Tandoori Chicken Wings with Fresh Herb and Ginger Relish

Wings of any kind are always popular in my house. This three-ingredient version rates very highly and I never seem to cook enough.

⅓ cup tandoori curry paste (see Cook’s note)

2 tablespoons coconut cream

⅓ cup roasted peanuts, finely chopped

16 chicken wings, tips cut off

sea salt

Fresh Herb and Ginger Relish (see recipe below), to serve

Grease and line a large baking tray with baking paper.

Preheat the oven to 160°C fan bake.

Combine the tandoori paste, coconut cream and chopped peanuts in a large bowl. Add the wings and turn to coat.

Place on the prepared baking tray and season with salt. Roast for 40 minutes until golden and fully cooked through.

Arrange the wings on a platter and serve with the Fresh Herb and Ginger Relish.

Cook’s note: My tandoori paste was quite soft. If using a firm paste, add another tablespoon of coconut cream so it will easily coat the wings.