Entertaining Indian

Tandoori wings with raita and mango chutney

Name: Tandoori chicken wings recipe
Yield: 6
Cuisine: /indian
Ingredients: 2 tbs tandoori paste; 1/3 cup (80ml) golden syrup; 2 tbs mango chutney, plus extra to serve; 2kg chicken wings, tips removed; 1 Lebanese cucumber, coarsely grated, excess liquid squeezed out; ½ cup (140g) Greek yoghurt; Juice of 1 lime, plus wedges to serve; ½ tsp each ground cumin & coriander; 1 spring onion, thinly sliced; Fried curry leaves, to serve

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https://healthimprovements.info/recipes/tandoori-chicken-wings-recipe/40ozthz2 — Tandoori wings with raita and mango chutney

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by Phoebe Wood

Oct 01, 2019

Chicken wings with an Indian kick.

2 tbs tandoori paste
1/3 cup (80ml) golden syrup
2 tbs mango chutney, plus extra to serve
2kg chicken wings, tips removed
1 Lebanese cucumber, coarsely grated, excess liquid squeezed out
½ cup (140g) Greek yoghurt
Juice of 1 lime, plus wedges to serve
½ tsp each ground cumin & coriander
1 spring onion, thinly sliced
Fried curry leaves, to serve

Method

1.

Combine tandoori paste, golden syrup and chutney in a large bowl. Add chicken wings and mix to coat. Marinate in the fridge for 30 minutes or overnight if working ahead.
2.

Preheat oven to 200°C. Line a baking tray (or two, depending on size) with baking paper. Arrange chicken wings in a single layer and bake, turning every 20 minutes, for 1 hour or until caramelised.
3.

Mix cucumber, yoghurt, lime juice, spices and spring onion in a bowl, season and serve with wings, curry leaves and limes.