Paleo Tandoori Wings with Mint Chutney

The flavorful and tender chicken wings in these Paleo Tandoori Wings are marinated in a creamy coconut milk-based tandoori spice blend. Perfectly cooked on the grill, they come with a cool mint chutney. This recipe is ideal for people on a paleo or grain-free diet and is compliant with Whole30 guidelines.

Ingredients:

• 2 pounds chicken wings
• 1 cup full-fat coconut milk
• 2 tablespoons tandoori spice blend paleo-friendly
• 1 tablespoon lemon juice
• 2 cloves garlic, minced
• 1 teaspoon ginger, minced
• Salt and pepper to taste
• Fresh mint leaves for garnish

Instructions:

In a large bowl, combine coconut milk, tandoori spice blend, lemon juice, minced garlic, minced ginger, salt, and pepper

Mix well to make the marinade

Add the chicken wings to the marinade, ensuring they are fully coated

Cover the bowl and refrigerate for at least 2 hours, or overnight for best results

Preheat your grill to medium-high heat about 400F/200C

Remove the marinated chicken wings from the refrigerator and let them come to room temperature

Thread the chicken wings onto skewers or place them directly on the grill grates

Grill the wings for 20-25 minutes, turning occasionally, until they are cooked through and have a nice charred exterior

While the wings are cooking, prepare the mint chutney by blending fresh mint leaves with a dash of lemon juice and a pinch of salt until you have a smooth sauce

Once the wings are done, remove them from the grill and serve hot with the mint chutney on the side

Garnish with fresh mint leaves before serving

Enjoy your Paleo Tandoori Wings with Mint Chutney