Ingredients
- SpinneysFOOD fine salt ½ tsp
- Spring onions 6
- Whole chicken wings 9
- SpinneysFOOD fresh coriander 1½ tbsp
- Serrano chilli 1
- SpinneysFOOD extra virgin olive oil 2 tbsp
- SpinneysFOOD fine turmeric 0.36g
- SpinneysFOOD fine cayenne pepper 0.36g
- Garlic 5g
- Ginger 2.2 tbsp
- SpinneysFOOD garam masala powder 1 tsp
- Coconut flakes 25g
- Double cream yoghurt 250ml
- Lime 2
- Sultanas 30g
- SpinneysFOOD bottled drinking water 125ml
- SpinneysFOOD sea salt ½ tsp
Equipment
- Medium bowl 1
- Whisk 1
- Skewers 3
- Large bowl 1
Nutrition (Per serving)
- Calories 1697
- Fat 121g
- Saturates 36g
- Protein 125g
- Carbs 15g
- Sugars 11g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Tandoori wings with coconut salsa
Indian 25 Mins Prep · 25 Mins Cook
- Finely grate the garlic clove and the 5cm ginger stem. Place the garlic, ginger, yoghurt, spices, ½ tsp salt and the juice and zest of 1 lime in a large bowl and whisk together.
- Add the whole chicken wings and toss until fully coated.
- Let marinate in the fridge for at least 2 hours, or overnight.
- Preheat the oven to 160ºC, gas mark 2, and thread 3 chicken wings onto each skewer.
- Bake for 20 minutes before brushing with more marinade and turning over.
- Set the oven to grill and cook for a further 2 minutes or until crispy and cooked through.
- To make the salsa, soak the coconut flakes and roughly chopped sultanas in hot water for 5-10 minutes. Drain and set aside to cool.
- Deseed and finely chop the chilli, then finely slice the spring onions and chop the coriander leaves. Place all the ingredients in a medium-sized bowl and toss together.
- Serve the chicken wings and salsa together immediately.