Tandoori Chicken Wings

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!

Course appetizers

Cuisine Indian

Keyword tandoori chicken wings, tandoori wings

Prep Time 15

Cook Time 27

Resting time 2

Total Time 2 42

Servings Servings

Calories 268kcal

Author Maria Doss

Equipment

Air Fryer

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

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.

Nutrition