Tandoori Chicken Wings

I adore tandoori chicken but as I don't have a tandoor to authentically recreate the dish at home, I try to come as close as possible by using a delicious marinade and high heat cooking in my oven or on my grill.

This recipe is a bit different in that I've made it dairy free by using coconut milk in place of the yogurt that is traditionally used and I chose to use chicken wings, which though I'm sure has been done, I've never had them tandoori style. Eammon was in the mood for wings and I was craving tandoori...so there you have it, Tandoori Chicken Wings.

I realize that the recipe appears a bit overwhelming with the long list of ingredients but it really is simple in that everything is dumped into one big bowl and left to marinate for a few hours and then the chicken is baked or grilled so the hands on time is really minimal and the reward is huge. The wings were crispy on the outside, juicy on the inside and flavorful throughout. These Tandoori Wings were a perfect way to satisfy everyone's craving.

 

Tandoori Chicken Wings

• 4-5 lbs. chicken wings, cut into drumettes and flats, discard tips or save for soup
• 14 oz. can coconut milk
• 2 TBS. fresh lemon juice
• 1/4 tsp. ground cardamom
• 1/2 tsp. cayenne
• 1/4 tsp. ground cinnamon
• 1/4 tsp. ground cloves
• 3/4 tsp. coriander
• 1/2 tsp ground cumin
• 1/2 tsp. garlic powder
• 1/4 tsp. ground ginger
• 1/8 tsp. nutmeg
• 3/4 tsp. paprika
• 1/4 tsp. fresh ground pepper
• 1/2 tsp sea salt
• 1 healthy pinch saffron
• 1/4 tsp. ground turmeric

Combine the coconut milk, lemon juice and all the spices in a large bowl and mix well. Add the chicken pieces and stir to coat well. Cover and refrigerate at least 4 hours, preferably overnight. Preheat oven to 500F. Line a baking sheet with aluminum foil and lightly grease with coconut oil or oil of your choice. Lay the chicken pieces skin side up. Bake for 20-25 minutes until cooked through and the skin is crispy.

Enjoy!