Tandoori Chicken Wings

Tandoori Chicken Wings

Prep time: 45 min / Yield 2-3
Wine Pairing: Dry White, Cabernet Sauvignon


2lb Chicken drumettes and winglets
1/3 cup tandoori paste
1 tsp garam masala
1 tsp ground ginger
1 tsp garlic powder
½ tsp black pepper
¼ tsp cayenne
1/3 cup plain yogurt
2 tbsp mango chutney
2 tbsp vegetable oil


Preheat oven to 425F. Line a large rimmed baking sheet with parchment paper.

In a large bowl whisk together all ingredients except for the mango and chutney, add in wings and toss well to coat.

Lay out wings on baking sheet and roast for 30-40 minutes only turning once.

Mix mango chutney and yogurt together and serve with wings.