2tablespoonscilantro 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
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)