Chicken wings with romaine salad

Name: Chicken wings with romaine salad
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 16-20 Chicken wings (approx. 1,2 kg); 1 (25 g) Bag of spice mixture for chicken tandoori; 150 g Whole milk yoghurt; 1 1/2 TSP. Sugar; 1 can(s) (425 ml, 410 g, 230 g) Mango Fruit; 1 Rocket salad; 1 (10 g) Bag of kitchen herbs for clear herb sauce; 3 TABLESPOONS Oil

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

16-20 Chicken wings (approx. 1,2 kg)
1 (25 g) Bag of spice mixture for chicken tandoori
150 g Whole milk yoghurt
1 1/2 TSP. Sugar
1 can(s) (425 ml, 410 g, 230 g) Mango Fruit
1 Rocket salad
1 (10 g) Bag of kitchen herbs for clear herb sauce
3 TABLESPOONS Oil

Directions

1
Rinse chicken wings cold and dab dry. Mix tandoori spice mixture, yoghurt and sugar. Put the chicken wings in it and put it in the fridge for 2-3 hours. Turn over in between.
2
Place the chicken wings on a baking tray and cook in the preheated oven (electric range: 200 °C/ gas: level 3) for approx. 25 minutes. For the salad, drain the mangos, collecting the juice. Clean, wash and cut romaine lettuce into strips.
3
Mix the kitchen herbs, 3 tablespoons mango juice and oil. Mix salad, mango and herb sauce. Arrange on plates with chicken wings.