Chicken Wings with Tandoori Coconut Milk Marinade

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I’ve recently become obsessed with Indian food, but many dishes have ghee or dairy, which I try to avoid.  These tandoori chicken wings are an adapted recipe that substitutes coconut milk for yogurt.  This is a perfect game day appetizer when you want something different than traditional buffalo wings.


This recipe is dairy free, grain free, paleo, keto friendly, low carb, gluten free, and soy free.  In addition, turmeric is a great anti-inflammatory spice.  This recipe does contain nightshades (paprika and cayenne) however.

Further Food Nutritionist Commentary:

Spices are an easy way to add tons of flavor to foods without increasing their caloric content while providing tons of flavor! Spices, including turmeric, are full of powerful nutritional properties and the ones in this recipe provide anti-inflammatory, anti-fungal, blood sugar regulation, iron and digestion benefits!

By Amy Shapiro, MS, RD, CDN
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Chicken Wings with Tandoori Coconut Milk Marinade

  • Prep Time: 10 min
  • Cook Time: 40 min (plus 1-8 hours to marinate)
  • Servings: 3

Ingredients

3 tablespoons olive oil

1 teaspoon coriander (ground)

1 teaspoon cumin (ground)

1 teaspoon turmeric (ground)

1 teaspoon cayenne

1 tablespoon garam masala

1 tablespoon paprika

1 cup coconut milk

2 tablespoon lemon juice

4 garlic cloves (minced)

2 tablespoons ginger (minced)

1 teaspoon Himalayan or Celtic sea salt

15-20 chicken wings

Instructions

  1. Heat the olive oil in a small pan over medium heat
  2. Add coriander, cumin, turmeric, cayenne, garam masala and paprika, and heat until fragrant, about 2 minutes.
  3. Turn off heat and let cool completely.
  4. When cool, whisk mixture into coconut milk
  5. Add lemon juice, garlic, salt and ginger and stir until combined.
  6. Coat the chicken in the marinade, cover and chill for at least an hour, or overnight.
  7. When well marinated, preheat oven to 400 degrees.
  8. Place chicken wings on a greased baking sheet, lined with tin foil, and cook for 15 minutes.
  9. Flip wings and bake another 10-15 minutes.
  10. Flip again and broil on high for 5 minutes to get the wings crispy.
Heat the olive oil in a small pan over medium heat Add coriander, cumin, turmeric, cayenne, garam masala and paprika, and heat until fragrant, about 2 minutes. Turn off heat and let cool completely. When cool, whisk mixture into coconut milk Add lemon juice, garlic, salt and ginger and stir until combined. Coat the chicken in the marinade, cover and chill for at least an hour, or overnight. When well marinated, preheat oven to 400 degrees. Place chicken wings on a greased baking sheet, lined with tin foil, and cook for 15 minutes. Flip wings and bake another 10-15 minutes. Flip again and broil on high for 5 minutes to get the wings crispy.

Nutrition Information

Per Serving:  Calories: 555; Total Fat: 45g; Saturated Fat: 17g; Monounsaturated Fat: 6g; Polyunsaturated Fat: 1g; Cholesterol: 128mg; Sodium: 554mg; Potassium: 180mg; Carbohydrate: 5g; Fiber: 1g; Sugar: 0g; Protein: 33g
Nutrition Bonus:   Iron:25%; Vit A: 21%; Vit C: 9%

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