November 22, 2016

Tandoori Chicken Wings & Yogurt Dipping Sauce

45 min

Make your favorite Indian restaurant dish using House of Raeford chicken wings. Our yogurt dipping sauce adds the perfect touch of sweet.

Serves: 3 – 4

Tandoori Chicken Ingredients 

1 pounds chicken wings

3 cloves garlic (minced)

1/2 tsp freshly grated ginger

1 tsp salt

1/4 tsp black pepper

1 tsp garam masala

1 tsp paprika

1/2 tsp turmeric

1/2 tsp coriander powder

1/2 tsp cumin powder

1/2 tsp cayenne pepper

1/2 cup full fat plain or greek yogurt

Yogurt Dipping Sauce

1 cup full fat plain or greek yogurt

1 clove garlic (minced)

2 tbsp chopped cilantro

pinch of salt

2 tsp honey

Pat the chicken wings dry with a paper towel and place them in a large mixing bowl.

Add all the remaining tandoori ingredients into the bowl and mix with your hands to coat the chicken.

Allow the chicken to marinade for half an hour at room temperate or up to overnight in the refrigerator.

Preheat oven to 450F.

Place chicken on an oven safe wire cooling rack and allow the excess marinade to drip for a few minutes.

Place the cooling rack with wings on top of a baking sheet and bake chicken for about 25 minutes, or until crispy and browned.

Allow wings to rest for 5 minutes before serving.

Whisk all the dipping sauce ingredients in a small mixing bowl and serve with tandoori chicken wings.

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