These tandoori chicken wings can be bakes or placed in your air-frier.
Have you ever tried to skin a chicken wing? It’s not easy so when you prepare these tandoori chicken wings, it’s fine to leave the skin on. Although chicken skin isn’t eaten often in Indian cuisine, you’ll probably find these skin-on tandoori chicken wings some of the best on the planet!
Finger food at its best!
What is the idea behind these tandoori chicken wings?
It’s quite simple really. Use my all-purpose tandoori marinade below. This is a marinade that can be made spicier or milder to your preference.
I think the green chilli paste really adds to the flavour but this can be left out as can the chilli powder. That said, you will want to substitute paprika if Kashmiri chilli powder isn’t your thing.
Can this recipe be made in advance?
Yes, but I do recommend cooking them right before you serve them. You can let the wings marinate for up to 24 hours and the flavour will benefit from the longer marination time.
Although best right out of the oven, they are also delicious cold next day!
How do I make these chicken wings in an air-frier?
That’s easy as air fryers are very efficient small ovens. They’re like a small tandoor oven!
Preheat your air fryer to 200°C/400°F. Spray the basket with oil and place your tandoori chicken wings inside. Cook for 15 to 20 minutes, turning or shaking the basket once so that they cook eveningly.
That’s it… Done and delicious.
Can the marinade be used with other cuts of chicken?
Sure can. The tandoori marinade in the recipe below can be used for everything. Not just chicken! It is my all-purpose tandoori marinade.
How to prepare the chicken wings?
Chicken wings come with 3 different parts. The pointy end, tip of the wing is often removed by supermarkets. If not, many people prefer to cut that off but I do like it when I can get it.
Lay your chicken wing on a clean cutting board. You will see that there are three or two joints. Slice with a sharp knife or chopper through the joints. This is not at all necessary but is better for presentation and handling.
What do you serve tandoori chicken wings with?
Hot sauce or a good raita will do the trick. I can recommend this raita or this coriander and mint chutney!
How long can you store leftovers in the fridge?
As mentioned above, your tandoori chicken wings will be best if you serve them hot out of the oven. If you do have leftovers, you can wrap them tightly and store them in the fridge for about 3 days.
Then to heat them up, place them in the microwave if you’re in a hurry for tandoori chicken wings. Better would be to reheat them in an airfryer or your oven set to 200°C/400°F until heated through. They will be crispier if reheated with your oven or air fryer.
Can you freeze the leftovers?
Yes and they will freeze nicely for up to three months. You do need to cook them first. Don’t just marinate them and freeze as that won’t be any good.
To reheat, let the tandoori chicken wings defrost completely and then heat in an air fryer or oven at 200°C/400°F until heated through.
Tandoori chicken wings, step by step photos…
Pound the chillies and coriander (cilantro) into a paste.
Add the remaining marinade ingredients to the chillies and coriander (cilantro).
Pour the marinade over the chicken. You can go straight to cooking or allow to marinate for up to 24 hours. The longer the better.
Place the tandoori chicken on a rack and place in your pre-heated oven.
Or alternatively, you could cook the tandoori chicken in an air-fryer.
Place in the oven for 20 to 30 minutes. You can baste with ghee if you like.
Dit in!
You will find many spicy and delicious recipes on my blog. Here are some you’ve got to try!
- Curry house style base sauce – Make a curry just like those at the best curry houses using this sauce.
- Lamb Bhuna from Scratch – This one is from my book ‘The Curry Guy One Pot’
- One Pot Chicken Dhansak – from my book ‘The Curry Guy One Pot
- Asian Honey Glazed Baked Salmon
- Sri Lankan Black Chicken Curry
- Peruvian Chicken – Pollo a la Brasa
- Korean Braised Beef Stew
- Dal Makhani – An Indian restaurant favourite!
- Tonkotsu Broth – When only the best will do. This one takes some time but it is just like you find at the best ramen restaurants!
- Tonkotsu Ramen – Use that homemade tonkotsu broth in this ramen!
- The Best Butter Chicken – Try it and you’ll agree.
- Authentic Saag Recipe – This is so good
- Thai Beef Green Curry – Authentic recipe with homemade curry paste
- Air Fryer Chicken Biryani
- Cajun Mac and Cheese – The creamiest mac on the planet!
- One Pot Chicken Vindaloo
- Chicken 65 – One of my favourites. You might also like to try this air fryer chicken 65.
- One Pot Chicken Chilli Garlic Curry
- Homemade Sriracha Sauce – So much better than any sriracha you can purchase!
- Tandoori Chicken Tikka – Homemade is alway best and this recipe gets restaurant quality results.
Have you tried tandoori chicken wings?
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Tandoori Chicken Wings
Ingredients
- 1 kg (2 lbs) chicken wings
- 1 tsp salt
- 1 tsp black pepper
- Juice of 2 limes
- 3 - 5 green finger chillies
- 1 small bunch coriander (cilantro) roughly chopped
- 4 tbsp Greek yoghurt
- 1 tbsp rapeseed (canola) oil
- 2 tbsp garlic and ginger paste
- 2 tsp ground coriander
- 2 tsp tandoori masala
- 2 tsp ground cumin
- 1 tsp chaat masala
- 1 tbsp Kashmiri chilli powder
- 1 tbsp smoked paprika or more chilli powder
Instructions
- Put the chicken wings in a large bowl and season generously with salt and pepper. Squeeze the juice of one lime over all the wings and mix well to combine. You want that chicken coated with the salt, pepper and lime juice. Set aside while you prepare the marinade.
- Pound the green chillies and coriander (cilantro) in a pestle and mortar until you have a paste. Add this paste to a large mixing bowl with the remaining ingredients including the remaining lime juice until smooth.
- Pour this marinade over the chicken wings and again stir until the chicken is nicely coated with the marinade. You can go straight to cooking or place the chicken, covered in the fridge for up to 24 hours. The longer the better.
- When ready to cook, place the chicken on a wire rack. Preheat your oven to 220c/425f. Place the chicken in the oven and cook for 30 minutes. Ovens do vary so please be sure to check after about 20 minutes to see their progress.
- When cooked through, serve immediately with lemon or lime wedges and a good hot sauce or raita.
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Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 102Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 4mgSodium: 579mgCarbohydrates: 16gFiber: 3gSugar: 8gProtein: 3g
Seamus O Ceallaigh
Monday 4th of November 2024
Recipe looks and sounds great. Can't find it in the app
Dan Toombs
Tuesday 5th of November 2024
Thank you, it’s going on the app in the next few weeks. Dan