1lb chicken drumsticks

First Marinade (Tandoori Spice):

1 tsp red chili powder (like cayenne, not paprika)

1/2 tsp turmeric

1/2 tsp black pepper

2 tsp coriander

1 tbsp lime juice

1/2 tsp salt

** To make it authentic Indian, but completely optional:

2 tbsp mustard oil

2 tsp fenugreek leaves

1/4 tsp garam masala

(A simple shortcut is getting a pre-made Tandoori masala, but it is never the same)

Second Marinade:

1/2 cup Greek Yogurt

1 tbsp ginger paste

1 tsp garlic paste

For The Bruschetta

Crostinis

1 cup colorful cherry tomatoes – chopped

1 tbsp olive oil

1 tbsp mango powder (optional)

1/2 cup chopped fresh basil

1) Prepare the chicken: Choose the best-tasting chicken drumsticks – organic, natural, etc etc. The flavor of the meat is very important since the marinade is light on spice and fat.

Make incisions at the base of the drumstick to cut the tendons. Make lateral cuts all the way to the bone.

2) First marinade: Rub the ingredients into the chicken. You can use a high smoking point oil instead of mustard oil. Leave overnight, or at least for a few hours.

3) Second marinade: a few hours before grilling, rub the second marinade into the chicken.

4) Grilling: Grill like you would any other drumsticks. Save some marinade for basting to keep the chicken moist. Allow the char marks to form towards the end. a few hot coals will do the trick. Shred the chicken from the bone.

5) Assemble the crostinis: I suggest crostinis but you can go the classic way of starting with good Italian bread, rub garlic, dribble olive oil, and grill. Toss the chopped cherry tomatoes in olive oil, sea salt, and, if you can get your hands on it, some mango powder. Add the chicken on top of the crostinis. Top with cherry tomatoes and chopped fresh basil. Grill the tomatoes before chopping for extra umami. Pass it around to have juicy bites with your fingers.

Wine suggestions: There is a dynamic array of flavors: spicy, pungent, fresh, herbaceous, smoky, sour, salty… you can really play with wines. What is most important is that the wines have great acidity to keep with the zesty flavors. Sparklings with slight residual sugar like an extra brut will sing with this dish. Rosé wines are always refreshing, and so are German whites. A slightly cooled Pinot Noir throws in an interesting contrast.