Tandoori Grilled Chicken Wings
Appears in Cook's Country August/September 2011
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 w...