Tandoori Chicken Wings

3 kgs of chicken wings - split into flats & drums
6 teaspoons of sweet paprika - not hot
6 teaspoons of garam masala
3 teaspoons of turmeric
1.5 teaspoons of ground coriander
1 teaspoon of ground cumin
1/4 teaspoon cayenne pepper
1.5 cups of full-fat, plain Greek yogurt
1/2 a lemon squeezed
6 cloves of minced fresh garlic
1.5 teaspoons of grated fresh ginger
1 teaspoon of salt
1 teaspoon of pepper

Cool Minted Yogurt Dipping Sauce

1 cup of full fat, plain, Greek yogurt
2 small cloves of fresh minced garlic
1/4 teaspoon of lemon zest
1/2 teaspoon lemon juice

1 heaped tablespoon of chopped fresh mint
salt to taste

STEP ONE 
Separate flats and drums and then place them into a large bowl and pat them dry with paper towel

STEP TWO 
Add to them salt, pepper, paprika, garam masala, turmeric, coriander, cumin and cayenne. Using your hands, mix/rub the spices into the chicken; set aside for a moment

STEP THREE
In a small bowl, combine yogurt, lemon juice, garlic and ginger and mix to blend; pour this mixture over the chicken rubbing it into the chicken. Allow prepared chicken to marinate for at least 2 hours up to overnight. - we left ours over night.

STEP FOUR 
Set up your Kettle for indirect cooking, fully light your chosen fuel, allow kettle to get up to temp (350 F+) and then place your chicken around the outside of your grill

STEP FIVE 
If using a chunk of smoking wood placed directly over the Kettle Kone make sure you rotate the lid a quarter of a turn every 10 minutes to evenly distribute the smoke over the wings. It should take 40 minutes to cook wings. The internal temperature of cooked wings should be a minimum of 165 degrees F

Cool Minted Yogurt Dipping Sauce
While your chicken is cooking prepare the dipping sauce by adding all ingredients up to and including the mint in a small bowl and then add in your desired amount of salt; mix with a fork and use immediately or keep covered in the fridge until ready for use.