John Myers
Ingredients for 8 servings:
- 1.2 kg chicken wings
- 3 garlic cloves
- 40 g ginger
- 200 g yogurt
- 1 tbsp lemon juice
- 2 tbsp spice paste (tandoori paste)
- Salt
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
Peel and finely chop the garlic and ginger. Mix in a bowl with yogurt, lemon juice, and tandoori spice. Wash the chicken wings and dry them with kitchen paper. Brush the chicken wings all over with the paste and refrigerate for 24 hours. Preheat the oven to 225°C. Line a baking tray with baking paper and arrange the chicken wings on it. Set the oven to 200°C fan/convection oven and place the tray on the middle rack. Roast for 10 minutes. Then, using tongs, turn the chicken wings over and sprinkle with salt. Roast for another 10 minutes. Turn on the grill and grill for 10 minutes. The chicken wings should now have a nice brown color. Tip: This recipe is easy to make ahead. After the second 10 minutes, you can let the chicken wings cool and then return them to the refrigerator overnight. Then, on the day of the party, the oven can be heated up and you only have to bake the last 10 minutes under the grill while the oven is still heated.
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