Tandoori wings with coconut salsa

Tandoori wings with coconut salsa

25 mins Prep · 25 mins Cook

Fire up the grill and get ready for a spicy chicken wing feast

Created by Spinneys
Prep time 25 minutes
Cook time 25 minutes
Serves 4
Cuisine Indian
Diet Family Friendly
Preparation Moderate
Nutrition (per serving)
Calories 1697
Fat 121g
Saturates 36g
Protein 125g
Carbs 15g
Sugars 11g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details


Cooking Instructions

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Finely grate the garlic clove and the 5cm ginger stem. Place the garlic, ginger, yoghurt, spices, ½ tsp salt and the juice and zest of 1 lime in a large bowl and whisk together.


Add the whole chicken wings and toss until fully coated.


Let marinate in the fridge for at least 2 hours, or overnight.


Preheat the oven to 160ºC, gas mark 2, and thread 3 chicken wings onto each skewer.


Bake for 20 minutes before brushing with more marinade and turning over.


Set the oven to grill and cook for a further 2 minutes or until crispy and cooked through.


To make the salsa, soak the coconut flakes and roughly chopped sultanas in hot water for 5-10 minutes. Drain and set aside to cool.


Deseed and finely chop the chilli, then finely slice the spring onions and chop the coriander leaves. Place all the ingredients in a medium-sized bowl and toss together.


Serve the chicken wings and salsa together immediately.