Tandoori Chicken Wings

These Tandoori chicken wings are a flavor explosion that’ll transport your tastebuds straight to India. 

I’m talking tender, juicy wings with a crispy exterior, all infused with the most aromatic blend of spices you can imagine.

The yogurt marinade infuses the chicken with incredible flavor and helps tenderize the meat for amazingly tender wings. 

Who’s ready to spice up their wing game?

Why You’ll Love These Tandoori Chicken Wings

Flavor Sensation: These wings offer a perfect balance of tangy, spicy, and savory flavors, with the aromatic blend of Indian spices creating a truly memorable eating experience.

Versatile Cooking Options: Bake or air fry the wings. This recipe works great either way, so use whichever you like best!

Make-Ahead Marvel: The longer marination time not only enhances the flavor but also allows for easy meal prep.

Eye-Catching Presentation: Garnished with vibrant cilantro and lemon wedges, these wings look stunning on the plate. They add a touch of elegance to your meal.

Ingredients

• Chicken Wings: Juicy and tender, perfect for absorbing the flavorful marinade and becoming crispy when cooked.

• Greek Yogurt: It adds creaminess and tang to the marinade, helping to tenderize the chicken.

• Lemon Juice: It provides a zesty brightness that balances the rich spices and yogurt.

• Ginger-Garlic Paste: It infuses the wings with a robust, aromatic base, essential for depth of flavor.

• Spices: Garam masala, Kashmiri red chili powder (or mild paprika), ground cumin, ground coriander, turmeric, and salt create a complex, fragrant spice blend.

• Chopped Cilantro and Lemon Wedges (Optional): Fresh cilantro adds a burst of color and freshness, while lemon wedges provide an extra zing when served.

How to Make Tandoori Chicken Wings

Making these wings is so easy in the oven or air fryer! Just follow these steps.

1. Prep.  Preheat your oven to 425°F or your air fryer to 400°F.

2. Prepare the marinade. In a large bowl, mix yogurt, lemon juice, ginger-garlic paste, and all the spices.

3. Marinate the chicken. Add chicken wings to the marinade, ensuring they are well coated. Cover and refrigerate for at least 4 hours, preferably overnight.

4. Bake – oven method. Line a baking sheet with foil. Place a wire rack on top and spray generously with cooking spray. Arrange the marinated wings in a single layer. Bake for 30-35 minutes, flipping halfway through, until crispy and golden.

5. Bake – air fryer method. Spray the air fryer basket with nonstick cooking spray. Place the wings in the air fryer basket in a single layer. Cook for 15 minutes, then flip and cook for another 5-10 minutes until crispy and golden.

6. Broil. For extra crispiness, broil the oven-baked wings for 2-3 minutes at the end of the cooking time.

7. Garnish and serve. Serve hot, garnished with chopped cilantro and lemon wedges. Optionally, serve with a cooling yogurt-based dip like raita or tzatziki.

Tips For the Best Tandoori Chicken Wings

• Marinate overnight. For maximum flavor, marinate the wings in the yogurt spice mixture for at least 4 hours, but preferably overnight in the fridge.

• Try a Kashmiri alternative. If you can’t find Kashmiri red chili powder, you can substitute an equal amount of mild paprika or 1/2 tsp cayenne pepper plus 1 1/2 tsp paprika.

• Make them extra crispy. For extra crispy skin, broil the wings for the last 2-3 minutes of the oven cooking time. Keep a close eye to prevent burning.

• Don’t skip the yogurt. The lactic acid in the yogurt marinade helps tenderize the chicken, so don’t skip this ingredient. Use full-fat yogurt for the best texture.

• Get dipping. Serve the wings with cooling yogurt-based dips like mint raita, cilantro chutney, or tzatziki to balance the spices. A sweet tamarind chutney also pairs well.

• Get a step ahead. The wings can be marinated up to 24 hours in advance for easy party prep. Bring to room temperature for 30 minutes before cooking.

How to Store

Keep leftover wings fresh by following this advice.

To Store: Place the cooked wings in an air-tight container and refrigerate within two hours of cooking. They can be stored in the fridge for up to 3-4 days.

To Freeze: Arrange the wings in a single layer on a baking sheet and freeze until solid, then transfer to a freezer-safe bag or container. They can be frozen for up to 2-3 months.

To Reheat: Preheat the oven to 350°F and bake the wings for 10-15 minutes until heated through. Or, reheat in an air fryer at 350°F for 5-7 minutes.