Tandoori Chicken Wings (Air Fryer & Oven)
User Reviews
5
Tandoori Chicken Wings (Air Fryer & Oven)
Description
The chicken wings are cleaned and trimmed before marinating in a blend of Greek yogurt, ginger, garlic, lime juice, gram flour, salt, and a blend of traditional Indian spices such as Kashmiri red chili powder, turmeric, garam masala, coriander powder, and dried fenugreek leaves. The yogurt and spices tenderize the meat while imparting complex flavors and a characteristic orange-red color.
After marinating for at least 30 minutes—and ideally longer for deeper flavor—the wings are cooked in an air fryer or oven until crisp and golden-brown on the outside but remain juicy inside. Using a digital thermometer to reach 165°F ensures proper cooking without drying. The recipe’s layered spices offer warmth and mild heat instead of strong pungency.
These wings make for a flavorful appetizer or snack and can be garnished with lime wedges and fresh cilantro to add brightness. Their texture balances crispy skin with tender meat, and the spice mix provides aromatic depth. They can be made in advance and frozen for convenient meal prep.
To achieve the signature red color, Kashmiri red chili powder is recommended for its vibrant hue without excessive heat.
Ingredients
- 2 pounds chicken wings
- 1 tablespoon neutral cooking oil generic cooking oil
- lime to garnish, wedges
- cilantro chopped, to garnish, leaves
For marinade
- 2/3 cup yogurt greek (also called hung curd)
- 1 tablespoon ginger grated
- 1 tablespoon garlic minced
- 1 tablespoon lime juice
- 1 tablespoon gram flour optional, aka besan
- 2 teaspoon Kashmiri red chili powder mild, adjust to taste
- 1/2 teaspoon turmeric powder ground, aka Haldi powder
- 1 teaspoon garam masala
- 2 teaspoon coriander powder dhaniya powder
- 1 tablespoon fenugreek leaves dried, aka Kasoori Methi
- 1 1/2 teaspoon salt adjust to taste
Instructions
- If you have whole chicken wings, split at the join and discard the tips. Use kitchen shears to remove any loose skin. Pat dry with paper towels.
- To make the marinade, combine the yogurt, grated ginger, minced garlic, lime juice, gram flour, salt, and all of the dry spices in a large mixing bowl. Mix the contents well.
- Toss the wings in the marinade and combine well to ensure the wings are uniformly coated with the marinade.
- Cover the bowl and place it in the refrigerator. Let the wings marinade for at least 30 minutes or up to 8 hours or overnight for a deeper flavor.
AirFryer Method
- Preheat the air fryer to 370 degree Fahrenheit. Lightly grease the air fryer basket.
- Place the chicken wings in the basket with no overlapping and cook them for 10-12 minutes. Turn the wings at half-time mark. You might need to cook in batches.
- Raise the temperature to 400 degrees Fahrenheit and continue to cook for 3 more minutes, or until the skin is crispy and golden brown.
- Garnish with cilantro. Serve warm with lime wedges along with mint cilantro chutney to dip.
Oven Method:
- Preheat the oven at 400 degrees Fahrenheit.
- Place the wings on a lightly greased grilling rack. Place the rack on top of a baking tray. You can line the tray with parchment paper or aluminum foil to catch any drippings. Any remaining marinade can be brushed over the wings.
- Bake for 25-30 minutes until done. Now change the oven setting to broil. Broil the chicken wings for 4-5 minutes or until the skin is crisp and slightly charred.
- Garnish with cilantro. Serve warm with lime wedges along with mint cilantro chutney to dip.
Notes
- Marinate wings at least 30 minutes; longer marination (up to overnight) intensifies flavor and tenderness.
- Cook wings just until done, around 165°F internal temperature, to keep them juicy and avoid chewiness.
- Use Kashmiri red chili powder for vibrant color with mild heat; other chilis may alter heat and color.
- Wings can be prepped and frozen after marinating for easy meal planning.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 231 kcal
% Daily Value*
| Calories | 231kcal | 12% |
| Carbohydrates | 3g | 1% |
| Protein | 16g | 32% |
| Fat | 17g | 26% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 66mg | 22% |
| Sodium | 278mg | 12% |
| Potassium | 211mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 348IU | 7% |
| Vitamin C | 2mg | 2% |
| Calcium | 48mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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