Tandoori Chicken Wings

Tandoori Chicken Wings

This recipe is a fan favourite!

1/3 cup (80 mL) tandoori paste
2 tbsp (30 mL) vegetable oil
1 tsp (5 mL) garam masala
1 tsp (5 mL) ground ginger
1 tsp (5 mL) garlic powder
½ tsp (2 mL) black pepper
¼ tsp (1 mL) cayenne, or to taste
2 lb (1 kg) chicken winglets and drumettes
1/3 cup (80 mL) plain yogurt
2 tbsp (30 mL) mango chutney

  1. Preheat oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper.
  2. In a large bowl, whisk together tandoori paste, vegetable oil, garam masala, ginger, garlic powder, pepper and cayenne. Add wings and toss well.
  3. Spread wings out on baking sheet and roast, turning once, until golden brown and crisp, 30 to 40 minutes.
  4. In a small bowl, stir together yogurt and mango chutney. Serve as a dip for wings.

Serves 2 to 4

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