Gunpowder chicken wings recipe
Created by The Tesco Recipes team
Bring Indian flavours to your BBQ with these gunpowder chicken wings. Coat your meat in a fiery marinade and serve with a fresh and fragrant chutney for dipping – these won’t hang around for long!
See method- Serves 6
- 5 mins to prepare and 40 mins to cook
- 407 calories / serving
- Dairy-free
- Gluten-free
Ingredients
- 1 tbsp garlic granules
- 2 tbsp ground cumin
- 2 tbsp ground coriander
- 1 tsp chilli powder
- 1½ tsp bicarbonate of soda
- 18 Willow Farms chicken wings
- 100g bunch spring onions, half roughly chopped, rest finely sliced
- 2 chillies (red or green), 1 roughly chopped, 1 finely sliced
- 2 x 30g packs fresh coriander
- 10g fresh mint, leaves picked
- 3 limes, 1 zested and cut into wedges, 2 juiced
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Shop ingredientsEach serving contains
- Energy
- 1695kJ 407.0kcal
- Fat
- 28g
- Saturates
- 7g
- Salt
- 1.1g
- Sugars
- 2g
of the Reference intake
Carbohydrate 5.5gProtein 32.4gFibre 4.0g
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Sign in to shopMethod
- Mix the garlic, cumin, coriander, chilli powder and bicarbonate of soda in a bowl; season. Add the chicken wings, turning to coat well in the spice mix.
- If cooking in the oven, preheat to gas 6, 200°C, fan 180°C. Arrange the wings on a baking tray and cook for 35-40 mins, turning occasionally, until golden, crisp and cooked through. Alternatively, cook for 25 mins, then finish on the barbecue over an indirect heat for 5-10 mins.
- Meanwhile, put the roughly chopped spring onions and chilli, most of the coriander, the mint, lime zest and juice in a food processor. Blitz to a smooth sauce, scraping down the edges as needed. Spoon into a bowl.
- Scatter the finely sliced spring onions and chilli, and remaining coriander, over the wings. Serve with the chutney, and lime wedges for squeezing over.
- To make in an air-fryer, bake the wings in batches at 180°C for 20 mins, turning halfway.
- Tip: Marinate the chicken up to 2 hrs ahead. The chutney will keep in the fridge for up to 3 days.
- See more BBQ chicken recipes
Freezing and defrosting guidelines
Freeze chutney only. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
