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!
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?
Air friers vary so watch it the first time. I set mine to high and cook the tandoori chicken wings for about 20 minutes.
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?
Tandoori chicken wings, step by step photos…
- 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
- 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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Amount Per Serving: Calories: 102Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 4mgSodium: 579mgCarbohydrates: 16gFiber: 3gSugar: 8gProtein: 3g