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Kitchen Notebook

September 12, 2018

Tandoori Style Baked Chicken Wings

60 Mins

Serves 2

  • 1 pack Chicken Wings
  • 1 tsp grated Fresh Ginger
  • ½ cup Yogurt (full fat coconut cream for paleo)
  • 1 ½ tsp Paprika
  • 1 tsp Garam Masala
  • ½ tsp Turmeric Powder
  • ¼ tsp ground Coriander
  • ½ tsp ground Cumin
  • Pinch or two Cayenne Pepper
  • 2 tsp Lemon Juice
  • 3 cloves Garlic, pressed through garlic press
  • Sea Salt and Black Pepper
  • Dash or two of hot sauce, depending on your desired level of spiciness
  • Cilantro leaves, for garnish (optional)


Pat chicken wings dry.

Place them in a large bowl with ½ teaspoon salt, ¼ teaspoon black pepper, paprika, garam masala, turmeric, coriander, cumin, and cayenne. Using your hands, mix/rub the spices into the chicken; set aside for a moment.

In a small bowl, combine the yogurt (coconut cream for paleo), lemon juice, garlic and ginger and mix to blend; pour over the chicken, rubbing it in, and allow it to marinate for at least 30 minutes, up to overnight.

When ready to bake, preheat your oven to 450 degrees. Place a wire rack over the baking sheet.

Remove the chicken from the marinade, and allow the excess to drip off; place the wings onto the wire rack, and bake in the oven for about 25 minutes, until slightly charred and crisp. Garnish with a sprinkle of fresh herbs, if desired, and serve.

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60 Mins Indian Recipes Meat Paleo Recipe

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