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

Dairy-Free Tandoori Chicken Wings

Ingredients

  • 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

Directions

  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 Comments

  1. Pingback: Chicken Piccata (The Everything Weeknight Paleo Cookbook) -

  2. Pingback: Spicy Thai Lobster Soup (Lobster Tom Kha)

  3. Pingback: Asian Grilled Chicken Tenders

  4. Pingback: Chorizo Sliders with a Jicama & Beet Slaw

  5. Pingback: Simple Spiralized Jicama Snack -

  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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