Tandoori Chicken Wings

Tandoori Chicken Wings, Wondering what’s for Dinner tonight ?? Just wing it as I’d like to share a recipe for Tandoori Chicken Wings steamed rice,leafy salad greens & cucumber yoghurt.   The origin of The origin of Tanoori Chicken https://en.wikipedia.org/wiki/Tandoori_chicken
This recipe serves 4
1/3 cup tandoori paste
1/2 cup plain yoghurt
2 tablespoons chopped fresh coriander
1.5 kg chicken wings (tips off)
Steamed basmati rice to serve
Leafy salad greens to serve
Fresh mint leaves to serve
Lime wedge to serve

Cucumber Yoghurt
1 lebanese cucumber grated
2 tablespoons chopped fresh mint leaves
1 cup plain yoghurt
1 to make cucumber yoghurt mix grated cucumber,mint & yoghurt in a bowl,season w/cracked pepper & cover & refrigerate til needed
2 cut wings at the joint & place in a large bowl & add tandoori paste,yoghurt & coriander mixing well (you may want to wear a food glove as it can become quite messy)cover & refrigerate for at least 4 hours(overnight would be better)to marinate & allowing all those flavours to infuse
3 to cook preheat oven to 180c or 160c fanforced.Line a baking tray w/baking paper & arrange wings on the tray.
4 bake for 50 minutes or until browned & cooked.
5 serve wings on rice w/leafy salad greens on the side w/cucumber yoghurt & lime wedge then scatter mint leaves over the wings.
This dish can also be served on there own as a snack,an entree or at a BBQ(Just omit the rice & salad).
I like this dish as its easy to prepare & cook & not overly spicy as the yoghurt tones down the spice but not the flavour. Tandoori chicken wings can be found on our website

Just wing it & give it a go
Chef Steve

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