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Tandoori wings with cucumber yoghurt
Tandoori wings with cucumber yoghurt
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Prep Time:
10 minutes
Cook Time:
50 minutes
Total Time:
60 minutes
How about delicious and crispy oven baked chicken wings for dinner tonight?
Ingredients:
  • 102.30 gm tandoori curry paste
  • 125.00 ml plain yoghurt
  • 40.00 ml chopped fresh coriander
  • 1.5kg chicken wings
  • Steamed basmati rice, to serve
  • Small fresh mint leaves, to serve
  • Lime wedges, to serve
  • 1 Lebanese cucumber, grated
  • 40.00 ml chopped fresh mint leaves
  • 250.00 ml plain yoghurt
Instructions:
  • For the cucumber yogurt, simply mix together cucumber, mint, and yogurt in a bowl. Add a sprinkle of pepper for seasoning, cover the bowl, and refrigerate until ready to serve.
  • 1. Preheat your oven to 180°C (160°C fan-forced) and line a baking tray with baking paper. 2. In a large bowl, mix together curry paste, yogurt, and coriander. 3. Add the wings to the bowl and toss them until they are evenly coated. 4. Transfer the coated wings to the prepared baking tray.
  • Bake until golden brown and fully cooked, about 50 minutes. Serve the tandoori wings with cucumber yogurt, rice, and garnish with fresh mint and lime wedges.

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