Charred tandoori chicken wings with crunchy coconut potatoes

Charred tandoori chicken wings with crunchy coconut potatoes.
Charred tandoori chicken wings with crunchy coconut potatoes. Photo: James Moffatt

A simple yoghurt marinade gives chicken wings spice and creaminess, while roasting potatoes in coconut oil gives them a satisfying crunch.


1kg chicken wings

½ cup Greek-style yoghurt, plus extra to serve

¼ cup quality tandoori paste

1 tbsp lime juice, plus lime wedges, to serve

2 tsp salt flakes 

2 tsp cracked black pepper

1kg small Sebago potatoes, halved

2 tbsp coconut oil

2 tbsp shredded coconut

2 Lebanese cucumbers, sliced lengthways

1 cup red vein sorrel, to serve


1. Combine chicken wings, yoghurt, tandoori paste and lime juice in a large bowl. Season with half the salt and pepper and toss to combine. Marinate for 10 minutes.

2. Preheat the oven to 180C fan-forced (200C conventional). Toss potatoes in coconut oil and remaining salt and pepper. Place on a large tray lined with baking paper. Bake for 20-25 minutes or until golden. Add coconut and toss to combine. Keep warm.  

3. Preheat chargrill pan (or barbecue) over medium-high heat. Add the wings and cook, turning occasionally, for 15 minutes or until charred and cooked through.

4. Serve wings with crunchy potatoes, cucumber, yoghurt and red vein sorrel.