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

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.

Questions

Can I make Tandoori Chicken Wings dairy-free?

Yes. The dairy in this entry 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.

How long does Tandoori Chicken Wings keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

Can I halve or double Tandoori Chicken Wings?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

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