16 chicken wings, tips cut off
1/3 cup tandoori curry paste (see Cook’s note)
2 tablespoons coconut cream
1/3 cup roasted peanuts, finely chopped
Fresh Herb and Ginger Relish (see recipe below)
Equipment: Line a large baking tray with baking paper.
Preheat the oven to 160ºC fan bake.
Combine the tandoori paste, coconut cream and chopped peanuts in a large bowl. Add the wings and turn to coat.
Place on the prepared baking tray and season with salt. Roast for 40 minutes until golden and fully cooked through.
To serve: Arrange the wings on a platter and serve with the Fresh Herb Relish.
Cook’s note: My tandoori paste was quite soft. If using a firm paste, add another tablespoon of coconut cream so it will easily coat the wings.