Tandoori Chicken Wings

Name: Tandoori Chicken Wings
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 4 servings
Cuisine: Indian
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)

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.

70 minEasyServes 4280 cal/serving

IndianAppetizerOvenHigh ProteinLow CarbGluten-FreeEgg-FreeNut-FreeLow-SodiumPork-Free

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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

1

Score the 2 lbs tips removed chicken wings with a sharp knife (2-3 cuts per piece) so the marinade penetrates deeply.
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.
3

Add the wings to the marinade, toss to coat thoroughly, cover, and refrigerate for at least 2 hours (or overnight).
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.
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).
6

For extra char, broil on high for 2-3 minutes at the end. Serve with lemon wedges (for serving) and optional mint raita.

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Questions

How much time should I plan for Tandoori Chicken Wings?

As written, 70 minutes: 30 of prep and 40 of cooking. The longest single stretch is the hands-off wait in step 3, overnight, or about 8 hours. That wait sits outside the stated prep and cook times, so plan around it.

What temperature do I cook Tandoori Chicken Wings at?

For Tandoori Chicken Wings, the oven is set to 425 F (about 220 C) in step 4. The longest stretch at that heat is 25 minutes, in step 5. The target internal temperature is 165 F (about 75 C), given in step 5. A probe thermometer removes the guesswork.

What can I use instead of Kashmiri chili in Tandoori Chicken Wings?

The entry for Tandoori Chicken Wings calls for 2 tsp Kashmiri chili powder (or sweet smoked paprika). In its place: Three parts sweet paprika to one part cayenne gives the color and the gentle heat.

Can I make Tandoori Chicken Wings less spicy?

Yes. The heat in Tandoori Chicken Wings comes from 2 tsp Kashmiri chili powder (or sweet smoked paprika). For a milder plate, halve the chili powder; nothing else in the method changes.

Can I make Tandoori Chicken Wings dairy-free?

Yes. The dairy in Tandoori Chicken Wings is 1/2 cup plain whole-milk yogurt, 2 tbsp neutral oil or ghee. Swap the yogurt for an unsweetened coconut or soy yogurt; the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

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