Air Fryer Tandoori Marinated Chicken Wings
Ingredients
For the Chicken
To serve
250ml Irish Yogurts Clonakilty Greek Style Natural Yogurt
1 tsp Ground Turmeric
1 tsp Garam Masala
2 tsp red chili powder
1 tsp smoked paprika
1 tsp Coriander powder
1 tbsp chickpea flour
1 tbsp Ginger, grated
1 tbsp Garlic, chopped
1 tbsp Lime zest and juice
600g Chicken Wings, boneless skinless
2 Lime wedges
40g coriander leave, chopped
40g salad leaves
Salt and pepper
Method
- To prepare the Chicken
- To cook
- In a bowl, Combine the yogurt, turmeric, garam masala, red chilli, smoked paprika, coriander, chickpea flour, ginger, garlic, lime juice.
- Add the wings and stir well to ensure the wings are well coated with the marinade.
- Cover the bowl with cling film and place it in the refrigerator. Set aside for a minimum of 30 minutes up to 8 hours or overnight to let the yogurt and spices marinate the wings.
- Preheat the air fryer to180˚C.
- Carefully, place the chicken wings in the basket without overcrowding the basket and ensuring some marinate is still covering the wings.
- The chickpea flour will help the marinate to hold on the wings.
- Air fryer for 12-15 minutes until cooked through, crispy and well coloured, turning the wings halfway if desired for an evenly coloured and crispy wings.
- Remove from the basket and serve immediately with a extra fresh coriander, salad leaves and lime wedges or your favourite chutney.
