Moroccan Chicken Wings


I am the biggest chicken wing fan EVER – I could eat them every day, and often eat a kilo at a time!  This recipe is simple and good, and a change to the usual Asian marinades.  Perfect for a tasty snack or entrée.



15 chicken wings, cut at the joints and tips discarded

3/4 cup tomato sauce

1 large onion diced

4 garlic cloves crushed

1Tbsp English mustard

1 Tbsp fresh thyme, chopped

1 Tbsp chilli powder

2 Tbsp tandoori paste

2 tsp fresh ginger, grated

2 Tbsp Worcestershire sauce

1 Tbsp lemon juice

Pinch salt

3/4 cup natural yoghurt



Mix all of the marinade ingredients together then add wings.  Make sure all of the wings are coated then marinate for a few hours (or overnight).    Place wings on a paper-lined baking tray and cook for 20-25 minutes (depending on the size of the wings) at 180 degrees celsius.





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