Tandoori chicken wings (Oven & Air Fryer Recipe)

Boldy spiced Tandoori Chicken Wings are a game-night staple in our home. Served with cooling coriander-cumin spiced yogurt or tangy blue cheese dressing these wings are a crowd-pleaser. 

Ingredients

• Chicken Wings - I recommend Bell Evan's brand 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.
• Ginger and Garlic - fresh homemade ginger paste and garlic paste add a nice kick and flavor to the wings
• Yogurt - plain full-fat yogurt or plain Greek yogurt
• Spices - Kashmiri red chili powder, fenugreek leaves, garam masala, turmeric, and salt
• Lemon juice - helps tenderize the meat and helps marination

How to Bake/Grill Tandoori Chicken Wings

• Trim as much fat/skin off the wings using kitchen shears.
• Add yogurt, ginger-garlic paste, Kashmiri red chili powder, fenugreek leaves, homemade garam masala, turmeric, lemon juice, and salt over the chicken wings. 
• Mix it well and refrigerate for at least an hour.

• Preheat the oven to 400 degrees.
• Line the wings on a lightly greased grill tray. Keep another tray underneath the grilling tray to collect all the drippings.

• Note: In my small convection oven the wings are usually done in 20-25 minutes. When the edges begin to char I turn the oven off. These may take up to 45 mins in a non-convection oven.

• Serve hot with coriander-cumin spiced yogurt or tangy blue cheese.

Tips to Make the Best Tandoori Chicken Wings

• 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 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

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4.56 from 61 votes

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.

Prep Time1 hour hr

Cook Time30 minutes mins

Total Time1 hour hr 30 minutes mins

Course: Appetizer

Cuisine: Indian

Servings: 6

Calories: 219kcal

Author: Archana Mundhe

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.

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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