Tandoori Chicken Wings

Tandoori Chicken Wings

Tandoori Chicken Wings


  • Cut open a 1.5- to 2-pound chicken wing at the joint and remove the tip.
  • 1/2 cup full-fat plain Greek yogurt
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon mild red chili powder (not cayenne pepper)
  • 1/2 tablespoon cumin
  • 2 1/2 teaspoons sweet paprika (not spicy)
  • 2 teaspoons salt
  • 2 teaspoons garam masala
  • 2 teaspoons coriander
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon garlic powder
  • 1 teaspoon grated ginger
  • chopped cilantro, optional garnish
  • Tzatziki sauce (for dipping)

Tandoori Chicken WingsTandoori Chicken Wings


If the wings are not already cut, remove the tips and split at the joints. Pat dry completely and remove excess fat.
yogurt, lemon juice, chili powder, cumin, paprika, salt, allspice, garlic powder, and ginger in a large resealable plastic bag and mix until dissolved.
the chicken wings to the marinade and mix. For best flavor, seal the bag, remove as much air as possible, and refrigerate the chicken for at least 4 hours, ideally overnight. Remove chicken from marinade and shake off excess. The wings should be coated, but not soggy.
air fryer to 400°F for 3 minutes and spray basket with nonstick spray. Place the wings in an even layer (don’t overcrowd the basket; you’ll probably need to air fry in batches).
for 10 minutes, flip and cook for another 8 to 10 minutes or until the chicken reaches an internal temperature of 170°F and the skin is crisp and golden brown. (Please note that cooking time may vary depending on the fryer.)
with chopped cilantro and tzatziki sauce for dipping (optional).

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