TANDOORI CHICKEN WINGS
If you serve the chicken wings like an appetizer is good enough for 4
people.
I like to mix my own spices. You can adjust it the way you like it.
PORTIONS: 2 - 4
INGREDIENTS
36 oz. / 1 kg chicken wings (8 big whole chicken wings)
TANDOORI SAUCE TO SPICE THE CHICKEN WINGS
¼ cup plain yogurt
1 tbsp. lemon juice
¼ tsp. ground black pepper
1/8 tsp. ground cloves
1/8 tsp. ground cinnamon
1/8 tsp. cardamom seeds
¼ tsp. ground cumin
¼ tsp cayenne pepper
1/8 tsp. ground fenugreek
1/8 tsp. ground ginger
¼ tsp. garlic powder
½ tsp. ground turmeric
1 tbsp. ground paprika
1 tsp. salt
DIPPING SAUCE
1/4 cup plain yogurt
¼ tsp. ground cumin
¼ tsp. salt
1 tsp. chopped cilantro
PREPARATION
Cut and measure recipe ingredients.
Make the dipping sauce mixing together the ingredients and refrigerate
until time to serve.
Pad dry the chicken wings.
Cut off the tip of the chicken wings and make stock for rice.
With a knife separate the chicken wings at the joints.
Make the tandoori sauce mixing all the ingredients together.
Mix well the chicken wings with the tandoori sauce and let it marinate for 1 hour at room temperature.
Preheat oven at 400° F / 204° C.
Place a griddle over a baking tray and spray it with vegetable oil.
Place the chicken wings on top the griddle and bake for 25 minutes.
Turn the chicken wings around and bake for 25 more minutes.
Serve the chicken wings with the dipping sauce.
TANDOORI CHICKEN WINGS
If you serve the chicken wings like an appetizer is good enough for 4
people.
I like to mix my own spices. You can adjust it the way you like it.
PORTIONS: 2 - 4
INGREDIENTS
36 oz. / 1 kg chicken wings (8 big whole chicken wings)
TANDOORI SAUCE TO SPICE THE CHICKEN WINGS
¼ cup plain yogurt
1 tbsp. lemon juice
¼ tsp. ground black pepper
1/8 tsp. ground cloves
1/8 tsp. ground cinnamon
1/8 tsp. cardamom seeds
¼ tsp. ground cumin
¼ tsp cayenne pepper
1/8 tsp. ground fenugreek
1/8 tsp. ground ginger
¼ tsp. garlic powder
½ tsp. ground turmeric
1 tbsp. ground paprika
1 tsp. salt
DIPPING SAUCE
1/4 cup plain yogurt
¼ tsp. ground cumin
¼ tsp. salt
1 tsp. chopped cilantro
PREPARATION
Cut and measure recipe ingredients.
Make the dipping sauce mixing together the ingredients and refrigerate
until time to serve.
Pad dry the chicken wings.
Cut off the tip of the chicken wings and make stock for rice.
With a knife separate the chicken wings at the joints.
Make the tandoori sauce mixing all the ingredients together.
Mix well the chicken wings with the tandoori sauce and let it marinate
for 1 hour at room temperature.
Preheat oven at 400° F / 204° C.
Place a griddle over a baking tray and spray it with vegetable oil.
Place the chicken wings on top the griddle and bake for 25 minutes.
Turn the chicken wings around and bake for 25 more minutes.
Serve the chicken wings with the dipping sauce.
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