Garam Masala Grilled Chicken Wings
Image: Garam Masala Grilled Chicken Wings Recipe by Ty Kotz inspired by Floyd Cardoz Collaboration Masalas
Editor’s note: These recipes are contributed by Floyd’s fans and friends, and not tested by our kitchens. Please send questions to the contributor via their personal account, linked below.
Garam Masala Grilled Chicken Wings with Jaggery Raita
by chef Ty Kotz
Floyd loved to tailgate and hang around the grill with friends. Whenever we would get together outside of work and cook, it was usually something simple; something that is amazing when it’s done right, but also allows you to hang out and enjoy your company. (Which, to me, was always more important than the food itself.)
My times spent with the Cardoz family are some of my favorite memories, period. Floyd will be in my heart and cooking forever, and so much of his passion lives on in me.
This recipe reflects what he loved: marrying Indian flavors with the very best local ingredients in an easy to understand and accomplished method. It’s a winner and super easy.
The special ingredient is the new FC + B&B Garam Masala — this is specifically designed to utilized it in a fun way that everyone can enjoy. Everyone loves wings, and anyone can make this very non-intimidating recipe with awesome results. (The raita is optional — but a nice addition for dipping the wings in!)
Visit Ty at ChefTyKotz.com and on Instagram.
SERVES: 4
COOKING TIME: 12hr brine, 1hr cook (smoker or grill at 350 degrees)
INGREDIENTS for the Wings
5 lbs. mixed chicken wings
INGREDIENTS for the brine
1/4 cup FC + B&B Garam Masala
2 cups brown sugar
1 cup kosher salt, Diamond Crystal Brand
2 quarts water
INGREDIENTS for finishing:
1/2 cup chopped fresh cilantro
1 long green chili, sliced thin
1/2 cup fresh squeezed lime juice
1 Tbsp FC + B&B Garam Masala
INGREDIENTS for the Jaggery Raita
1 pint Greek yogurt, whole milk, or 2% milk
1/4 cup jaggery, shaved
1 Tbsp water
2 tsp Chaat Masala
1/4 tsp cayenne pepper
1/4 cup tamarind paste
Salt to taste
INGREDIENTS for the finishing Tarka:
1 1/2 Tbsp canola oil
1/2 tsp red mustard seeds
1 1/2 tsp whole cumin
DIRECTIONS:
For the Wings:
Put all ingredients for the brine into a pot and bring to a boil. Turn off the burner and place into a bowl or otters container and let cool in the fridge.
Pour the brine one the chicken wings, cover the container and let sit in the fridge for 12 hours.
Set outdoor smoker or charcoal grill to 350 degrees F.
Put wings on the grill or smoker and cook for 1 hour, or until nice a dark color and cooked well done.
When wings are finished cooking, place on a serving platter. Garnish with Chopped cilantro, Chilies, Lime Juice and sprinkle with Garam Masala.
For the Jaggery Raita:
Add Jaggery and water in a small pan and heat gently to a thick paste.
Combine the Yogurt, jaggery paste, Chaat Masala, Cayenne and tamarind paste in a bowl and add salt to taste.
For the Tarka,
Heat the canola oil in a small pot for about a minute, but don’t let it get so hot that the oil smokes. Add the mustard seeds and cumin and allow to “pop” noisily for about 3-4 seconds but no longer.
Add the oil and spices directly to the bowl of yogurt and other ingredients. Stir to combine. Add Salt to taste
