Ingredients
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1/2
-
1
-
2 - 3
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2
-
1
-
2
-
1
-
1
-
1 1/2
-
3/4
-
-
-
-
-
Directions
Tandoori Chicken Wings,This tandoori chicken wing recipe is done easily in the oven. An adaptation of one of Sara Moulton’s recipes. Cook time does not include this marinating time.,Anything Thai flavored goes over well in this house, and these wings did not disappoint! I marinated the wings for the full 8 hours. I followed your recipe exactly, and we devoured these! I served them with peanut noodles and a cucumber salad…heaven! I will fix these as an appetizer next time my family gets together. Delicious! Another keeper, Kathy. Your recipes are always great!
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Steps
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1
Done
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Put the Onion, Ginger, Garlic, Lime Juice, Yogurt, Vegetable Oil, Cumin, Coriander, Salt, Cayenne and Turmeric in a Blender and Blend Until Smooth. Pour the Mixture Into a Resealable Plastic Bag (or Into a Bowl) and Put in the Refrigerator. This Can Be Done the Night Before. It Lets the Flavors Blend Together Before the Chicken Even Touches It. |
|
2
Done
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About 8 Hours or So Before Cooking, Score Each Chicken Wing at Least Twice Each, About 1/4 Inch Deep, and Then Add Them to the Marinade. Close the Bag and Knead Until the Wings Are Evenly Coated With the Marinade. Refrigerate Them For About 8 Hours. |
|
3
Done
|
Preheat the Oven to 400 Degrees F. Place the Wings in One Layer on a Rack on a Rimmed Baking Sheet. Bake For About 25 to 30 Minutes. Make Sure to Turn Them Halfway Through the Cooking Time. Bake Until the Chicken Is Cooked Through and Done. |
