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Charred tandoori chicken wings with crunchy coconut potatoes

Jessica Brook
Jessica Brook

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Charred tandoori chicken wings with crunchy coconut potatoes.
Charred tandoori chicken wings with crunchy coconut potatoes.James Moffatt

A simple yoghurt marinade gives chicken wings spice and creaminess, while roasting potatoes in coconut oil gives them a satisfying crunch.

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Ingredients

  • 1kg chicken wings

  • ½ cup Greek-style yoghurt, plus extra to serve

  • ¼ cup quality tandoori paste

  • 1 tbsp lime juice, plus lime wedges, to serve

  • 2 tsp salt flakes 

  • 2 tsp cracked black pepper

  • 1kg small Sebago potatoes, halved

  • 2 tbsp coconut oil

  • 2 tbsp shredded coconut

  • 2 Lebanese cucumbers, sliced lengthways

  • 1 cup red vein sorrel, to serve

Method

  1. Step 1

    Combine chicken wings, yoghurt, tandoori paste and lime juice in a large bowl. Season with half the salt and pepper and toss to combine. Marinate for 10 minutes.

  2. Step 2

    Preheat the oven to 180C fan-forced (200C conventional). Toss potatoes in coconut oil and remaining salt and pepper. Place on a large tray lined with baking paper. Bake for 20-25 minutes or until golden. Add coconut and toss to combine. Keep warm.  

  3. Step 3

    Preheat chargrill pan (or barbecue) over medium-high heat. Add the wings and cook, turning occasionally, for 15 minutes or until charred and cooked through.

  4. Step 4

    Serve wings with crunchy potatoes, cucumber, yoghurt and red vein sorrel.

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Jessica BrookJessica Brook is a recipe writer.

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Original URL: https://www.brisbanetimes.com.au/goodfood/recipes/charred-tandoori-chicken-wings-with-crunchy-coconut-potatoes-20210915-h1yloq.html