Roast chicken wings with a yogurt mayonnaise glaze are won or lost on the skin. It has to be dry and crisp, the meat inside still juicy, the glaze on the surface golden and caught at the edges rather than burnt.
Wings that go into the oven still wet come out with limp skin. Here they roast 20 minutes first, then get turned and the fat that has collected in the tray poured away. Only then does the Lean Mayo go over the surface for the final browning.
This batch weighs about 1.1kg, at roughly 181 calories per 100g.
Method
Wash 1kg of chicken wings with salt and drain them thoroughly. They can be cut into 2 or 3 sections with the wing tips removed.
Put the chicken in a large bowl and add 4 cloves of minced garlic, 1 teaspoon of chili powder, 1 teaspoon of salt, 1/2 teaspoon of pepper, 3 tablespoons of unsweetened yogurt and 1 tablespoon of lime juice. Mix through, cover well and marinate in the fridge for at least 30 minutes.
Heat the oven or the air fryer to 200 degrees C for about 10 minutes. Line the tray with baking paper and lay the wings out without overlapping.
Roast for about 20 minutes, take the tray out, turn the wings and pour away the fat that has collected in the tray.
Brush 2 tablespoons of Lean Mayo evenly across the whole surface of the wings.
Return the tray to the oven for another 10 to 15 minutes at 180 to 190 degrees C, until the Lean Mayo layer is lightly golden and the chicken is fully cooked.
Tips
An overnight marinade in the fridge carries the flavour much further into the meat and leaves it more tender.
Pouring the fat out of the tray after the first roast and only then brushing on the Lean Mayo is what makes the glaze cling and brown well.
Laying the wings apart from one another matters, since overlapping steams the skin and costs the crispness.
Patting the wings thoroughly dry before marinating helps the seasoning coat them evenly.
Need kOBE Lean Mayo?
The recipe above uses kOBE Lean Mayo for the richness. See the product page or send us a message.