Tandoori Chicken Wings with Fresh Herb and Ginger Relish
Photography by Josh Griggs.
Wings of any kind are always popular in my house. This three-ingredient version rates very highly and I never seem to cook enough.
Serves: 4
INGREDIENTS
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
Sea salt
Fresh Herb and Ginger Relish
¾ cup mint leaves
¾ cup coriander including tender stems, roughly chopped
1 tablespoon grated fresh ginger
2 teaspoons lime juice
2 tablespoons olive oil
1 long green chilli deseeded, chopped
½ teaspoon sea salt
METHOD
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.
Fresh Herb and Ginger Relish
Place all the ingredients in a food processor and process until smooth, or blitz with a hand-held stick blender.
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.

Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!