Chicken Wings Recipe
marinated in yogurt & spices (GF) -- choose between tandoor-roasted wings tossed with ghee, cilantro, onion, & lime OR crispy chili tamari wings (6 per order)
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Ingredients
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Marinade
For Tandoor-Roasted Wings
For Crispy Chili Tamari Wings
Method
Marination
- 1
Prepare the Marinade
In a large bowl, combine the plain yogurt, ginger-garlic paste, turmeric powder, cumin powder, Kashmiri red chili powder, salt, and lemon juice. Mix well until smooth.
- 2
Marinate the Chicken
Add the chicken wings to the marinade, ensuring they are well-coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, preferably overnight for best flavor.
For Tandoor-Roasted Wings
- 3
Preheat and Prepare
Preheat the oven to 425°F (220°C). Line a baking sheet with aluminum foil and place a wire rack on top.
- 4
Roast the Wings
Remove the marinated chicken wings from the refrigerator. Arrange them on the wire rack in a single layer. Bake in the preheated oven for 30-35 minutes, turning halfway through, until crispy and golden.
- 5
Toss with Ghee and Garnishes
In a small saucepan, melt the ghee over low heat. Once the wings are done, remove them from the oven and toss them in the melted ghee. Garnish with chopped cilantro, sliced onion, and serve with lime wedges.
For Crispy Chili Tamari Wings
- 6
Preheat and Prepare
Preheat the oven to 425°F (220°C). Line a baking sheet with aluminum foil and place a wire rack on top.
- 7
Bake the Wings
Remove the marinated chicken wings from the refrigerator. Arrange them on the wire rack in a single layer. Bake in the preheated oven for 30-35 minutes, turning halfway through, until crispy and golden.
- 8
Prepare Tamari Sauce
In a small bowl, mix the tamari sauce, chili flakes, and sesame oil together until well combined.
- 9
Toss with Sauce and Garnishes
Once the wings are done baking, remove them from the oven and toss them in the tamari mixture. Garnish with chopped green onions and serve hot.