Tandoori chicken wings are so flavourful and crispy. An absolute favorite. Tandoori marinade is a delicious Indian style marinade that is used in tandoori chicken, tofu, paneer, shrimp and pretty much any vegetable too. It is delicious, spicy and smoky.
I loved making chicken wings with this marinade. Super easy recipe and the wings will win you accolades.
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These sticky sweet honey garlic wings and Korean chicken wings with gochujang sauce are another delight.
Ingredients
Chicken wings – I have used 2 lb. or about 900 gm. chicken wings with bone and skin.
Greek Yogurt – This helps make the chicken tender and is a nice base for the marinade.
Tandoori masala – I love using the chicken tandoori masala. If you don’t have it, you can use garam masala.
Ginger garlic paste – 2 tbsp. goes in for a delicious depth of flavour.
Lemon juice – About 1 tbsp. is used in the marinade.
Spices– I have used pepper, smoky paprika (for colour), kasuri methi and red chilli powder (for some heat) and salt.
Instructions
First step is in preparing the wings and marinating them. Dry the wings thoroughly and keep aside. If needed clip wing ends.
Take wings in a wide bowl. Add ¾ cup Greek yogurt or any thick yogurt. Add pepper, salt, paprika, red chilli powder (for heat) optional, kasuri methi, ginger garlic paste and lemon juice. I normally also add oil to the marinade, but since wings have their own fat, I have avoided that here.
Mix well using your hands so that all the wings are coated. Now marinate in the fridge for an hour or even overnight. I marinated for an hour.
Air fryer Instructions
Preheat air fryer at 180C or 360F for 5 minutes. Lay marinated wings in a single layer avoiding overlapping. Spoon any leftover marinade on top of the wings during air frying.
Air fry at 180C or 360F for 15 minutes making sure to flip the wings midway for even cooking.
If you want more browning, raise the temperature to 200C or 400F and air fry for a couple of minutes more. Use a meat thermometer to check the meat is cooked. It must be above 165F or 75C in the thickest part of the wing.
Look at how gorgeously crispy these tandoori chicken wings are. Enjoy.
Oven Instructions
Preheat the oven to 400F or 200C. Line a baking tray and lay the wings in a single layer. Bake for 35-40 minutes while flipping in the middle for even browning.
Check with meat thermometer to ensure that the wings are done.
Take out your crispy and delicious tandoori chicken wings and serve hot with onion slices and lemon wedges. You can serve with green chutney or a dip of choice
Expert Tips
1. Marinating the wings for at least an hour or more helps them to develop more flavour. Overnight is even more delicious.
2. Always place the wings in one layer so that they cook evenly. And don’t forget to flip them midway.
3. I use smoked paprika for a smoky flavour and a lovely colour.
4. You can also use boneless wings in the recipe.
5. Storage Tips: Store any leftover wings in the fridge for up to 3 days in an airtight container. Reheat in air fryer before serving.
You can also freeze the wings for a month if you want to keep them for longer.
📖 Recipe Card
Tandoori Chicken Wings in Air fryer and Oven
Equipment
Ingredients
- 2 lb. Chicken wings or about 900 gm.
Marinade
- ¾ cup Greek yogurt or thick Indian hung curd
- 2 tbsp. ginger garlic paste
- 1 tsp. pepper
- 1 tsp. smoked paprika
- ½ tsp. chilli powder
- 1 tsp. Tandoori chicken masala or garam masala
- 1 tsp. kasuri methi optional
- ½ tsp. salt
- 1 tbsp. lemon juice
Garnish
- Lemon wedges
- Onion slices
- Green chutney or dip of choice
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Instructions
- First step is in preparing the wings and marinating them. Dry the wings thoroughly and keep aside. If needed clip wing ends.
- Take wings in a wide bowl. Add ¾ cup Greek yogurt or any thick yogurt. Add pepper, salt, paprika, red chilli powder (for heat) optional, kasuri methi, ginger garlic paste and lemon juice. I normally also add oil to the marinade, but since wings have their own fat, I have avoided that here.
- Mix well using your hands so that all the wings are coated. Now marinate in the fridge for an hour or even overnight. I marinated for an hour.
Air fryer Instructions
- Preheat air fryer at 180C or 360F for 5 minutes. Lay marinated wings in a single layer avoiding overlapping. Air fry at 180C or 360F for 15 minutes making sure to flip the wings midway for even cooking.
- If you want more browning, raise the temperature to 200C or 400F and air fry for a couple of minutes more. Use a meat thermometer to check the meat is cooked. It must be above 165F or 75C in the thickest part of the wing.
Oven Instructions
- Preheat the oven to 400F or 200C. Line a baking tray and lay the wings in a single layer. Bake for 35-40 minutes while flipping in the middle for even browning.
- Check with meat thermometer to ensure that the wings are done.
- Take out your crispy and delicious tandoori chicken wings and serve hot with onion slices and lemon wedges. You can serve with green chutney or a dip of choice
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