Tandoori Chicken Wings with Mint Chutney


Author Maya Krampf from


  • 18 whole chicken wings (you'll have 18 wings and 18 drumsticks)
  • 1 tablespoon ground ginger
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1 tablespoon paprika
  • 1 tablespoon turmeric
  • 1 tablespoon sea salt
  • 1 tablespoon cayenne pepper
  • 2 tablespoons olive oil

Mint Chutney

  • 1 cup Fresh mint
  • 3/4 cup Fresh cilantro (including stems)
  • 1 1/2-inch piece fresh ginger
  • 1/2 tablespoon Lime juice
  • 1 tablespoon olive oil
  • 1 medium serrano pepper
  • 1 tablespoon water
  • sea salt (to taste)
  1. In a large bowl mix together the Tandoori spice blend. Pat the wings dry and toss in the bowl with 2 tablespoons olive oil. Toss with the spices until every wing is covered. Cover bowl and place in refrigerator at least 20 minutes.
  2. Preheat your grill to high. Grill wings for 25 minutes flipping occasionally and rotating placement for even cooking.
  3. While wings are grilling blend the ingredients for the chutney into a smooth sauce. Add a bit more water if needed. Season with salt to fit your taste.

Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. Net carb count excludes both fiber and sugar alcohols (though the latter are rarely seen on this site), because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.


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