Tandoori Chicken Wings
Smoky, spiced chicken wings coated in a tangy yogurt marinade and cooked until lightly charred at the edges. These Indian-style wings are juicy inside, full of warm masala flavor, and great as a starter or side.
For 4 servings
- prep · ~7 min
Prep the chicken wings.
1.Wash the chicken wings and pat them very dry.2.Split them at the joints if needed and remove the wing tips.3.Make 2 or 3 small cuts on the thicker parts so the marinade gets in well.TIPDry wings hold the marinade better and char more evenly. - mix · ~3 min
Make the tandoori marinade.
1.Add yogurt, lemon juice, ginger-garlic paste, mustard oil, and salt to a large bowl.2.Add kashmiri red chili powder, red chili powder, turmeric powder, coriander powder, cumin powder, garam masala, and kasuri methi.3.Mix until smooth and evenly colored. - rest · ~30 min
Marinate the wings.
Add the chicken wings to the bowl and coat every piece well, pushing marinade into the cuts. Cover and rest for at least 30 minutes in the fridge, or longer for deeper flavor.
TIPA 4 to 8 hour marinade gives the best tandoori flavor. - grill · ~25 min
Cook the wings until charred and cooked through.
1.Arrange the marinated wings in a single layer on a hot grill pan, oven rack, or air-fryer tray.2.Cook on medium-high heat, turning once or twice, until the wings are browned in spots and cooked through, about 22 to 25 minutes total.3.Cook until the thickest part reaches 74°C or 165°F.TIPDo not crowd the wings or they will steam instead of getting that tandoori char. - serve · ~2 min
Serve the tandoori chicken wings hot.
Rest the wings for 2 minutes before serving so the juices settle. Serve hot as a starter or alongside a simple Indian meal.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Use thick yogurt or hang regular yogurt briefly so the marinade clings instead of sliding off the wings.
- 2Pat the wings very dry before marinating; extra moisture dilutes the spices and reduces browning.
- 3Rub marinade deep into the slits so the thicker drumette portions get seasoned all the way through.
- 4Bring the wings out of the fridge 15 to 20 minutes before cooking for more even doneness.
- 5If using an oven rack, place a tray underneath to catch drips and help hot air crisp the edges.
- 6For a stronger tandoori-style finish, broil for the last 1 to 2 minutes until lightly charred in spots.
- 7Leftover wings reheat best in an air fryer or hot oven, not the microwave, so the exterior stays dry and charred.
Adapt it for your goals.
Extra-spicy
Increase the red chili powder and add a little more ginger-garlic paste for hotter wings with a sharper, more robust masala punch.
milderMilder
Use only Kashmiri chili powder and skip the extra red chili powder for a bright red color with gentler heat.
bonelessBoneless
Use the same marinade on chicken thigh pieces or boneless strips if you want faster cooking and easier serving.
smoky ovenSmoky-oven
Roast on a rack, then finish under the broiler for a more pronounced char when you do not have a grill pan or tandoor-style heat.
Why this is on our healthy list.
Protein-Rich Main
Chicken wings provide satisfying protein, making this a filling starter or side with more substance than many fried snacks.
Spice-Based Flavor
Coriander, cumin, turmeric, chili, and kasuri methi build bold flavor without needing heavy sauces or breading.
Yogurt Marinade
The yogurt adds tang and body to the marinade while helping keep the chicken moist during high-heat cooking.
Frequently asked questions
Yes, overnight works well for deeper flavor. Keep them refrigerated and cook the next day for the best texture.
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