Recipe Name: Tandoori-Spiced Chicken Wings with Mayo Dip
Wings don’t lie. They’re the dish that pushes any fryer to its limits. High in fat, prone to foaming, and unforgiving when overcooked, they expose whether your oil is holding steady or starting to slip.
Marinated in yoghurt and tandoori spices, these wings bring bold flavour — smoky paprika, cumin, coriander, and chilli. The trick is the frying: drop them into B-well Chef Frying Oil at 175°C and the skin crisps instantly, sealing in juices. Batch after batch, the oil delivers consistency without leaving the wings greasy.
On the side, a smoky paprika dip blends B-well Thick & Creamy and Original Tangy Mayo in equal parts. It cools the spice and rounds out the plate.
Recipe
Serves: 8 | Prep Time: 15 min + 1 hr marinate | Cook Time: 15 min | Total: 30 min active (+ marinate)
Ingredients
- 1.5 kg chicken wings
- 1 cup plain yoghurt
- 2 tbsp lemon juice
- 2 tsp ground cumin
- 2 tsp ground coriander
- 2 tsp smoked paprika
- 1 tsp turmeric
- 1 tsp garam masala
- 1 tsp chilli powder
- 2 cloves garlic, minced
- 1 tbsp ginger, grated
- 1 tsp salt
- B-well Chef Frying Oil, for frying
Mayo Dip
- ½ cup B-well Thick & Creamy Mayo
- ½ cup B-well Original Tangy Mayo
- Juice of ½ lemon
- 1 tsp smoked paprika
- Pinch of salt
Method
- Combine yoghurt, lemon juice, spices, garlic, ginger, salt. Marinate wings 1 hr or overnight.
- Heat B-well Chef Frying Oil to 175°C. Fry wings in batches for 8–10 min until crisp and cooked through. Drain.
- Mix mayos with lemon, paprika, salt for dip.
- Serve wings hot with mayo dip.
Chef’s Tip: Wings load more fat into the fryer than most dishes. A steady oil at 175°C keeps skin crisp without burning and ensures consistency.
Download recipe card here: Tandori Chicken Wings – Hospitality Marketplace
Download B-well Chef Frying Oil Trade Presenter to request sample or more information: B-well Chef Frying Oil Trade Presenter 2025 – Hospitality Marketplace
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Tel: 028 514 3441 |
Email: info@bwellfoods.co.za
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