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  /  Food   /  Air Fryer Tandoori Marinated Chicken Wings

Air Fryer Tandoori Marinated Chicken Wings

By Chef Kevin Dundon

Air Fryer Tandoori Marinated Chicken Wings by Chef Kevin Dundon
    To prepare the Chicken
  • In a bowl, Combine the yogurt, turmeric, garam masala, red chilli, smoked paprika, coriander, chickpea flour, ginger, garlic, lime juice.
  • Add the wings and stir well to ensure the wings are well coated with the marinade.
  • Cover the bowl with cling film and place it in the refrigerator. Set aside for a minimum of 30 minutes up to 8 hours or overnight to let the yogurt and spices marinate the wings.
  • To cook
  • Preheat the air fryer to180˚C.
  • Carefully, place the chicken wings in the basket without overcrowding the basket and ensuring some marinate is still covering the wings.
  • The chickpea flour will help the marinate to hold on the wings.
  • Air fryer for 12-15 minutes until cooked through, crispy and well coloured, turning the wings halfway if desired for an evenly coloured and crispy wings.
  • Remove from the basket and serve immediately with a extra fresh coriander, salad leaves and lime wedges or your favourite chutney.
    For the Chicken
  • 250ml Irish Yogurts Clonakilty Greek Style Natural Yogurt
  • 1 tsp Ground Turmeric
  • 1 tsp Garam Masala
  • 2 tsp red chili powder
  • 1 tsp smoked paprika
  • 1 tsp Coriander powder
  • 1 tbsp chickpea flour
  • 1 tbsp Ginger, grated
  • 1 tbsp Garlic, chopped
  • 1 tbsp Lime zest and juice
  • 600g Chicken Wings, boneless skinless
  • To serve
  • 2 Lime wedges
  • 40g coriander leave, chopped
  • 40g salad leaves
  • Salt and pepper
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