Add the ginger and garlic to a blender and blend them up. Add the paprika, garam masala, coriander, cinnamon, cornstarch, salt, and Greek yogurt. Blend until smooth.

Place the wings into a container large enough to hold them and coat them evenly in the marinade. Refrigerate overnight.

Clean out the grill well to remove loose ash. Set the grill up for a two zone cook using the charcoal divider with charcoal loaded on one side.

Light the coals using a propane torch or your preferred method. Place the grates back in close to the coals. Leave everything open and allow the grill to heat up.

Add cilantro, mint, cumin, lemon juice, salt, and water to a blender. Blend until combined.

Taste for seasoning and add additional lemon juice and salt if desired. Refrigerate until ready to serve.

Place the wings onto the grill over direct heat. Spray the grates with oil if sticking occurs.

Once the wings are mostly cooked on the outside, baste them with ghee over the hot coals in batches. Continue basting to allow the smoke from the dripping ghee to flavor the wings.

Move the wings to the cooler side of the grill and close the lid so they can finish cooking through.

Let the wings rest for 5 to 10 minutes before serving.

Serve with the mint cilantro sauce.