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.
INGREDIENTS:
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
METHOD:
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.
Jacqui, can’t believe you admit to eating a kilo at a time! Funny! Great recipe by the way, love the inclusion of yoghurt. Personally I love keeping the wing tips on – any particular reason why you discard them? 🙂
LikeLiked by 1 person
Oh come on… a kilo isn’t that much really…. is it??? 🙂 The wing tips – I just can’t be bothered with them really. You must be part Chinese if you love the tips!! 🙂
LikeLike
Definitely part Chinese 🙂
LikeLiked by 1 person