Tandoori Chicken Wings (Oven & Air Fryer Recipe)

Boldy spiced Tandoori Chicken Wings are a game night staple in our home. Served with cooling coriander cumin spiced yogurt or tangy blue cheese dressing these wings are a crowd pleaser.

Tandoori refers to a style of cooking in Indian cuisine where food is marinated in a mixture of yogurt and spices and then cooked in a tandoor, which is a clay oven. The heat generated by burning charcoal or wood in the tandoor cooks the food at high temperatures, giving it a characteristic charred and smoky flavor. Tandoori dishes are often associated with vibrant red color due to the use of spices like paprika or red chili powder in the marinade.

I do not have a traditional tandoor clay oven, and if you're in the same boat, you'll appreciate these simple yet tasty tandoori chicken wings cooked effortlessly in the oven or air fryer. They're perfect for game nights and movie marathons.

If you own an Instant Pot, I've got just the recipe for you in my cookbook, The Essential Indian Instant Pot Cookbook. You can also explore more recipes on the official website here: https://ministryofcurry.com/

Looking for hassle free chicken recipes that are great for hosting? Give my Air Fryer Buffalo Chicken Wings, Tandoori Chicken, Chicken Tikka Kebob, and Chicken Shawarma recipes a try. If you love bold Indian chicken flavors, you may also enjoy this Better Than Restaurant Chicken Dum Biryani.

Ingredients

Chicken Wings. I recommend Bell Evan's brand wings that are already cut in half. If you have whole wings, make sure to cut them in half (wingettes and drumettes) and discard the tips.

Ginger and Garlic. Fresh homemade ginger paste and garlic paste add a nice kick and flavor to the wings. Make sure the ginger and garlic paste is smooth.

Yogurt. Plain full fat yogurt or plain Greek yogurt.

Spices. Kashmiri red chili powder, fenugreek leaves, homemade garam masala, turmeric, and salt.

Lemon juice. Helps tenderize the meat and helps with marination.

How to Bake/Grill Tandoori Chicken Wings

Trim as much fat and skin off the wings using kitchen shears.

Add yogurt, ginger garlic paste, Kashmiri red chili powder, fenugreek leaves, homemade garam masala, turmeric, lemon juice, and salt over the chicken wings.

Mix it well and refrigerate for at least an hour.

Preheat the oven to 400 degrees. Place a perforated grilling tray on top of the baking tray (to collect all the drippings and make cleanup easy). Lightly grease the perforated tray and line the wings.

Bake the wings for 20 to 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.

How to Make Air Fryer Tandoori Chicken Wings

I love to make the Tandoori Chicken Wings using an Airfryer with these easy steps:

Preheat the air fryer to 400°F. Spray the air fryer basket with cooking spray. Line the marinated chicken wings in a single layer in the basket.

Spray oil over the wings. Air fry for 15 minutes at 370°F (190°C). Shake the basket halfway through, so the wings cook evenly.

When the time is up, shake the basket, increase the temperature to 400°F (200°C), and cook for an additional 5 minutes, or until the skin is golden brown and crispy. 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.

Serving

Serve hot with coriander cumin spiced yogurt or tangy blue cheese and fresh lemon wedges.

Storing

Leftover chicken wings can be refrigerated for 2 to 3 days. For a longer shelf life, freeze them in an airtight container for up to 2 months. Thaw overnight in the refrigerator and then reheat in the oven, air fryer, or microwave.

More Easy Appetizer Recipes

Cauliflower Buffalo Wings, Onion Pakodas, Zucchini Chips, Bang Bang Shrimp, Kale Pakora Chips, Cripsy Okra

Tips for making the best Tandoori Chicken Wings

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).