Tandoori Chicken Wings Baked & Charred ~ Cucumber Raita Recipe

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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:

  1. Combine all the ingredients into a mixing bowl.
  2. With gloved hand, mix vigorously.
  3. Store in covered container in the fridge for 24 hours to marinate overnight.
  4. Lay the wings on a parchment lined baking sheet.
  5. Roast in the oven at 400 for 20 minutes.
  6. Flip the wings over, roast for another 20 minutes.
  7. When finished, season with a sprinkle of kosher salt.
  8. 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:

  1. 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).
  2. Combine all the ingredients, mix well
  3. Store in the fridge.

Yield: 1.2 cups

Shelf Life: 1 week

2 Comments Add yours

  1. Patrick says:

    Can’t go wrong with these wings…Looks simply delicious!

    1. Cheoff Geoff says:

      Thanks Patrick!

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