Chicken wings are the ultimate bar food and you can bring this experience home. There are so many ways to prepare them, they are a canvas for creativity. Using this Indian-style tandoori marinade will add a rich, exotic flavour profile and it’s complimented perfectly by the clean and fresh flavour of the yogurt riata. Grilling the wings on the BBQ after baking will add a really nice char and texture. Bon Appetit!
TANDOORI WINGS:
- 2 lb 6-8 chicken wings
- ½ cup yogurt
- Spice blend: 3 tb tandoori spice, 1 ts curry spice, 1 ts cumin
- 2 tb all purpose marinade
- 1 tb sambal oelek
- 2 tb tandoori paste
- 3 spring green onion, fine chopped
- 1 knob ginger, shredded
- 3 shakes red food colouring dye
METHOD:
- Combine all the ingredients into a mixing bowl.
- With gloved hand, mix vigorously.
- Store in covered container in the fridge for 24 hours to marinate overnight.
- Lay the wings on a parchment lined baking sheet.
- Roast in the oven at 400 for 20 minutes.
- Flip the wings over, roast for another 20 minutes.
- When finished, season with a sprinkle of kosher salt.
- Grill on a greased BBQ for 60-90 seconds per side.
CUCUMBER RAITA:
- 1 cup plain 2% yogurt
- ½ cucumber, shredded
- 1 knob ginger, shredded
- ½ lemon, juiced
- 1 ts cumin
- S+P to taste
METHOD:
- Using a box grater, grate the cucumber into the yogurt, be sure to work around the core. Only use the top layer of skin (see video).
- Combine all the ingredients, mix well
- Store in the fridge.
Yield: 1.2 cups
Shelf Life: 1 week
Can’t go wrong with these wings…Looks simply delicious!
Thanks Patrick!