Tandoori Chicken Wings

Tandoori Chicken Wings

from spicecravings.com
41 min

These tandoori chicken wings are crispy on the outside, tender on the inside, and flavored with Indian spices. Made easily in the oven or air fryer.

Ingredients

  • 2 lbs. chicken wings ((roughly 16 wings))
  • ½ cup plain yogurt (or ⅓ cup plain greek yogurt)
  • 2 tablespoons lemon juice (1 lime)
  • 1 tablespoon minced ginger (1-inch piece)
  • 1 tablespoon minced garlic (4 cloves)
  • 1 tablespoon besan (or cornflour)
  • 1½ teaspoons salt
  • ¾ teaspoon turmeric powder
  • 2 teaspoons garam masala
  • 1 tablespoon coriander powder
  • 1 tablespoon kashmiri red chili powder
  • 2 teaspoon paprika
  • 1 teaspoon chaat masala
  • 1 tablespoon dried fenugreek leaves ((Kasoori Methi) optional)
  • 2 tablespoons cilantro chopped
  • fresh lemon or lime juice

Directions

  1. 1

    If not already cut, remove the tips of chicken wings and split at the joint. Pat dry with paper towels and trim off any excess loose fat using kitchen shears.

  2. 2

    Line a baking sheet with aluminum foil and place the wings, skin side up. Bake in a pre-heated oven at 425°F for 30 minutes.Remove from the oven and brush the wings lightly with oil. Switch the oven to 'Broil'. Broil them in the oven, 1-2 minutes on each side, until the skin is crisp and slightly blistered.

  3. 3

    Preheat the air fryer for 2 minutes at 375°F. Place the chicken wings in a single layer. Cook for 22 to 25 minutes, removing the basket and shaking it twice in between, about every 8 minutes. Now increase the heat to 400°F and cook for 2 to 4 minutes, until the skin is crispy and golden brown. Note: cooking time may vary with different air fryers

  4. 4

    Garnish with chopped cilantro and fresh lime juice. Serve hot with cilantro Jalapeno sauce.