These wings can be eaten on their own, with chips or with rice. You may want to prepare a dish like this as a starter during Ramadan, kids and adults love it!

This recipe Quick Tandoori Chicken Wings was something I threw together one day for lunch when I didn’t have time to cook a Curry; the Quick Tandoori Chicken Wings don’t need very long to marinate, I fried my wings almost immediately. It is perfect for those days when you’re out of ideas and just need something on the table and fast! While this recipe isn’t an authentic ‘tandoori’ recipe it certainly delivers on taste and ease of preparation which in my opinion is always a good thing. We love having this for iftar (sunset, when fasting Muslims break their fast) and it’s a great snack to make when entertaining. My kids never complain when this dish is on the menu, I’ve had some rave reviews from friends also who tell me it’s a firm favourite in their households too.

You can use either dark or light soy sauce, depending on what you have to hand; dark soy sauce will give your cooked wings a darker colour and light soy sauce will retain the bright colour of the tandoori powder but is slightly saltier. I use both light and dark soy sauce and they both work well for me. This marinade doesn’t need to be limited to wings only, I use the same marinade for niblets, boneless chicken and drumsticks. The boneless chicken makes an excellent filling for wraps and sandwiches, just add 1 – 2 tbsp of oil to the marinade as otherwise chicken breasts can become very dry. Marinate ahead of time and freeze individually on a flat tray for days when you want a hassle free meal; this way you can cook as much or as little as you need. I always buy 2 – 3 kilograms of chicken wings, wash and marinate them using this recipe (double or triple quantities as required) and freeze in 1 kilogram portions. When I want to cook the wings I leave the frozen portion out that morning for the evening, if I feel like one portion isn’t going to be enough I take out two portions. Alternatively you can defrost using a microwave. Give this recipe a try, I guarantee you will make it again and again and again….

You will need: for Quick Tandoori Chicken Wings

2kg chicken wings/niblets (washed and drained)
3 tbsp soy sauce (light or dark)
1 1/2 tbsp tandoori powder (I use Rajah brand)
1 – 2 tbsp lemon juice
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp chilli sauce (I use a brand known as Mr Naga)
chopped coriander for garnishing (optional)

Method:

Wash and drain your chicken niblets/wings. To your chicken add 3 tbsp soy sauce, 1 1/2 tbsp of dry tandoori powder, if you aren’t using powder then a paste in equal quantity should be fine….

….1 – 2 tbsp lemon juice, 1/2 tsp salt and 1/2 tsp black pepper. I added 1/2 a teaspoon of chilli sauce/pickle – this one is available in the UK and is called Mr Naga. It’s made from Scotch Bonnet Peppers and is fiery and hot. My cooked wings weren’t spicy, they were mild and my children enjoyed them; by all means add 1 tsp or more if you want REALLY spicy wings! You can use any chilli sauce you like if you can’t get hold of this.

To cook the wings you can oven bake or pan fry them. I would recommend baking them in the oven for 25 – 30 minutes at between gas mark 5 – 6, as the wings have skin on them which provides fat and keeps the chicken tender but crisps up nicely. I usually air fry my wings for 15 – 20 minutes in my Phillips Airfryer  – I will post a review and video of what this is and how it works, it’s basically like a convection oven but better. Alternatively heat a little oil in a pan, add your wings and shallow fry for 10-15 minutes either side. The wings should brown nicely while cooking, your kitchen should have some wonderful aromas that’ll make your taste buds water!

Once cooked through garnish with a sprinkling of finely chopped coriander and serve your chicken wings. Goes great with chips, some salad or rice.

Bon Appétit!!

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