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4.6 from 192 votes

Tandoori chicken wings

Spicy tandoori chicken wings that are grilled to perfection with yogurt, lemon juice, ginger, garlic, garam masala, red chili powder, and turmeric.

Prep Time
1 hr
Cook Time
mins
Total Time
1 hr 30 mins
Calories: 219 kcal
Course: Appetizer
Cuisine: Indian

Ingredients

  • 2 pounds raw chicken wings **
  • ¾ cup PLAIN yogurt
  • 2 tablespoons lemon juice
  • 1 to 2 teaspoons garam masala **
  • 1 to 2 tablespoons Kashmiri red chili powder
  • 1 tablespoon Kasoori Methi (dried fenugreek leaves) optional
  • 1 tablespoon ginger paste
  • 1 tablespoon garlic paste
  • ½ teaspoon ground turmeric
  • 2 teaspoons kosher salt
  • 2 tablespoons cilantro chopped, optional for garnish

Instructions

    Cup of Yum
  1. Trim as much skin off of the wings as possible. I use kitchen sheers for this.
  2. Combine all ingredients (except cilantro) in a bowl and marinate wings for at least 1 hour or longer.
Oven Method
  1. 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.
  2. 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.
  3. Garnish with chopped cilantro and serve hot.
Air Fryer Method
  1. Preheat the air fryer to 400 F. Spray the air fryer basket with cooking spray.
  2. Line the marinated chicken wings in a single layer in the basket. Spray oil over the wings.
  3. Air fry for 15 minutes at 370°F (190°C). Shake the basket halfway through, so the wings cook evenly.
  4. 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.
  5. 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.

Notes

  • Tips for making the best Tandoori Chicken Wings:
  • Add more or less garam masala and red chili powder depending on how spicy you like them.
  • 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
  • Homemade garam masala brings out the authentic flavors
  • 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)

Nutrition Information

Calories 219kcal (11%) Carbohydrates 4g (1%) Protein 16g (32%) Fat 14g (22%) Saturated Fat 4g (20%) Cholesterol 66mg (22%) Sodium 505mg (21%) Potassium 242mg (7%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 940IU (19%) Vitamin C 3.9mg (4%) Calcium 63mg (6%) Iron 1.4mg (8%)

Nutrition Facts

Serving: 1Serving

Amount Per Serving

Calories 219

% Daily Value*

Calories 219kcal 11%
Carbohydrates 4g 1%
Protein 16g 32%
Fat 14g 22%
Saturated Fat 4g 20%
Cholesterol 66mg 22%
Sodium 505mg 21%
Potassium 242mg 5%
Fiber 1g 4%
Sugar 1g 2%
Vitamin A 940IU 19%
Vitamin C 3.9mg 4%
Calcium 63mg 6%
Iron 1.4mg 8%

* Percent Daily Values are based on a 2,000 calorie diet.