Paleo Tandoori Chicken Wings

Ingredients

• about 910 g Chicken wings
• 1/2 cup Coconut yogurt
• 1 tbsp Ginger-garlic paste
• 2 tbsp Lemon juice
• 2 tbsp Tandoori masala
• 1/2 tsp Chili powder
• 1/4 tsp Turmeric powder
• 1/2 tsp Salt

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to about 205°C (200°C).
2. 2In a medium bowl, combine the 1/2 cup coconut yogurt, 1 tbsp ginger-garlic paste, 2 tbsp lemon juice, 2 tbsp tandoori masala, 1/2 tsp chili powder, 1/4 tsp turmeric powder, and 1/2 tsp salt. Stir until everything is well mixed.
3. 3Add the about 910 g chicken wings to the bowl with the marinade. Use your hands or a spoon to mix them thoroughly, making sure every chicken wing is completely coated in the marinade.
4. 4Cover the bowl with plastic wrap or a lid. Place the bowl in the refrigerator and let the chicken wings marinate for at least 30 minutes. You can also leave them in for longer, up to overnight, for more flavor.
5. 5Line a baking sheet with parchment paper (optional, for easier cleanup). Arrange the marinated chicken wings in a single layer on the baking sheet, ensuring they are not overlapping.
6. 6Bake for 30 to 35 minutes. The wings are done when they are cooked through and the skin looks crispy and browned. The internal temperature should reach 74°C.
7. 7Carefully remove the baking sheet from the oven. Let the chicken wings rest on the baking sheet for 5 minutes before serving. Serve hot.

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