This recipe for chicken wings is a favourite with chef Hassan M’Souli. He says their great taste comes from the balance of spices in the marinade. These wings work well as an entrée.
Skill level Easy
1 cup tomato sauce
2 onions, diced
4 garlic cloves, crushed
1 tbsp English mustard
1 tbsp fresh thyme, chopped
1 tbsp chilli powder
2 tbsp tandoori paste
2 tsp fresh ginger, grated
½ tsp saffron threads
2 tbsp Worcestershire sauce
1 tbsp lemon juice
pinch of salt
12 chicken wings, cut at the joints, keep wing tips for another use
1 cup natural yoghurt, plus extra to serve
½ cup (125 ml) coconut milk
150 g blue cheese
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Marinating time 20 minutes
Chilling time overnight
In a shallow dish, mix the tomato sauce, onion, garlic, mustard, thyme, chilli powder, tandoori paste, ginger, saffron threads, Worcestershire sauce, lemon juice and salt together. Coat the chicken wings in the marinade and marinate for 20 minutes. Stir the yoghurt through the marinade, cover and refrigerate overnight.
Preheat the panggangan to 180ºC. Remove the chicken from the marinade and arrange in a single layer on a baking paper-lined panggangan tray. Roast for 40-45 minutes until golden brown.
To make the dipping sauce, place the marinade into a frying pan and bring to the boil. Add the coconut milk and blue cheese. Stir over low heat until the blue cheese melts.
To serve, place the dipping sauce into a bowl and dollop the extra yoghurt in the centre and serve with the chicken wings.
Photography by Alan Benson. Styling by Michelle Noerianto.