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Tandoori Chicken Wings with Mint Chutney

24 pieces


Ethnic Cuisine Low Sodium

Nutritional Facts Per Serving

6 g
1.4 g
0.2 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 81
  • Fat 5.7 g
    • Saturated   1.4 g
    • + Trans 
  • Cholesterol 22 mg
  • Sodium   126 mg
  • Carbohydrate 1.4 g
    • Fibre   0.2 g
    • Sugars  
  • Protein 6 g
    • Vitamin A 2 %
    • Vitamin C 3 %
    • Calcium 2 %
    • Iron 4 %


Combine the yogurt and tandoori paste in large bowl. Add the wings and toss to coat. Marinate in the fridge 2 hours. Place the remaining ingredients in a food processor; pulse until finely chopped and well combined. Transfer to a bowl and keep in the fridge until wings are ready.

Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper; set on the wings. Bake 30-35 minutes, turning once during cooking, or until cooked through. Broil a few minutes to richen their colour, if desired. Arrange on a platter and serve the chutney alongside for dipping.

Note: Tandoori paste is available in the Asian foods aisle.

Serving Suggestions

Make an Indian style meal by serving these wings with steamed basmati rice, pappadums (sold in the Asian food aisle) or warm naan bread (available in the deli), and Curried Mixed Vegetables.

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