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 |
| 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 | |
Ingredients
Cooking Instructions
Download PDFFinely 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.
