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Tandoori Chicken Wings Recipe

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3.9 from 21 reviews

Tandoori Chicken Wings are marinated in a flavorful blend of yogurt, lemon juice, and aromatic Indian spices, then cooked to crispy perfection in an air fryer. This recipe yields tender, juicy wings with a vibrant, smoky color and a hint of heat, ideal for appetizers or a tasty snack served with a cool tzatziki dipping sauce.

Ingredients

Chicken Wings

  • 1.5 to 2 pounds chicken wings, cut at the joint with tips removed

Marinade

  • 1/2 cup full fat plain Greek yogurt
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon mild red chili powder (not cayenne pepper)
  • 1/2 tablespoon cumin
  • 2 & 1/2 teaspoons sweet paprika (not hot)
  • 2 teaspoons salt
  • 2 teaspoons garam masala
  • 2 teaspoons ground coriander
  • 1/2 teaspoon ground turmeric
  • 1 teaspoon garlic powder
  • 1 teaspoon ground ginger

Optional Garnishes

  • Chopped cilantro
  • Tzatziki sauce for dipping

Instructions

  1. Prepare the wings: If the wings aren’t already cut, remove the tips and split at the joint. Pat them completely dry and trim off any excess loose fat to ensure crispiness when cooked.
  2. Make the marinade: In a large, sealable plastic bag, combine Greek yogurt, lemon juice, mild red chili powder, cumin, sweet paprika, salt, garam masala, ground coriander, ground turmeric, garlic powder, and ground ginger. Mix well to create a smooth marinade.
  3. Marinate the chicken: Add the chicken wings to the marinade bag and toss thoroughly to coat each piece evenly. Seal the bag, pressing out as much air as possible. Refrigerate for at least 4 hours, preferably overnight, to allow flavors to deeply penetrate the meat.
  4. Prepare for cooking: Remove chicken wings from the marinade, shaking off any excess to avoid sogginess but ensuring a good coating remains.
  5. Preheat the air fryer: Set the air fryer to 400°F and preheat for 3 minutes. Spray the air fryer basket with nonstick cooking spray to prevent sticking.
  6. Cook the wings: Arrange the wings in a single even layer in the basket, taking care not to overcrowd. Cook for 10 minutes, then flip the wings and cook for an additional 8 to 10 minutes until the internal temperature reaches 170°F and the skin is crispy and golden brown.
  7. Serve: Optionally garnish with chopped cilantro and serve with tzatziki sauce on the side for dipping.

Notes

  • If you don’t have an air fryer, these wings can be baked in the oven. Preheat to 425°F, line a baking sheet with foil, and spray with nonstick cooking spray.
  • Place wings skin side up on the baking sheet in a single layer with space between each.
  • Bake for 15 minutes, flip the wings, and bake another 15 minutes until they reach 170°F internally.
  • For a blistered, crispy finish, brush wings lightly with oil and broil on the top rack for 2-3 minutes until blisters form according to preference.

Find it online: https://flavorspath.com/tandoori-chicken-wings-recipe/