Tandoori chicken wings with raita

These exotic beauties have a spicy kick for that authentic tandoori flavour.

Ingredients:

Coriander and Mint Raita

1 C (250 ml) double cream plain yogurt
small handful of fresh coriander, chopped
15 mint leaves, chopped
2 green chillies, deseeded and chopped
squeeze of lemon juice
Black Pepper
Sea Salt

Tandoori Wings

16 free-range chicken wings, tips trimmed
NoMU Tandoori Rub
2 C (500 ml) double cream plain yogurt

Method:

Coriander and Mint Raita

  • Add the chopped ingredients to the yogurt and blend with a hand blender. Add the lemon juice and season to taste.

Tandoori Wings

  • Preheat the oven to 180 °C.
  • Trim the tips off the chicken wings and rub with tandoori rub.
  • Place on a baking tray and roast the wings in the oven for 20 minutes then remove and let them cool slightly.
  • Mix the yoghurt with about 3 tablespoons of the tandoori rub, add more if you want a stronger flavour. Coat the chicken wings in the yoghurt mixture.
  • Braai the wings over medium-heat coals and continue to baste with the yogurt mixture. When you’ve got a lovely tandoori crust you’re good to go.
  • Serve the tandoori wings with the raita.

Recipe source: Crushmag-online.com