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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
Method
    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.
Ingredients
    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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