbsp. Greek yogurt
  • 0.25 cup mayonnaise

Raita

  • 1/2 cup Greek yogurt
  • 1/3 cup half and half
  • 1 pinch of salt
  • 1 pinch of sugar
  • 1 tsp. minced garlic
  • 1 tbsp. diced cilantro
  • 1/4 cup diced, charred onion

1 Food Prep

  • First, cut 1 small white onion (or ½ of a large white onion) into quarters and rub in oil.

  • Then, make homemade chili paste by blending ½ cup of whole dried red chilies with ½ cup of white vinegar and a pinch of salt.
  • Next, prep the chicken. Chicken wings have 3 sections: the wing tip, the middle joint and the drumette. Most likely the wings you buy will be whole, but they’re easy to separate.
  • After separating into wings and drumettes, prep the chicken with salt and pepper to taste. In a medium bowl, combine the ingredients for the marinade, thoroughly mix, add the chicken and set aside to marinate.
  • Then, prepare the raita by whisking together the yogurt, half and half, blue cheese, salt and raita. Mix in the minced garlic, diced cilantro and the diced, charred onion (raw is fine if you don’t have time to char your onion).

2 Grill Prep

3 The Cook

  • When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.

  • Char the onion quarters on the grill for about 5 to 7 minutes. This will create a nice depth of flavor in your raita. 

  • Place the wings on the grill. Since wings and drumettes have different cook times, it helps to separate those parts of the wing on the grill.
  • Cook for about 15 minutes, flipping once halfway through until the internal temperature reaches 175°F on a digital meat thermometer. Keep in mind that the wings will finish ahead of the drumettes.

  • Garnish with kosher salt, cilantro and a squeeze of fresh lime juice. Put the raita in a ramekin, garnish with roasted cumin powder and enjoy.

Recipe created by Meherwan Irani on behalf of Kingsford® Charcoal and Masterbuilt.

For safe meat preparation, reference the USDA website.

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