Neil mentioned some of his favorite meals of 2017. One of them was a recipe for Tandoori Chicken Wings by Simon Majumdar. For all his recipes and more, here's his website!
It's a spicy Indian rendition on chicken wings and is always a foodie favorite!
Check out the recipe here:
20 Chicken Wings (remove wing tips and split the wings into drumettes and wingettes)
2 Inches Fresh Ginger (Peeled)
4 Garlic Cloves (Peeled)
3 Serrano Chili (Deseeded)
½ Cup Whole Milk Yogurt
½ Lemon (Juiced)
1 Pinch Saffron Infused in 1 Tablespoon Milk (optional)
1 Tsp Salt
1 Tsp White Sugar
1 Tsp Ground Cumin
1 Tsp Ground Coriander
1 Tsp Hot Red Chili Powder
1 Tsp Turmeric
Place the wings in a non-reactive bowl.
Place the ginger, serrano chili and garlic in a food processor and blend with a little salt and water until it is a smooth puree.
Mix this with the yoghurt, lemon juice and dry spices and combine well.
Pour this over the chicken wings and massage well until each wing has a good coating.
Cover the bowl with plastic wrap and chill for at least two hours.
When ready to cook. Remove from the marinade and shake off any excess.
I like to bake these (7 mins a side, turning once) and then gently broil the presentation side until they take on a bit of color.