3-Ingredient Curry Grilled Chicken Wings

Ingredients for 3-Ingredient Curry Grilled Chicken Wings

• 900g chicken wings (flats and drumettes attached or separated)

• 120ml plain yoghurt

• 1 tablespoon plus 2 teaspoons curry powder

• 1 tablespoon vegetable oil

• 1 1/2 teaspoons kosher salt, plus more

• 1/2 teaspoons freshly ground black pepper, plus more

Pat wings very dry with paper towels. Whisk yoghurt, curry powder, oil, 1 1/2 teaspoons salt, and 1/2 teaspoons pepper in a large bowl. Add wings and toss to coat. Cover bowl with plastic wrap or transfer wings and marinade to a resealable plastic bag. Chill at least 30 minutes.

Prepare a grill for two zones, medium and medium-high, or heat a grill pan over medium. Working in batches if necessary, grill wings over medium heat, turning occasionally, until skin is starting to brown and fat is rendering, about 12 minutes. Move wings to medium-high zone of grill or increase heat under grill pan to medium-high. Cook wings, moving to a cooler section of grill or reducing heat if they start to burn, until cooked through, an instant-read thermometer inserted into the flesh but not touching the bone registers 74°C, and skin is crisp and lightly charred, another 5–10 minutes.

Transfer wings to a platter. Season with salt and pepper and serve immediately.

Wings can be marinated 1 day ahead; keep chilled.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.