Rugby World Cup Recipes: All Blackened Chilli Chicken Wings

All Blackened Chilli Chicken Wings

Patak’s have teamed up with The Global Herald to present a series of rugby world cup themed curry recipes.

We’ve got a Tex-Mex/Indian fusion thing going here with our Chilli Chicken Wings. The succulent chicken is coated with a spicy marinade of Madras and Tandoori paste. Zingy, zesty and absolutely fabulous, these make a delicious snack and are always a winner when served as an appetiser.

Table of Contents


  • 8 chicken wings
  • 2 tbsp Patak’s Madras Paste
  • 1 tbsp Patak’s Tandoori Paste
  • 2 tbsp thick Greek yoghurt
  • 1 tsp ginger, chopped
  • 2 spring onions, finely chopped
  • 1 tbsp fresh coriander, chopped
  • juice of ½ lime or lemon
  • 1 tsp honey


  1. Trim the chicken wings, wash and drain well.
  2. In a bowl mix together the yoghurt, Patak’s Madras Paste, Patak’s Tandoori Paste, honey, coriander, spring onions and ginger. Add the chicken wings and mix well.
  3. Cover and place in the refrigerator to marinate for a minimum of 2 – 3 hours (overnight would be best).
  4. Cook in a pre-heated oven at 180°C / 350°F / gas 4 for about 25 – 30 minutes or until cooked through.  Turn the chicken wings halfway through cooking.
  5. Finally squeeze over the lime juice and serve piping hot with a dollop of Patak’s Raita.

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