Tandoori wings

**Serves 4**

**Preparation time:** 10 minutes
**Marinating time:** 3 - 24 hours
**Cooking time:** 40 minutes

Ingredients
500ml plain yoghurt
3 tbsp tandoori masala or tikka masala spice
1 tbsp lemon juice
3 cloves of garlic, finely chopped or minced
1 tbsp fresh ginger, grated
1 tsp salt
1kg chicken wings

* If you are cooking these outside on the braai or bbq then you don’t need the cornflour or baking powder, just put the seasoning over the wings.

Method
Put all of the ingredients into a non-reactive bowl and mix. Add the chicken wings and put into the fridge to marinate.

Get the coals burning and when they are white hot, cook the wings over indirect heat for about 30-40 minutes, or until golden and cooked through, turning from time to time to stop them burning.

When they are cooked, toss the wings in the sauce.

If you want to cook inside, preheat the oven to 200c. Put the oil in a large oven tray and put into the oven.

You need to use a large tray so that the wings have space around them and are in a single layer, this is important to get them crispy. Put into the oven for 20 minutes.

Turn your wings over and put back in the oven, they will take another 15-20 minutes.

Alternatively you can cook these in your air fryer in batches.