tandoori chicken wings
Chicken wings don't have to be deep fried. I mean, if you're eating chicken wings with french fries that's two deep fried items on the same plate - in one meal. That's excessive. Let's be clear: I'm not hating on fried food. But, if you can make a better choice and still enjoy all the same deliciousness, why wouldn't you?
These tandoori chicken wings, marinated in a handful of ingredients found at any supermarket, are spicy, flavourful and best of all, they're baked. Presumably this means that you can eat more and feel less guilty which, to me, is a great thing.
Start these the night before for maximum flavour.
1 lb chicken wings and drumettes - washed and patted dry with paper towels
3/4 cup plain greek yogurt
3 tbsp lemon juice
1 tsp canola oil
1/2 tsp paprika
1/2 tsp cumin
1/4 tsp coriander powder
1/4 tsp cardamom powder
1/4 tsp turmeric powder
1/4 tsp garlic powder
1/4 tsp crushed red chilli flakes
1/2 tsp grated ginger
1/4 tsp salt
1. in a large bowl, combine yogurt, lemon juice, oil, ginger and all spices. stir until well mixed. add chicken wings and set in the refrigerator to marinate for 12-24 hours.
2. preheat oven to 400°
3. remove wings from the fridge and season with salt.
4. when oven has pre-heated, place marinated wings on a parchment lined baking sheet, taking care to remove any excess marinade. bake for 15-17 minutes. flip the wings over and cook for another 15-17 minutes until crispy and slightly charred.
5. serve hot with lemon wedges.