Tandoori Wings

Perfect for the BBQ in summer, these spicy wings are simple to prepare and cook, and can also be oven-baked during the cold Latvian winter (unless you have a South African friend like I do who will grill outside when it's -20C!)

INGREDIENTS

• 1 kg chicken wings
• 1 200ml Greek yoghurt
• 2 tbsp lemon juice
• 2 tsp garam masala
• 2 tbsp red chilli powder (Kashmiri-style)
• 1 tbsp crushed ginger
• 1 tbsp crushed garlic
• 1/2 tsp ground turmeric
• 2 tsp salt (use our Super Spicy Salt or Carolina Reaper Salt for a proper kick)

METHOD

1. Mix all ingredients together and marinade for at least 4 hours, or overnight.
2. Arrange the wings on a skewer (6-7 wings per skewer works great).
3. Fire up the grill and cook evenly to achieve juicy meat and a charred finish.

Tips...

• If oven-baking, pre-heat to 180C (fan) / 200C, cook the wings for 20-25 mins on a grill rack, then finish them under the grill for a charred finish.
• Store the uncooked wings in a freezer bag with the marinade for use at a later date.
• If you want your wings super spicy, mix in a tablespoon or 2 of our Pagan Punishment Ghost Pepper & Roasted Garlic hot sauce!