Rate this recipe

Tandoori Chicken Wings with Raita

Tandoori Chicken Wings with Raita

BY

The tastiest part of the chicken just got tastier with NoMU’s Tandoori Rub. These exotic beauties have a spicy kick for that authentic tandoori flavour.

Crush Mag Online Crush Mag Online

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

NoMU Black Pepper

NoMU Sea Salt

Tandoori Wings

16 free-range chicken wings, tips trimmed

NoMU Tandoori Rub

2 C (500 ml) double cream plain yogurt

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.