Tandoori Chicken Wings Recipe – Authentic Indian Flavor & Spice

Last Updated on 2 months by Neha Deshmukh

Tandoori Chicken Wings Recipe – Authentic Indian Flavor & Spice

Hey everyone! If you’re anything like me, you love a good chicken wing. But sometimes, you want something a little…more. Something with a kick, a little spice, and a whole lot of flavor. That’s where these Tandoori Chicken Wings come in. I first made these for a game night with friends, and they were an instant hit – seriously, people were fighting over the last wing! They’re so easy to make, and the taste is unbelievably authentic. Let’s get cooking!

Why You’ll Love This Recipe

These aren’t your average wings. We’re talking about a vibrant burst of Indian flavors, thanks to the incredible tandoori marinade. They’re crispy, juicy, and packed with aromatic spices. Plus, you can easily bake them in the oven or whip them up in the air fryer – perfect for any night of the week. Honestly, once you try these, you’ll never go back to plain old buffalo wings!

Ingredients

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

• 14-20 chicken wings
• 2 tbsp light cooking oil
• 1 tbsp tomato paste
• 1 tbsp coriander powder
• 1 tbsp tandoori masala
• ¼ tsp red chilli powder (adjust to your spice preference!)
• ¼ tsp garam masala
• ½ tsp amchoor powder
• Salt to taste
• 2 tbsp fresh lemon juice
• A handful of fresh cilantro, for garnish

Ingredient Notes

Let’s talk about a few key ingredients to really elevate this recipe:

• Tandoori Masala: This is the star of the show! You can find pre-made tandoori masala at most Indian grocery stores, or even many larger supermarkets. The blends can vary regionally, so feel free to experiment to find your favorite. Some blends are smokier, others more floral.
• Amchoor Powder: Don’t skip this one! Amchoor is made from dried, unripe mangoes and adds a wonderful tangy flavor that’s essential for authentic tandoori. If you absolutely can’t find it, you could try a squeeze of extra lemon juice, but it won’t be quite the same.
• Chicken Wings: I prefer using mid-section wings, but you can use any cut you like. Just adjust the cooking time accordingly.

Step-By-Step Instructions

Alright, let’s get down to business!

1. In a large bowl, combine the chicken wings with the oil, tomato paste, coriander powder, tandoori masala, red chilli powder, garam masala, amchoor powder, salt, and lemon juice.
2. Now, get in there with your hands (it’s the best way!) and really mix everything together. You want to make sure every single wing is coated evenly in that gorgeous marinade.
3. Cover the bowl and let it marinate for at least an hour. If you have time, even longer is better – the flavors will really deepen. I’ve even marinated these overnight in the fridge, and they were incredible!
4. For Oven: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper. Arrange the wings in a single layer and roast for 15-20 minutes, flipping halfway through, until they’re cooked through and beautifully browned.
5. For Air Fryer: Preheat your air fryer to 400°F (200°C). Place the wings in the air fryer basket in a single layer (you might need to work in batches). Cook for 12-15 minutes, flipping once, until golden and crispy.
6. Garnish with a generous sprinkle of fresh cilantro.

Expert Tips

• Don’t overcrowd the baking sheet or air fryer basket. This will steam the wings instead of roasting/frying them, and you won’t get that lovely crispy skin.
• For extra crispy wings, pat them dry with paper towels before marinating.
• A little bit of oil goes a long way! You don’t want the wings swimming in oil, just lightly coated.

Variations

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

• Spice Level: Adjust the amount of red chilli powder to control the heat. For mild wings, use just a pinch. For a fiery kick, add up to 1 teaspoon! My brother loves them super spicy, so I always make a separate batch for him.
• Air Fryer vs. Oven: Both methods work great! The air fryer tends to be a bit faster and produces extra crispy wings, but the oven is perfect if you’re making a large batch.
• Festival Adaptations: These are fantastic for Diwali parties or any festive gathering. They’re also a huge hit at game night!
• Gluten-Free: This recipe is naturally gluten-free! Just double-check the label on your tandoori masala to ensure it doesn’t contain any hidden gluten.

Serving Suggestions

These Tandoori Chicken Wings are amazing on their own, but they’re even better with some delicious sides. I love serving them with:

• A cooling raita (yogurt dip)
• Freshly chopped onions and lemon wedges
• A vibrant green chutney
• Steamed basmati rice or naan bread

Storage Instructions

If you have any leftovers (which is unlikely!), store them in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to restore some of the crispiness.

FAQs

Let’s answer some common questions:

• What is Amchoor powder and can I substitute it? Amchoor is made from dried mango powder and gives a unique tangy flavor. While lemon juice can be used in a pinch, it won’t replicate the exact taste.
• Can I marinate the wings overnight for more flavor? Absolutely! The longer the wings marinate, the more flavorful they’ll be.
• What is the best way to get crispy skin on the wings? Pat the wings dry before marinating, don’t overcrowd the cooking surface, and use a hot oven or air fryer.
• What is the difference between Tandoori Masala and Garam Masala? Tandoori masala is specifically for tandoori dishes and usually includes ingredients like red chilli powder and amchoor. Garam masala is a more general spice blend used in many Indian dishes.
• Can I use frozen chicken wings for this recipe? Yes, you can! Just make sure to thaw them completely and pat them dry before marinating.

Enjoy these Tandoori Chicken Wings! I hope they bring a little bit of Indian spice and flavor to your table. Let me know in the comments how they turn out for you!