Tandoori Chicken Wings with Mango Chutney and Cucumber Radish Salsa

Preheat the oven to 200°C. Zest lime and cut into wedges. Pat chicken wings dry with paper towel. Combine chicken wings, Coriander, Cumin & Curry Powder mix, tandoori paste, lime zest and juice (to taste) and mango chutney (see tip) and mix well to thoroughly coat. Allow wings to marinate in the fridge for as long as you can.

Tip! Marinating the wings overnight maximises flavour. If anyone is a bit sensitive to spice, you can leave out the tandoori paste.

Line a baking tray with baking paper. Arrange chicken wings in a single layer. Transfer to oven and bake wings for 40-45 minutes, turning halfway, until golden and caramelised.

Tip! Use two trays if necessary. We suggest setting a timer for 25 minutes to turn wings and check they aren't getting too brown

In a medium pot, bring 1¹⁄₂ cups water to a boil. Stir in the basmati rice. Cover and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Remove from heat and set aside, with lid on, in a warm place to let rice finish cooking. Fluff the finished rice with a fork.

Tip! Taste the rice. If it is still too firm, add a few more spoonfuls of water.

Dice Lebanese cucumber. Trim radish and thinly slice. Dice tomato. Mix the veggies together and season to taste with lime juice, salt and pepper.

Pick mint leaves and roughly chop. Trim spring onion and thinly slice, keeping white and green parts separate. Peel and mince garlic. Mix together most of the mint, white parts of spring onion, minced garlic and the Greek yoghurt. Season with salt and pepper to taste.

Serve golden brown wings sprinkled with remaining mint and green spring onion, with rice and plenty of the radish raita alongside. Eat with your fingers and Enjoy!

Preheat the oven to 200°C. Zest lime and cut into wedges. Pat chicken wings dry with paper towel. Combine chicken wings, Coriander, Cumin & Curry Powder mix, tandoori paste, lime zest and juice (to taste) and mango chutney (see tip) and mix well to thoroughly coat. Allow wings to marinate in the fridge for as long as you can.

Tip! Marinating the wings overnight maximises flavour. If anyone is a bit sensitive to spice, you can leave out the tandoori paste.

Line a baking tray with baking paper. Arrange chicken wings in a single layer. Transfer to oven and bake wings for 40-45 minutes, turning halfway, until golden and caramelised.

Tip! Use two trays if necessary. We suggest setting a timer for 25 minutes to turn wings and check they aren't getting too brown

In a medium pot, bring 1¹⁄₂ cups water to a boil. Stir in the basmati rice. Cover and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Remove from heat and set aside, with lid on, in a warm place to let rice finish cooking. Fluff the finished rice with a fork.

Tip! Taste the rice. If it is still too firm, add a few more spoonfuls of water.

Dice Lebanese cucumber. Trim radish and thinly slice. Dice tomato. Mix the veggies together and season to taste with lime juice, salt and pepper.

Pick mint leaves and roughly chop. Trim spring onion and thinly slice, keeping white and green parts separate. Peel and mince garlic. Mix together most of the mint, white parts of spring onion, minced garlic and the Greek yoghurt. Season with salt and pepper to taste.

Serve golden brown wings sprinkled with remaining mint and green spring onion, with rice and plenty of the radish raita alongside. Eat with your fingers and Enjoy!