- 1.2 kg chicken wings
- 1 Cup of yogurt
- 250 g fat sour cream
- 2-4 cloves of garlic
- 1-2 tbsp mixed spices
- tandoori masala
- vegetable oil
How to Make It
- Prepare 3% salt solution with so much water that it can fully cover the wings in a deep dish. Lay the wings in a cold solution, giving a Board or plate to pop up and leave in the fridge for 24 hours.
- Then drain the brine, Pat dry wings. Mix half tandoori masala with the yogurt, coat the wings on all sides, close and let stand in a cool place to marinate for 4-5 hours. For the sauce, crush, peel and chop the garlic. Mix the garlic with sour cream and remaining tandoori-masala.
- Allow to steep for 4-5 hours.
- Light the coals (they should burn and twitch ashes) or preheat the grill oven to the maximum. Fry wings until Golden brown, turning over so they cooked evenly. Serve with sour cream sauce.