💨 Smoker
This one's a departure from the usual backyard lineup, and it's exactly the kind of experiment worth running. Traditional tandoori chicken gets its signature char and depth from a blistering-hot clay oven — here, the Pit Boss stands in for the tandoor, and the wood smoke adds a dimension the original recipe never had. The marinade is where all the magic happens: Greek yogurt as the tenderizing base, garam masala, turmeric, and ground coriander for warmth, and a proper bloom of Spanish saffron steeped in warm milk for that unmistakable golden color and floral aroma.
Wings go on a wire rack for full 360-degree smoke exposure, coming off with charred, blistered skin and a deep golden hue that no oven could match. Alongside them: scratch-made flatbread cooked in a hot Lodge skillet until it blisters and bubbles, a bright cucumber-red onion salad, and a cooling homemade raita to balance out all that spice. Party food that eats like a full meal.
Wings & Saffron-Yogurt Marinade
Skillet Naan / Flatbread
Sides & Serving
In a small bowl, add the saffron threads to warm milk or water and let steep for 10 minutes until a rich golden-yellow liquid forms.
In a large mixing bowl, add the Greek yogurt, garam masala, turmeric, ground coriander, lime juice, and salt. Pour in the bloomed saffron and its liquid. Whisk thoroughly until the marinade is smooth and evenly golden.
Add the chicken wings to the bowl and fold thoroughly until every wing is fully coated in the yogurt marinade. Marinate in the refrigerator for at least 2–4 hours, or overnight. Arrange the coated wings evenly onto an elevated wire rack placed over a baking sheet.
Preheat the Pit Boss to 275°F–300°F. Place the wire rack directly onto the smoker grates. Smoke for approximately 60–75 minutes, flipping or rotating if desired, until the internal temperature reaches at least 175°F–185°F and the skin is firm with charred edges.
Divide the proofed dough into individual balls and roll each piece thin on a floured surface with a rolling pin. Heat a dry Lodge cast iron skillet over medium-high heat on the stovetop. Lay the rolled dough directly into the hot skillet and cook for 1–2 minutes per side until large bubbles form and brown blister marks appear.
Pile the hot, smoked tandoori wings on a large serving platter. Slice the warm skillet flatbread into triangles and arrange along the edge. Serve alongside bowls of homemade raita and the crisp cucumber-red onion salad.
Don't skip blooming the saffron — dropping the threads in dry does almost nothing for color or flavor. A few minutes steeped in warm milk pulls out that deep gold and floral aroma that makes tandoori actually taste like tandoori. If you're short on time, 2 hours of marinating still works, but overnight gets you noticeably more tender, flavorful wings.