Tandoori Seasoned Chicken Flat Wings – Halal, In-House Marinated

Bring proper tandoori flavour to the table with our Tandoori Seasoned Chicken Flat Wings.
These Halal chicken flat wings are marinated in-house in a fragrant tandoori blend with cumin, coriander, turmeric, paprika, chilli, ginger and garlic – giving you tender, juicy wings with a mild–medium spice level and classic desi aroma.

Flat wings are the prime, meaty part of the wing, making them perfect for grilling, baking, frying or BBQ and ideal for parties, family dinners or snacking.

Ingredients (Tandoori Marinade)

Chicken flat wings marinated in:
Paprika, salt, chilli, ginger, garlic, cumin, fennel seed, fenugreek, coriander, black pepper, green pepper, garam masala, papaya powder, cane sugar, hydrolysed soya protein, citric acid, white vinegar, mustard oil (trace), canola oil, sunflower oil, water, anti-caking agent (silicon dioxide).

Allergy Advice

Contains:

• Soya (hydrolysed soya protein)

• Mustard (trace from mustard oil)

Produced in a kitchen that also handles wheat (gluten), celery, sulphites and other common allergens.
Always check the on-pack label for the most up-to-date allergen information.

Cooking Guide & Preparation

Preparation

• Remove wings from the fridge about 30 minutes before cooking to come to room temperature.

• Preheat your oven, grill, fryer or BBQ.

Oven-Baking

1. Preheat oven to 200°C (fan 180°C) / 400°F.

2. Place wings on a lined baking tray.

3. Bake for 25–30 minutes, turning halfway, until crispy and cooked through.

4. Ensure the internal temperature reaches 75°C (165°F).

5. For extra-crispy wings, switch to grill mode for the last 5 minutes.

Grilling

1. Preheat grill to medium–high.

2. Grill wings for 20–25 minutes, turning frequently so they don’t burn.

3. Brush with a little oil or melted butter during grilling to keep them moist.

4. Check they reach 75°C (165°F) before serving.

Frying

1. Heat oil in a frying pan over medium heat.

2. Fry in batches for 8–10 minutes, turning occasionally, until golden brown and cooked through.

3. Drain on kitchen paper to remove excess oil.

Serving Suggestions

Serve hot, garnished with fresh coriander and a squeeze of lemon.
Perfect with:

• Mint raita or yoghurt dip

• Naan, flatbreads or parathas

• Basmati or pilau rice

• Chips, roasted potatoes or grilled vegetables

• A simple salad or slaw on the side

Storage

• Refrigerate (raw): Keep chilled at 0–4°C and use by the “use by” date.

• Cooked leftovers: Store in an airtight container for up to 2 days and reheat thoroughly before eating.

• Freeze: Can be frozen cooked; wrap well and use within 3 months. Thaw overnight in the fridge before reheating.

Enjoy Tandoori Seasoned Chicken Flat Wings for an easy, crowd-pleasing option that delivers real tandoori flavour with none of the marinade work.