Tandoori Chicken Wings with Fresh Herb and Ginger Relish
Photography 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.
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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.