Tandoori Chicken Wings
Oven-roasted chicken wings marinated in a richly spiced yogurt and Kashmiri chili sauce, yielding vibrant, smoky, high-protein bites with charred edges. Plan ahead: marinate for at least 2 hours.
Ingredients
- 2 lbs chicken wings, tips removed
- 1/2 cup plain whole-milk yogurt
- 2 tbsp fresh lemon juice
- 2 tsp ginger-garlic paste
- 2 tsp Kashmiri chili powder (or sweet smoked paprika)
- 1 tsp garam masala
- 1/2 tsp ground cumin
- 1/4 tsp ground turmeric
- 1 tsp salt
- 2 tbsp neutral oil or ghee
- 8 lemon wedges (for serving)
Instructions
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1
Score the 2 lbs tips removed chicken wings with a sharp knife (2-3 cuts per piece) so the marinade penetrates deeply.
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2
Whisk together 1/2 cup plain whole-milk yogurt, 2 tbsp fresh lemon juice, 2 tsp ginger-garlic paste, 2 tsp Kashmiri chili powder (or sweet smoked paprika), 1 tsp garam masala, 1/2 tsp ground cumin, 1/4 tsp ground turmeric, 1 tsp salt, and 2 tbsp neutral oil or ghee in a large bowl.
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3
Add the wings to the marinade, toss to coat thoroughly, cover, and refrigerate for at least 2 hours (or overnight).
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4
Preheat oven to 425°F (220°C). Line a rimmed baking sheet with foil and set a wire rack on top. Arrange the wings in a single layer on the rack.
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5
Roast for 25 minutes, then flip and roast another 12-15 minutes until the skin is charred at the edges and the chicken registers an internal temperature of 165°F (74°C).
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6
For extra char, broil on high for 2-3 minutes at the end. Serve with lemon wedges (for serving) and optional mint raita.