These Tandoori Chicken Wings are bursting with authentic, mega flavor, thanks to a two-step marination process using our homemade tandoori marinade. Cook them in the oven or air fryer — No food color!
My top tips - For an authentic tandoori flavor, try to use kasoori methi—it really enhances the wings. If you don’t have Kashmiri chili powder, feel free to substitute it with a bit of cayenne pepper for added heat. Continue for more!
I took my favorite air fryer tandoori chicken recipe and transformed it into juicy wings. The marinade is a flavorful mix of authentic Indian spices and yogurt that really pack a punch. Get ready—these chicken wings will knock your socks off!
Similar to the jalapeno deviled eggs or the butter chicken nachos, these wings are utterly addictive—perfect for game day, appetizers, or a snack any time! If you’ve never made homemade wings, you’re in for a treat. The best part? You can bake them in the oven or use an air fryer—no tandoor needed!
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Reasons to love it
Authentic tandoori marinade - I use a blend of authentic spices, yogurt, lemon juice, ginger, and garlic to create a tandoori marinade that’s packed with flavor.
Oven or Air fry - No tandoor needed, and it’s a healthier option without the excess fats and calories from deep frying!
Juicy and tender - The wings cook up juicy and tender, never dry or overcooked.
Table of contents
Notes on the key ingredients
- Chicken wings - I prefer using a mix of drummettes and wingettes. If you're working with whole wings, simply separate the drummettes and flats, discarding the wing tips.
- Yogurt - Use plain thick yogurt or ¼ cup of Greek yogurt.
- Kashmiri chili powder - I use Kashmiri chili powder, which you can find on Amazon or at Indian grocery stores. It imparts a vibrant orange color that’s iconic to tandoori chicken—traditionally achieved with food coloring.
- Kasoori methi - Dried fenugreek leaves add a distinct buttery flavor to authentic tandoori chicken. You can find it at Indian grocery stores or Amazon, but feel free to omit it if needed.
How to make tandoori chicken wings?
👩🍳 Pat the wings dry! After removing the wings from the packaging, dry them thoroughly with paper towels. The less moisture, the crispier your wings will be!
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Oven baking instructions
Arrange the chicken wings, skin side up, in a single layer on a baking sheet, ensuring they are evenly spaced.
Bake in a preheated 425°F oven for 25 to 30 minutes, or until fully cooked. The 425°F heat is perfect for achieving that crispy, fried texture!
Air frying instructions
The circulating hot air in the air fryer crisps the wings' skin while keeping the center tender and juicy.
Place the wings in the basket, spacing them evenly. Air fry for 8 minutes, then flip and air fry for another 8 minutes, for a total of 16 minutes, or until fully cooked.
Recipe tips
- Use plain yogurt and not any flavored yogurt.
- Kassori methi or dry methi leaves is available in all Indian grocery stores or Amazon. Feel free to skip it!
- If Kashimiri chili powder is unavailable, then skip and increase the cayenne.
- Use paper towels to pat the chicken wings dry before getting started.
👉 Sauce for tandoori wings - These tandoori wings are delicious on their own, but if you'd like a sauce for serving, cilantro mint chutney or garlic yogurt sauce make a perfect accompaniment.
Recipe FAQs
The ideal temperature for crispy oven baked chicken wings is 425°F, which cooks them perfectly crisp without needing to flip. For air frying, set the temperature to 400°F, but be sure to flip the wings halfway through to ensure even cooking.
Yes! When baking in the oven, use a large baking sheet. For air frying, always arrange the wings in a single layer and cook in two batches, without overlapping for the best results.
More tandoori recipes
Looking for more spicy food ideas? Check out our round up post of 20+ spicy snacks.
Tandoori Chicken Wings
Equipment
Ingredients
- 1 ½ pounds chicken wings
- 1 tablespoon lemon juice
- ¼ to ½ teaspoon cayenne pepper powder
- ¼ teaspoon salt
Marinade
- ⅓ cup plain yogurt
- 1 ½ tablespoons vegetable oil
- 1 tablespoon Kashmiri chili powder (or use ½ to 1 teaspoon additional cayenne)
- ½ tablespoon Kasoori methi optional
- 2 cloves garlic grated
- 1 teaspoon grated ginger
- 1 teaspoon coriander powder
- ¾ teaspoon salt
- ½ teaspoon cumin powder
- ½ teaspoon garam masala powder
Instructions
- Pat dry the chicken wings using paper towels.
- First marinade - Toss the wings with lemon juice, cayenne and salt. Let rest for 10 minutes.
- Add all marinade ingredients and toss to thoroughly combine. Cover the bowl and allow the marinade to infuse the wings for a minimum of 30 minutes to up to 6 hours in the refrigerator.
Bake in the oven
- Preheat the oven to 425°F. Arrange the chicken wings, skin side up, in a single layer on a baking sheet, ensuring they are evenly spaced.
- Bake for 25 to 30 minutes or until cooked through.
Air fry
- Preheat the oven to 400°F.
- Place the wings in the air frying basket, spacing evenly and air fry for 8 minutes, then flip and air fry another 8 minutes for a total of 16 minutes, or until chicken wings are cooked through.
Notes
Nutrition
Nutritional information, based on third-party calculations, should be seen as estimates, not guarantees, as various factors like product types, brands, processing methods, and more can alter the nutritional content in recipes.
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