Tandoori chicken is named after the clay tandoor oven, which gets super hot (up to 900 degrees F). Traditional tandoori chicken is very colorful, often from the spices such as turmeric, cayenne pepper, and paprika, and sometimes from added red food coloring.
I skipped the red food coloring, but feel free to add some to the yogurt marinade for a gorgeous look.
Tandoori chicken is usually made with larger pieces of chicken, such as legs and thighs, and typically the skin is removed. I decided to leave the skin on these wings because of the extra crisp, and, … well, they are wings!
Everyone loves wings! In fact, one of the easiest ways to get my teenage grandson to stop by is to text him, “I just made wings!” These were a huge hit with him, along with these grilled chicken wings with habanero carrot hot sauce, and these air fryer Korean-Style BBQ chicken wings.
Spices you will need to make tandoori style crispy chicken wings:
What makes these wings so flavorful is all of the spices in the yogurt marinade. They include:
- Salt and pepper
- Cayenne pepper
- Garam Masala (a blend of spices that can include cloves, mace, cinnamon, cardamom, curry, coriander, and ground curry leaf)
- Garlic powder
You can use either Greek or regular full fat yogurt for the marinade. You will also need some fresh lemon juice.
How to make tandoori style crispy chicken wings:
You can buy “drumettes,” the portion of the wing that is attached to the chicken and look like tiny chicken legs. They are definitely meatier. I bought complete chicken wings and separated them into three pieces, freezing the tips for making stock or gravy later. I kind of like breaking out the cleaver.
First you sprinkle the wings with the spices and rub them into the skin. Next, you mix the yogurt with lemon juice, garlic powder, fresh ginger, and sriracha, and toss the wings in the yogurt mixture.
Be sure to marinate the wings for at least 2 hours and up to 12 hours.
Finally, you bake the wings on a wire rack in a 450 degree F oven for 25 minutes, and then finish them off with a quick broil.
Serve these wings with a tasty minty yogurt dipping sauce (recipe included).
Ain’t nothing but a chicken wing! More National Chicken Wing Day recipes:
Tandoori Style Crispy Chicken Wings
Tandoori Style Crispy Chicken Wings Recipe
Author: Karen Kerr
These Tandoori Style Chicken Wings are spicy, juicy, and super crispy. They are first marinated in a zesty mixture of yogurt and spices, and then baked in a super hot oven.
For the Chicken
- 1 1/2 to 2 pounds chicken wings, separated at the joints, tips discarded (or save and freeze the wing tips for stock)
- Black pepper
- 1 1/2 teaspoons paprika
- 1 heaping teaspoon garam masala
- 1/2 teaspoon turmeric
- 1/4 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- 1/2 cup full fat yogurt (Greek or regular plain)
- 2 teaspoons lemon juice
- 3 cloves garlic, minced
- 1/2 teaspoon freshly grated ginger
- 1/2 teaspoon sriracha sauce (or more)
For the Yogurt Mint Dipping Sauce
- 1 cup full fat yogurt, regular plain or Greek
- 2 garlic cloves, minced
- 1/4 teaspoon lemon zest
- 1/2 teaspoon lemon juice
- 1 1/2 tablespoons chopped fresh mint
How to cook Tandoori Style Crispy Chicken Wings Recipe
To Make the Wings
- Pat the wings dry and set them in a large shallow bowl.
- Combine the salt, black pepper, paprika, garam masala, turmeric, ground coriander, ground cumin, and cayenne pepper.
- Rub the wings with the spice mixture.
- Combine the yogurt, lemon zest, lemon juice, and sriracha and toss it with the chicken and rub it in. Refrigerate for 2 to 12 hours.
- When ready to bake the chicken, shake off any excess marinade and place the chicken wings on an oiled wire rack over a half sheet pan. Heat the oven to 450 degrees F with a rack in the middle of the oven.
- Bake the chicken for 25 minutes. Switch the oven to broil and cook the chicken for 1 to 5 more minutes to get a slight char, watching very closely.
- Serve with the mint yogurt sauce.
To Make the Yogurt Mint Dipping Sauce
- Mix all of the ingredients with a fork. Add salt to taste.
- Serve immediately or cover and refrigerate until the wings are ready.
Karen’s Kitchen Stories
chicken, wings, tandoori
Appetizers, main dish
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