Cooking directions

1. Marinate the Chicken Wings:
   In a bowl, mix together the yogurt, tandoori masala, ginger paste, garlic paste, turmeric powder, cumin powder, paprika, lemon juice, and salt. 
   Coat the Sadia Chicken Wings well with the marinade. 
   Cover the bowl with cling film and refrigerate for 2 hours. 
   Stir the mixture after 1 hour to ensure even marination.

2. Bake the Chicken Wings:
   Preheat your oven to 200°C. 
   Place a wire rack over a baking tray and arrange the marinated chicken wings on the rack. 
   Bake for about 40 minutes, turning the wings halfway through, until they are golden and crispy.

3. Prepare the Coriander-Mint Dip:
   While the wings are baking, prepare the dip. 
   In a blender, combine the yogurt, fresh coriander, cumin powder, lemon juice, and salt. 
   Blend until smooth. Transfer to a bowl and stir in the finely chopped red onions and mint. 
   Taste and adjust the seasoning as desired

4. Serve:
   Once the chicken wings are cooked, arrange them on a platter and serve with the coriander-mint dip on the side.