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Tandoori chicken wings
Spicy tandoori chicken wings that are grilled to perfection with yogurt, lemon juice, ginger, garlic, garam masala, red chili powder, and turmeric.
Servings: 6
Calories: 219kcal
Ingredients
- 2 pounds raw chicken wings **
- ¾ cup plain yogurt
- 2 tablespoons lemon juice
- 1 to 2 teaspoons garam masala **
- 1 to 2 tablespoons Kashmiri red chili powder
- 1 tablespoon dried fenugreek leaves optional
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- ½ teaspoon ground turmeric
- 2 teaspoons kosher salt
- 2 tablespoons cilantro chopped, optional for garnish
Instructions
- Trim as much skin off of the wings as possible. I use kitchen sheers for this.
- Combine all ingredients (except cilantro) in a bowl and marinate wings for at least 1 hour or longer.
Oven Method
- Preheat oven to 400 degrees F. Line up wings on a greased grilling rack. Place the rack on top of the baking tray to catch all the drippings.
- Bake the wings for 20-25 minutes (in a convection oven) or up to 40 minutes otherwise. Broil on high for the last 2 minutes to get the char marks. Note: Wings can also be cooked on a preheated outdoor grill.
- Garnish with chopped cilantro and serve hot.
Air Fryer Method
- Preheat the air fryer to 400 F. Spray the air fryer basket with cooking spray.
- Line the marinated chicken wings in a single layer in the basket. Spray oil over the wings.
- Air fry for 15 minutes at 370°F (190°C). Shake the basket halfway through, so the wings cook evenly.
- When the time is up, shake the basket, increase the temperature to 400°F (200°C), and cook for 5 more minutes or until the skin is golden brown and crispy.
- Note: Depending on the size of the wings you may need to adjust the cooking time. Always check for doneness using a thermometer and make sure that the thickest part of the wings reaches 165 degrees F.
Video
Notes
Tips for making the best Tandoori Chicken Wings:
- I like Bell Evan's wings that are already cut in half. If you have whole wings make sure to cut them into half (wingettes and drumettes) and discard the tips.
- Add more or less garam masala and red chili powder depending on how spicy you like them.
- Use plain full-fat yogurt for the marinade
- Pat dry the chicken wings to avoid extra liquids in the marinade
- Marinate chicken for at least 1 hour or up to 24 hours
- Discard any leftover marinade or brush on the chicken before cooking
- Homemade garam masala brings out the authentic flavors
- Any mild red chili powder can be substituted for Kashmiri red chili powder
- Fenugreek leaves are optional but add wonderful flavor and aroma
- Depending on the size of the wingettes and drumettes you may need to adjust the cooking time. I like to use a digital thermometer to make sure that the internal temperature of the thickest part is at least 165°F (75°C)
Nutrition
Calories: 219kcal | Carbohydrates: 4g | Protein: 16g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 66mg | Sodium: 505mg | Potassium: 242mg | Fiber: 1g | Sugar: 1g | Vitamin A: 940IU | Vitamin C: 3.9mg | Calcium: 63mg | Iron: 1.4mg
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