crispy baked Tandoori chicken wings
These crispy baked chicken wings are marinated in Tandoori spices for a little Indian Kick! They use Greek yogurt and are a healthier appetizer option!
Ingredients
For the wings:
- 3/4 Cup Cup Non-fat, Plain Greek yogurt
- 1 1/2 Tbsp Fresh lemon juice
- 1/2 Tbsp Fresh ginger, minced
- 1/2 Tbsp Garlic, minced
- 1/2 Tbsp Allspice
- 3/4 tsp Cayenne
- 3/4 tsp Smoked paprika
- 1 Tbsp Cumin powder
- 1/2 Tbsp Coriander seed powder
- 3/4 tsp Salt
- Generous pinch of pepper
- 1 Tbsp Coconut oil, melted
- 1 1/2 Lbs Chicken wings (about 12 wings)
For the yogurt dip:
- 1 Cup Non-fat, Plain Greek yogurt
- 1/2 tsp Salt
- Pinch of pepper
- 1/2 Cup Cilantro, roughly chopped
- 1/4 Cup Mint, roughly chopped
Instructions
- In a large bowl mix together all of the ingredients for the wings, and stir well to make sure all the spices are evenly distributed. Add in the wings and stir so that they are coated in the yogurt mixture. Cover and refrigerate for at least 2 hours
- Once the wings have marinated, preheat your oven to 400 degrees and line a baking sheet with cooking spray.
- Take the wings out of the marinade (don’t scrape off the excess!) and place them on the prepared baking sheet. Bake until the outside has darkened and is nice and crispy, about 45-50 minutes.
- While the chicken cooks, combine all of the dip ingredients in a small food processor and process until well combined and the herbs have broken down.
- Once the chicken wings are done, serve with the yogurt dip and DEVOUR.
Notes
I also tested this recipe with half the amount of the spices. In our house, we LOVE big, bold Indian flavour, so we preferred it this way. However, if you like Indian food that is on the mild side, I suggest that you cut the lemon juice, allspice, cayenne, smoked paprika, cumin and coriander seed in half.