Spicy & Tangy Yoghurt Marinated Buffalo Wings

Spicy & Tangy Yoghurt Marinated Buffalo Wings

Recipe by Louis Tikaram

Ingredients

• 1kg chicken mid wings

  1 tbsp Coles sea salt

  1 tbsp baking powder

  1 1/2 cups Jalna Greek yogurt

  3 limes

  3 tbsp hot sauce (preferably Frank's)

  1 tbsp Coles honey

  3 garlic cloves, finely grated

  6 tbsp unsalted butter

  2 tbsp Patak’s tandoori curry paste

  2 pieces garlic naan (for serving)

  1/2 cup coriander leaves

Method

• Preheat the oven to 220 degrees and line a baking tray with foil. Place a wire rack inside the tray.

  In a large mixing bowl, toss the chicken wings with sea salt and baking powder until coated. Transfer the wings to the prepared baking tray and spread them out evenly.

  Roast the wings in the preheated oven, turning them halfway through, until they are lightly browned, for about 25-35 minutes.

  Change the oven setting to grill and turn the wings again. Grill them, turning halfway through, until they are charred in spots and crisp, for about 8-12 minutes. Let them cool slightly.

  Squeeze the juice of 1 lime into a large mixing bowl. Stir in the hot sauce, honey, and 1/2 cup of yoghurt. Season with salt.

  In a small saucepan, heat the finely grated garlic and unsalted butter over medium heat until the butter is melted and the garlic is fragrant, which takes about 2 minutes. Add 1 tbsp tandoori curry paste and cook, stirring, until fragrant for about 30 seconds. Scrape the garlic mixture into the bowl with the lime juice/yogurt mixture.

  Whisk vigorously to emulsify. Taste and add more salt if needed.

  Transfer the wings to the sauce and toss to coat them.

  Arrange the garlic naan on a serving plate. Place the wings on top and sprinkle with coriander leaves. Serve with the remaining yogurt in a sauce bowl and lime wedges.

More like this