This tandoori chicken wings recipe is my absolute favorite because it combines the perfect blend of spices with a zesty yogurt marinade, making each bite an explosion of flavor. Plus, the crispy, charred edges from the oven-baked finish are simply irresistible and keep me coming back for more!
I enjoy creating recipes that deliver a strong taste and, with these Tandoori Chicken Wings, that is what I have done. They are marinated in a blend of yogurt, lemon juice, and an extraordinary spice medley that includes ground cumin, coriander, and garam masala, the latter two being spices I use frequently in my cooking because they are so darn good.
High in protein and low in carbs, these wings are a recipe for healthy eating that also happens to be packed with flavor.
Ingredients
Chicken Wings:
A protein-rich food, ideal for a fulfilling family meal.
Plain Yogurt:
Packs in the probiotics for gut health; oh-so-creamy.
Lemon Juice:
Offers a zesty taste, loaded with vitamin C.
Coriander:
Delivers a note of citrus; is abundant in antioxidants.
Garam Masala:
An aromatic mixture; counterbalances savory and spicy tastes.
Garlic Paste:
Contributes a strong, intense flavor with positive effects on health.
Ginger Paste:
Gives off warmth and energy, helps with digestion.
Turmeric:
Mildly peppery and earthy; has anti-inflammatory properties.
Ingredient Quantities
- 2 pounds chicken wings, tips removed and wings separated
- 1 cup plain yogurt
- 2 tablespoons lemon juice
- 2 tablespoons vegetable oil
- 1 tablespoon ground coriander
- 1 tablespoon ground cumin
- 1 tablespoon garam masala
- 1 tablespoon paprika
- 1 tablespoon garlic paste
- 1 tablespoon ginger paste
- 1 teaspoon ground turmeric
- 1 teaspoon chili powder
- 1 teaspoon salt
- Fresh cilantro, chopped (for garnish)
- Lemon wedges (for serving)
Instructions
1. In a big mixing bowl, blend the yogurt, lemon juice, and vegetable oil. Beat well to form a smooth marinade base.
2. In the ground coriander, cumin, garam masala, paprika, garlic paste, ginger paste, turmeric, chili powder, and salt add to the yogurt mixture. Stir until all spices blend well and the mixture is uniform.
3. Place the chicken wings in the marinade, and turn them in the marinade until they are completely coated. Ensure that the wings are entirely covered with the marinade, and then cover the bowl with plastic wrap or a lid. Refrigerate the wings for at least 4 hours, but overnight is best, to allow for maximum flavor absorption.
4. Prepare the oven by setting it to 400°F (200°C). Take a baking sheet and cover it with foil. Put a wire rack on top of the baking sheet. The next step is to arrange the wings on the baking rack. Doing this will ensure the heat circulates around the wings for even cooking.
5. Take the wings out of the marinade and lay them in a single layer on the prepared wire rack. Let any extra marinade drip off before putting them on the rack.
6. In a preheated oven, bake the wings for 30 minutes. After this time, turn the wings and continue to bake them for 15-20 more minutes, or until they are cooked through and have achieved a tandoori char.
7. Turn the oven to the broil setting and broil the wings for an extra 2-3 minutes on each side to produce a somewhat crispy texture on the outside.
8. Take the wings out of the oven and allow them to sit for a few moments before serving.
9. Move the wings to a serving plate and dust with freshly cut cilantro.
10. Serve these Tandoori Chicken Wings hot, with lemon wedges on the side to add a zesty finish. And enjoy every mouthwatering bite!
Equipment Needed
1. Large mixing bowl
2. Measuring cups and spoons
3. Whisk
4. Plastic wrap or lid
5. Refrigerator
6. Baking sheet
7. Aluminum foil
8. Wire rack
9. Oven
10. Tongs
11. Serving plate
12. Knife and cutting board (for cilantro)
FAQ
- Q: Can I use frozen chicken wings?You can use frozen chicken wings, but be sure to thaw them completely before marinating for even flavor absorption.
- Q: How long should I marinate the wings?To achieve the best flavor, the wings should be marinated for a minimum of four hours; however, the optimal time is overnight in the refrigerator.
- Q: Can I bake the wings instead of grilling?Sure thing! Preheat your oven to 400°F (200°C) and place the wings on a baking sheet lined with foil and cook for 25-30 minutes or until you deem them completely done, turning them over halfway through the process.
- Q: What can I use as a substitute for yogurt?Substitutes for plain yogurt can include a yogurt or buttermilk that is not made with dairy.
