This has been one glorious summer. Beautiful sunny days just meant to be spent outdoors. Picnics, barbecues melting ice cream, fairs, trips to the park and the farmers market and a bounty of fruits and veggies and grilling. Let's not forget the grilling!

Especially when it came with views like this..

and days like these..

This is a picture I love of the little monkey going for a walk (or rather a run!) with his Ammama, after which he brought me this flower, sometimes its a leaf or a twig. Once it was a tiny rock. Toddler treasures!

But back to the grilled chicken which made this summer complete. Simple to make on a grill or under the broiler or even on a pan on the stovetop. Easy and delicious!

Grilled Chicken Wings Indian Style

Recipe Source: This is Monica Bhide's recipe adapted by the lovely Nisha here from Deeba here

Prep time: 1 hour to overnight for marination Cook time: about 30 mins Total time: about 1 hour 30 min

Yield: 20 chicken wings (5 servings approx)

Ingredients for marination:

Chicken wings, tips removed- 1 kg, cleaned and dried with a kitchen towel (about 20 wings) You can use skinless if you prefer, but I like how the skin gets nice and crispy on the grill.

Thick curd- : 3/4 cup ( In the original recipe Monica uses 1 cup cream. Nisha and I used curd/yogurt)

Fresh ginger blended to a paste or minced finely :1/2 tbsp

Fresh garlic blended to a paste or minced finely: 1/2 tbsp

Turmeric powder: 1/2 tsp

Cumin powder: 1/2 tsp

Coriander powder: 1 1/2 tsp

Chilli powder: 1/2 tsp (or 2 tsp chilli flakes as in the original recipe which I prefer since chilli powder can sometimes give a raw taste)

Ground black pepper: 1/4 tsp

Lemon juice: 1 tbsp

Dried fenugreek leaves ( Methi leaves): 1 1/2 tsp

Oil: 1 tbsp

Salt: to taste

Optional: Coriander leaves- to garnish ( I didn't use this)

Optional: Chaat masala powder for garnish ( available in most Indian grocery stores- I didn't use this)

Optional: some bell peppers and onions either sauteed on the stove top or skewered and grilled

Instructions:

Mix together all the ingredients for the marinade in a bowl until well combined.

Pour over the chicken wings, mix thoroughly in a bowl or in a zip lock bag, cover and marinate over night or for at least an hour in the fridge.

Place the chicken wings in rows on a gas or charcoal grill. ( using tongs is easiest and least messiest)

Save the remaining marinade for basting ( i.e rubbing or pouring over the chicken while grilling)

Grill the chicken for a total of 10 to 12 minutes.

Take it out after about 5 minutes, baste it with more marinade (if required) and if you want the skin to get really crispy you can also brush with a little oil
Turn it over and cook for the remaining 5 or 6 minutes. Repeat with the remaining wings.

If using a broiler inside your oven:

Place the chicken wings in a broiler safe dish preferably one with vents or a grill with a little space
between each so they don't stick.
You can line the baking dish with aluminium foil for easier clean up if you like

Turn on the broiler heating element to high and preheat the oven for 10 minutes

Place the dish with the chicken under the flaming rod /heating element
( In some ovens the broiler rod is attached to the top of the oven, for others it is in a drawer at the bottom with the heating element heats from below)

Proceed as above. Watch the chicken carefully so that it doesn't burn.

If using a saucepan/ skillet, heat the saucepan

Pour a table spoon of oil and wait till it is hot

Put in the chicken pieces and wait till it turns brown on one side

Flip the pieces until brown on the other side and then keep stirring until it is well cooked and the flesh is completely white.

You can serve these on their own , or with some grilled onions and bell peppers or some fresh onions cut in rounds and a squeeze of lemon juice. You can also serve it with some cilantro or mint chutney They are finger licking good and very addictive!