Tandoori Chicken Wings with Mango Chutney and Cucumber Radish Raita

Preheat the oven to 200°C. Zest lemon and cut into wedges. Pat chicken wings dry on paper towel. Combine chicken wings, tandoori paste, lemon zest and juice (to taste) and honey/mango chutney (see tip) and mix well to thoroughly coat. Allow wings to marinate in the fridge for as long as you can.

Tip! Marinating the wings overnight maximises flavour. If anyone is a bit sensitive to spice, you can leave out the tandoori paste.

Line a baking tray with baking paper. Arrange chicken wings in a single layer. Transfer to oven and bake wings, turning halfway, for 40-45 minutes or until golden and caramelised.

Tip! Use two trays if necessary. We suggest setting a timer for 30 minutes to turn wings and check they aren't getting too brown

In a medium pot, bring 1¹⁄₂ cups water to a boil. Stir in the rice. Cover and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Remove from heat and set aside, with lid on, in a warm place to let rice finish cooking. Fluff the finished rice with a fork.

Tip! Taste the rice. If it is still too firm, add a few more spoonfuls of water.

Grate cucumber on the coarse side of a grater. Sprinkle with a little salt and place in a sieve over a bowl and allow excess water to drain out (see tip). Trim radish and thinly slice. Pick mint leaves and roughly chop. Trim spring onion and thinly slice, keeping white and green parts seperate. Peel and mince garlic. Cut lemon in half.

Tip! Press cucumber with a spoon to hurry this along. You can use a mandolin to slice the radish.

Mix together drained cucumber, radish, juice of lemon (to taste), spice mix, most of the mint, white parts of spring onion, minced garlic and the yoghurt. Season with salt and pepper to taste.

Tip! If you prefer a drier, more salad-like side, just add the yoghurt gradually until it reaches your desired consistency.

Serve golden brown wings sprinkled with remaining mint and green spring onion parts, with rice and plenty of the radish raita alongside. Eat with your fingers and Enjoy!

Preheat the oven to 200°C. Zest lemon and cut into wedges. Pat chicken wings dry on paper towel. Combine chicken wings, tandoori paste, lemon zest and juice (to taste) and honey/mango chutney (see tip) and mix well to thoroughly coat. Allow wings to marinate in the fridge for as long as you can.

Tip! Marinating the wings overnight maximises flavour. If anyone is a bit sensitive to spice, you can leave out the tandoori paste.

Line a baking tray with baking paper. Arrange chicken wings in a single layer. Transfer to oven and bake wings, turning halfway, for 40-45 minutes or until golden and caramelised.

Tip! Use two trays if necessary. We suggest setting a timer for 30 minutes to turn wings and check they aren't getting too brown

In a medium pot, bring 1¹⁄₂ cups water to a boil. Stir in the rice. Cover and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Remove from heat and set aside, with lid on, in a warm place to let rice finish cooking. Fluff the finished rice with a fork.

Tip! Taste the rice. If it is still too firm, add a few more spoonfuls of water.

Grate cucumber on the coarse side of a grater. Sprinkle with a little salt and place in a sieve over a bowl and allow excess water to drain out (see tip). Trim radish and thinly slice. Pick mint leaves and roughly chop. Trim spring onion and thinly slice, keeping white and green parts seperate. Peel and mince garlic. Cut lemon in half.

Tip! Press cucumber with a spoon to hurry this along. You can use a mandolin to slice the radish.

Mix together drained cucumber, radish, juice of lemon (to taste), spice mix, most of the mint, white parts of spring onion, minced garlic and the yoghurt. Season with salt and pepper to taste.

Tip! If you prefer a drier, more salad-like side, just add the yoghurt gradually until it reaches your desired consistency.

Serve golden brown wings sprinkled with remaining mint and green spring onion parts, with rice and plenty of the radish raita alongside. Eat with your fingers and Enjoy!