Tandoori Chicken Wings
This spicy Indian take on chicken wings is always a winner whenever I prepare it, particularly when served with a simple Raita and/or with Kachumber salad.
Tandoori Chicken Wings Recipe
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(Serves 4)
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Ingredients​​​​​​​​
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20 Chicken Wings (remove wing tips and split the wings into drummettes and wingettes)
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2 Inches Fresh Ginger (Peeled)
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4 Garlic Cloves (Peeled)
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3 Serrano Chili (De-seeded)
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½ Cup Whole Milk Yogurt
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½ Lemon (Juiced)
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1 Pinch Saffron Infused in 1 Tablespoon Milk (optional)
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1 Tsp Salt
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1 Tsp White Sugar
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1 Tsp Ground Cumin
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1 Tsp Ground Coriander
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1 Tsp Hot Red Chili Powder
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1 Tsp Turmeric
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Instructions
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Place the wings in a non-reactive bowl.
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Place the ginger, Serrano chili and garlic in a food processor and blend with a little salt and water until it is a smooth puree.
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Mix this with the yoghurt, lemon juice and dry spices and combine well.
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Pour this over the chicken wings and massage well until each wing has a good coating.
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Cover the bowl with plastic wrap and chill for at least two hours.
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When ready to cook, remove from the marinade and shake off any excess.
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I like to bake these at 450 degrees Fahrenheit to replicate the heat of a tandoor (about 7 minutes a side, turning once, and watching that it does not burn) and then gently broil the presentation side until they take on a bit of color.
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