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.
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The recipe was originally posted in Feb 2017 and has been updated with new photos and video.
Tandoori refers to a style of cooking in Indian cuisine where food is marinated in a mixture of yogurt and spices and then cooked in a tandoor, which is a clay oven. The heat generated by burning charcoal or wood in the tandoor cooks the food at high temperatures, giving it a characteristic charred and smoky flavor. Tandoori dishes are often associated with vibrant red color due to the use of spices like paprika or red chili powder in the marinade.
I do not have a traditional tandoor clay oven, and if you're in the same boat, you'll appreciate these simple yet tasty tandoori chicken wings cooked effortlessly in the oven or air fryer. They're perfect for game nights and movie marathons.
If you own an Instant Pot, I've got just the recipe for you in my cookbook, The Essential Indian Instant Pot Cookbook.
Looking for hassle-free chicken recipes that are great for hosting? Give my Air Fryer Buffalo Chicken Wings, Tandoori Chicken, Chicken Tikka Kebob, and Chicken Shawarma recipes a try.
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. Make sure the ginger and garlic paste is smooth.
- 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. Place a perforated grilling tray on top of the baking tray (to collect all the drippings and make cleanup easy). Lightly grease the perforated tray and line the wings.
- 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.
How to Make Air Fryer Tandoori Chicken Wings
I love to make the Tandoori Chicken Wings using an Airfryer with these easy steps:
- 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.
Serving
Serve hot with coriander-cumin spiced yogurt or tangy blue cheese and fresh lemon wedges.
Storing
Leftover chicken wings can be refrigerated for 2 to 3 days. For longer shelf life, freeze them in an airtight container for up to 2 months. Thaw overnight in the refrigerator and then reheat in the oven, air fryer, or microwave.
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
More Easy Appetizer Recipes
- Cauliflower Buffalo Wings
- Onion Pakodas
- Zucchini Chips
- Bang Bang Shrimp
- Kale Pakora Chips
- Cripsy Okra
Recipe
Tandoori chicken wings
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 kasoori methi (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
- 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
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Blogtastic Food says
Yumm! Prefect for an appetizer (:
Archana says
Thank you! Yes makes a delish appetizer.
Angus McNee says
Hi Archana:
Very good recipe. I have one similar.
Couple of tips from a friend of mine who gave me the recipe.
1. I make the recipe with a mix of wings and drumettes. Go over each one with a very sharp pointed knife to allow the mixture to permeate into the chicken.
2. After trimming the chicken like you suggest, and rinsing them, I dump them into a large
zip-lock bag. Add the Tandoori mix. Close the bag and massage the mixture over the chicken.
Then expel the air from the bag and leave the chicken in the fridge overnight.
3. To help with the cleanup I was advised to do the following. Line a flat tray with parchment paper. On top of that I put a low rack which stands about an inch above the paper. Spread out the chicken(if there's lots you may need two, or more cookings). I cook at 425 in the small convection oven for 15 minutes, then turn the pieces over with tongs and give them another 15 minutes. When all is cooked I carefully put the parchment in the garbage. No tray cleanup required. Soak and clean the rack. Bingo! Cleanup complete.
Just a thought.
Angus.
I like your idea of Cilantro. I served them the other evening for supper with corn on the cob,
which is sweet and buttery, and seems to compliment the Tandoori.
Archana says
Thank you for your detailed feedback and tips. I will surely try them out.
Hans Susser says
Great !
Seems to me that these will make any game even more exciting 🙂
Cheers !
Archana says
Thank you Hans! It sure does in our family. They are lip-smacking.
NoPlateLikeHome.com says
These wings look very tasty and they don't seem complicated to make.
Archana says
Thank you! They are really simple to make, the baking time may vary depending on the oven and size of the wings but thats all. The recipe itself is simple and you can marinate it up to 2 days ahead.
Indranil says
Archana thus us serious torture...what a superb write up and the tummy tickling chicken wings...you have to let us seriously have a taste of your wonderful recipe ?
Archana says
Thank you Indranil!
annika says
I'm with you, we always remove the fat and skin... baked or grilled... I think that should be enough to be classified as healthy! I'll will have to try this one!
