Last Updated on 2 months by Neha Deshmukh

Instant Pot Tandoori Chicken Wings Recipe – Crispy & Juicy

Hey everyone! If you’re anything like me, you love a good chicken wing. But sometimes, you want that incredible tandoori flavor without the hassle of a traditional tandoor oven. Well, I’ve got you covered! This Instant Pot Tandoori Chicken Wings recipe delivers seriously crispy, juicy wings packed with authentic Indian flavors – and it’s way easier than you think. I first made these for a game night with friends, and they were a huge hit. Seriously, I had requests for the recipe before I even finished cleaning up!

Why You’ll Love This Recipe

Let’s be real, who doesn’t love a flavorful, easy weeknight meal? These wings are:

• Fast: From start to finish, you’re looking at around 27 minutes.
• Flavorful: The tandoori marinade is bursting with aromatic spices.
• Crispy: The Instant Pot and oven combo gives you the best of both worlds – tender inside, crispy outside.
• Crowd-Pleasing: Perfect for parties, game nights, or just a fun family dinner.

Ingredients

Here’s what you’ll need to make the magic happen:

• 1 lb chicken wings
• ?? teaspoon salt (about 5g)
• ?? teaspoon crushed black pepper (about 2.5g)
• 1 tablespoon tandoori masala (about 15g)
• 2 tbsp yogurt (about 30ml)
• 3 tablespoon yogurt (about 45ml)
• 2 tablespoon tandoori masala (about 30g)
• 3 tablespoon oil (about 45ml)

Ingredient Notes

A few little things that can make a big difference:

• Tandoori Masala Blend – Exploring Regional Variations: Tandoori masala isn’t a one-size-fits-all spice blend! You’ll find variations depending on the region in India. Some blends are smokier, others are brighter. Feel free to experiment with different brands to find your favorite. I personally love MDH tandoori masala.
• Yogurt – Full Fat vs. Low Fat & Marinade Impact: I recommend using full-fat yogurt for the marinade. It helps the spices cling to the chicken and creates a richer flavor. However, low-fat yogurt will work in a pinch! Just know the marinade won’t be quite as luxurious.
• Chicken Wings – Choosing the Best Cut: You can use any cut of chicken wings – whole, flats, or drumettes. I prefer a mix for variety!
• Oil – Recommended Types for Baking & Flavor: I usually use a neutral oil like canola or vegetable oil for baking. But a touch of ghee (clarified butter) brushed on at the end adds a beautiful nutty flavor.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s marinate those wings. In a bowl, combine the chicken wings with salt, black pepper, 1 tablespoon of tandoori masala, and 2 tablespoons of yogurt. Give it a good mix and let it sit for about 10 minutes. This is where the flavor starts to build!
2. Now, pour 1 cup (240ml) of water into your Instant Pot. Place the steamer basket inside, and add the marinated wings. Don’t overcrowd the basket – you might need to cook in batches.
3. Seal the lid and cook on manual high pressure for 7 minutes. This steams the wings and makes them incredibly tender.
4. While the Instant Pot is doing its thing, preheat your oven to 350°F (175°C).
5. Once the Instant Pot is done, let the pressure release naturally. This usually takes about 10-15 minutes. Carefully transfer the wings to a parchment-lined baking sheet.
6. In a small bowl, mix together 3 tablespoons of yogurt, 2 tablespoons of tandoori masala, and 3 tablespoons of oil. This is our final flavor boost! Brush the mixture all over the wings.
7. Bake for 5-10 minutes, until the yogurt layer sets. Then, flip the wings and brush the other side.
8. Bake for another 10 minutes, until they’re beautifully crispy. If you want extra crispy wings, broil them for the last 2 minutes, keeping a close eye so they don’t burn!
9. Serve immediately with your favorite dipping sauce.

Expert Tips

Here are a few things I’ve learned along the way:

• Achieving Maximum Crispiness: The key to crispy wings is a hot oven and a good coating of yogurt and spices. Don’t skip the second bake!
• Instant Pot Safety & Best Practices: Always ensure the vent is in the sealing position before pressure cooking. And never force the lid open – let the pressure release naturally or manually release it carefully.
• Marination Time – Optimizing Flavor: While 10 minutes is good, if you have time, marinate the wings for longer – up to overnight in the fridge! The longer they marinate, the more flavorful they’ll be.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Tandoori “Wings” (Cauliflower or Mushroom): Swap the chicken wings for cauliflower florets or large portobello mushroom caps. Marinate and cook as directed. My friend, Priya, swears by this version!
• Gluten-Free Adaptations: Ensure your tandoori masala blend is gluten-free. Many store-bought blends contain wheat flour.
• Spice Level Adjustment – Mild to Fiery: Adjust the amount of tandoori masala to control the spice level. You can also add a pinch of cayenne pepper for extra heat.
• Festival Adaptations – Perfect for Parties & Celebrations: These wings are amazing for Diwali, Eid, or any festive gathering.

Serving Suggestions

These wings are delicious on their own, but here are a few ideas for serving:

• Cilantro-mint yogurt chutney (a must-try!)
• Naan bread for dipping
• A fresh salad for a complete meal

Storage Instructions

Leftovers? Yes, please! Store any leftover wings in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to restore crispiness.

FAQs

Got questions? I’ve got answers!

• Can I make these wings ahead of time? Absolutely! You can marinate the wings and store them in the fridge for up to 24 hours.
• What if I don’t have an Instant Pot? Can I boil or steam the wings? Yes, you can! Boil or steam the wings until they’re cooked through, then proceed with the baking steps.
• How do I know when the wings are cooked through? The wings are cooked through when the internal temperature reaches 165°F (74°C).
• What is the best way to prevent the wings from sticking to the parchment paper? Lightly grease the parchment paper with oil before adding the wings.
• Can I use different cuts of chicken, like drumsticks or thighs? Yes, you can! Just adjust the cooking time accordingly. Drumsticks and thighs will need a longer cooking time in the Instant Pot.