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Air-fryer tandoori chicken wings recipe

The Kitchen
1400x919_Air-fryer tandoori chicken wings

Created by the Tesco Kitchen

Seema’s yogurt-marinated tandoori wings are one of three punchy wings recipes she created for wing fan, Chunkz. These spicy, warming wings, with dollops of zingy gingery coriander chutney are going to change your life. You could serve with some coriander rice to make it more of a meal, and the coriander chutney would also go so well with salmon, if you’ve got some leftover.

See method
  • Serves 4
  • Takes 1 hr, plus 1-24 hours marinating
  • 328 calories / serving

    Ingredients

    For the wings

    • 1kg chicken wings
    • 500g full-fat natural yogurt
    • 2 tsp chilli powder
    • 2 tsp Kashmiri chilli flakes
    • 2 tsp ground cumin
    • 2 tsp ground coriander
    • 2 tsp garam masala
    • 1 tsp salt
    • 2 tsp ground black pepper
    • 4 cloves garlic, finely grated
    • 15g ginger, finely grated
    • 4-6 green chillies, split lengthways
    • 1 lemon, juiced

    For the coriander chutney

    • 30g pack fresh coriander
    • ½ x 30g pack fresh mint
    • 4 green chillies, trimmed
    • 1 tsp cumin seeds
    • 2cm piece of ginger
    • 1 lemon, juiced

    • coriander leaves or mint leaves, to serve
    • lemon wedges, to serve

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    Each serving contains

    Energy
    1365kJ 328.0kcal
    16%
    Fat
    21g
    medium30%
    Saturates
    7g
    high34%
    Salt
    1.6g
    medium26%
    Sugars
    5g
    low6%

    of the Reference intake

    Carbohydrate 8.1gProtein 25.4gFibre 3.3g

    Method

    1. Use a sharp knife to remove the wing tips. To do this, hold the wing in your non-dominant hand and look for the small boney part at the smallest end of the wing, place the knife at the top of this joint and firmly cut down (keep these in a freezer bag in the freezer for making stock or soup). Next, separate the drumette and the flat. The drumette is the larger drumstick part and the flat is the smaller flatter part that was attached to the wing tip. Firmly cut down though the joint just like when you removed the wing tip. Pat the wings completely dry with kitchen paper.
    2. In a large bowl, whisk together all the remaining wings ingredients to make the tandoori marinade. Add the wings, tossing well to coat. Cover and leave to marinate in the fridge for at least 1 hour, or up to 24 hours.
    3. Add the wings to the basket of an air fryer (work in batches if necessary so they’re in one layer with a little space around them) and cook for 30-40 minutes at 200°C, until cooked through and charred.
    4. Meanwhile, place all the chutney ingredients into a blender or food processor with 2 tbsp of water. Blitz until finely chopped and combined in an almost smooth sauce. Season generously with salt and pepper to taste.
    5. Pile the hot tandoori wings onto a platter, scatter over some extra fresh coriander or mint leaves, and serve alongside the vibrant green chutney, plus some lemon wedges.