Archana says
Thank you Annika! These wings are my family favorite, hope you like them too!
Indu says
Your version of wings look great too Archana. Can't go wrong with tandoori flavors!
Archana says
Thank you Indu! I love tandoori spice blend especially on chicken and fish.
tingleurtastebuds says
Tandoori wings are looking amazing and am drooling here. Lovely recipe dear.
Meena
Archana says
Thank you Meena. These wings are a favorite in my family too. Easy to make and oh so delicious.
Chetan Pandya says
Dear Archana
Just the kind of recipe I was looking for. I am going to try this tomorrow and I am sure it will turn out absolutely delicious. Thank you very much.
Archana says
Thank you! Let me know how you like it
Gulmohar says
If you don’t have the crisper lid, how long do you cook them in the instant pot before putting them in an air fryer?
Archana says
You can pressure cook for 5 mins and then put in the AIRFRYER for 5 mins
Dhanya says
Hi Archana,
I want to make a smaller quantity of these wings, about 15-16 drumettes. Should I cut all your marinade ingredients by half for this quantity? I have a conventional bake mode on my oven, so do I try baking for the same time as you have suggested - about 25 mins?
Thanks for your help!
Archana says
yes that will work nicely.
Jaime Delzer says
I always use internet recipes and some of them are great and have become regular go-to's. I have never ranked one or left a comment before, but I freaking loved this recipe so much I have to. We had everything on hand and made it exactly as written and my family and I were all licking every scrap of the tangy, savory sauce off of our fingers and eating every shred of skin and fat even... they are that good. I didn't want to share with my husband. Can't wait to make them again. Thanks for sharing!!!
Archana says
Thank you! Thank you!! Comments like these make all the time I take to perfect my recipes worth it!
virginia letherbarrow says
Me and my other half absolutely adore these wings!!! So moreish
Thank you for the recipe!
Virginia and Ben
(Salisbury, England)
Archana says
Thank you!
Nan says
Hi,
Anything changes if I’m using frozen wings?
Archana says
Frozen Wings will thaw while they are marinating. It they still seem a bit hard when you are lining them up to bake or air fryer , simply increase the cook time by 5 to 10 minutes.
LV says
I made them and they are delicious. I will subscribe to your recipes
Archana says
hank you!
Jayakrishnan Harimohananpillai says
I made this yesterday.. it was super good.. little spicy cause i put 2 tbs chillo powder.. easy to make.. kept for 12 hr marination
Manuel says
2lbs is not 32 wings. Is the weight correct?
Archana says
yes sometimes they could be bigger and heavier. Def go with the weight. The next time I get wings I will measure the weight and count again. If your 16 wings are weighing 2 lbs then use 16. Sorry for any confusion
Elizabeth says
This is an absolutely brilliant recipe. The wings were delicious.
formeryouth says
I tried these and they are fantastic - just a little easy prep the day before. I keep the fat and skin on, but ANY kind of baked wings is better than deep fried with 2 inches of breading on them. There is a dive biker bar up the street from me with an Indian owner and these are on the menu - one of the most popular items.
Do you have any ideas for a sauce? The place up the street has a clear vinegar sauce with diced red onion and cilantro - but the owner won't give up the recipe.
(To be fair - tandoori anything is great. There should be a fast food chain.)
Archana says
Thank you for the lovely feedback. I agree tandoori marinade is so flavorful. I wonder if he is serving pickled onions?
Deepa says
These came out so yummy! Thank you!!
If I wanted to make these with drumsticks, what do you recommend for temp/time in air fryer?
Archana says
Fro drumsticks follow my Air Fryer Tandoori chicken recipe - https://ministryofcurry.com/air-fryer-tandoori-chicken/
Alifya says
Hi,
For tandoori chicken wings, if I want to make in air fryer what should be the temperature?
Archana says
Cook the wings for 15 minutes at 370°F (190°C). Shake the basket halfway through, so the wings cook evenly.
Saleena says
Hi! How many wings are in 1 serving?
Archana says
3 chicken wings