- Q: Is this recipe spicy?A: This recipe has a gentle kick from the chili powder, but you could easily adjust the heat level to your taste—make it more fiery, or leave it out altogether—by varying the amount of chili powder you use.
- Q: Can I make this recipe ahead of time?Yes, the wings can be marinated a day ahead. Store the wings in the refrigerator until it’s time to cook.
- Q: How do I store leftovers?Leftover food should be stored in an airtight container and kept in the refrigerator, where it will stay fresh for up to 3 days. The oven is the best way to reheat food, ensuring that everything remains as crispy as it was when it first came out of the kitchen.
Substitutions and Variations
You can use Greek yogurt instead of plain yogurt for a thicker consistency.
If lemon juice isn’t available, it can be replaced with lime juice. The latter offers a comparable level of tanginess and is an acceptable substitute in all kinds of recipes.
Use olive oil instead of vegetable oil for a somewhat different flavor profile.
An equal amount of caraway seeds can be used in place of ground cumin for a unique twist.
Smoked paprika can be used in place of regular paprika for a different, smokier flavor.
Pro Tips
1. Marinate Longer: For even deeper flavor, marinate the wings for up to 24 hours. The longer they sit, the more the flavors will infuse into the chicken.
2. Use a Blender for Marinade: To ensure a smooth and well-mixed marinade, consider blending all the ingredients together in a blender or food processor instead of mixing by hand.
3. Room Temperature Before Cooking: Allow the marinated chicken wings to come to room temperature for about 20-30 minutes before cooking. This helps them cook more evenly in the oven.
4. Baste for Extra Flavor: During the baking process, baste the wings with leftover marinade (after bringing it to a boil for safety) or with additional oil mixed with some marinade spices to enhance flavor and moisture.
5. Allow Resting Time: After taking the wings out of the oven, let them rest for 5-10 minutes before serving. This resting period allows the juices to redistribute, ensuring moist and tender wings.
Tandoori Chicken Wings Recipe
My favorite Tandoori Chicken Wings Recipe
Equipment Needed:
1. Large mixing bowl
2. Measuring cups and spoons
3. Whisk
4. Plastic wrap or lid
5. Refrigerator
6. Baking sheet
7. Aluminum foil
8. Wire rack
9. Oven
10. Tongs
11. Serving plate
12. Knife and cutting board (for cilantro)
Ingredients:
- 2 pounds chicken wings, tips removed and wings separated
- 1 cup plain yogurt
- 2 tablespoons lemon juice
- 2 tablespoons vegetable oil
- 1 tablespoon ground coriander
- 1 tablespoon ground cumin
- 1 tablespoon garam masala
- 1 tablespoon paprika
- 1 tablespoon garlic paste
- 1 tablespoon ginger paste
- 1 teaspoon ground turmeric
- 1 teaspoon chili powder
- 1 teaspoon salt
- Fresh cilantro, chopped (for garnish)
- Lemon wedges (for serving)
Instructions:
1. In a big mixing bowl, blend the yogurt, lemon juice, and vegetable oil. Beat well to form a smooth marinade base.
2. In the ground coriander, cumin, garam masala, paprika, garlic paste, ginger paste, turmeric, chili powder, and salt add to the yogurt mixture. Stir until all spices blend well and the mixture is uniform.
3. Place the chicken wings in the marinade, and turn them in the marinade until they are completely coated. Ensure that the wings are entirely covered with the marinade, and then cover the bowl with plastic wrap or a lid. Refrigerate the wings for at least 4 hours, but overnight is best, to allow for maximum flavor absorption.
4. Prepare the oven by setting it to 400°F (200°C). Take a baking sheet and cover it with foil. Put a wire rack on top of the baking sheet. The next step is to arrange the wings on the baking rack. Doing this will ensure the heat circulates around the wings for even cooking.
5. Take the wings out of the marinade and lay them in a single layer on the prepared wire rack. Let any extra marinade drip off before putting them on the rack.
6. In a preheated oven, bake the wings for 30 minutes. After this time, turn the wings and continue to bake them for 15-20 more minutes, or until they are cooked through and have achieved a tandoori char.
7. Turn the oven to the broil setting and broil the wings for an extra 2-3 minutes on each side to produce a somewhat crispy texture on the outside.
8. Take the wings out of the oven and allow them to sit for a few moments before serving.
9. Move the wings to a serving plate and dust with freshly cut cilantro.
10. Serve these Tandoori Chicken Wings hot, with lemon wedges on the side to add a zesty finish. And enjoy every mouthwatering bite!
