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Ingredients
Chicken wings:
2 cloves garlic, crushed
2 cm piece ginger, grated
30 ml sunflower oil
15 ml lemon juice
7.5 ml garam masala
5 ml cumin
5 ml paprika
2.5 ml ground coriander
2.5 ml turmeric
250 ml LANCEWOOD® Double Cream Plain Yoghurt
Salt to taste
16 chicken wings
Coriander & mint sauce:
A 10 cm piece of cucumber, finely diced
30 ml freshly chopped coriander
15 ml freshly chopped mint
2 spring onions, thinly sliced
250 ml LANCEWOOD® Double Cream Plain Yoghurt
Salt to taste
Method
Chicken wings:
In a large bowl, combine all the ingredients for the chicken wings. Score the chicken wings and add to the sauce. Mix to coat. Cover and refrigerate for at least 2 hours. Place on a wire rack on a baking sheet and bake in a preheated oven at 200°C for 25 – 35 minutes.
Coriander & mint sauce:
Combine all the ingredients for the yoghurt sauce and serve with chicken wings.
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