Dairy-Free Tandoori Chicken Wings

The marinade of these Dairy-Free Tandoori Chicken Wings can be used on just about any meat. I chose chicken wings because it is football season and my family is always looking for new flavors. Void of yogurt and butter, I believe this recipe was still able to capture some of those traditional flavors.

Some other Cavegirl Cuisine appetizer recipes that you may enjoy:
Chorizo Sliders with a Jicama and Beet Slaw
Sriracha Grilled Chicken Tenders
Baked Squash and Carrot Fritters

Dairy-Free Tandoori Chicken Wings #cavegirlcuisine #paleochickenwings

Dairy-Free Tandoori Chicken Wings


  • 1 small onion, small diced
  • 2-inch knob of ginger, peeled and minced
  • 4 cloves of garlic, peeled and minced
  • 2 tablespoons fresh lime juice
  • 1 cup coconut milk (use the solid part first from the top of the can)
  • 2 tablespoons avocado oil, or preferred oil
  • 1 tablespoon cumin
  • 1 tablespoon ground coriander
  • 2 teaspoons sea salt
  • 1 teaspoon white pepper
  • 1 teaspoon cayenne pepper
  • 1 teaspoon turmeric
  • 2 tablespoons tomato paste
  • 3.5 pounds chicken wings


  1. Combine all ingredients, except for the chicken wings. Add chicken wings and toss. Refrigerate overnight.
  2. Preheat oven to 400 degrees F.
  3. Bake wings in a baking dish for 30-40 minutes, depending on the size of your wings.
  4. Enjoy!

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  6. Wow! Tandoori chicken is my favorite dish. When I go restaurant, My hubby always ordered for me, Tandoori chicken and coffee. It is my favorite combo. Thanks for the post.

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