Tandoori chicken wings are juicy and packed full of flavor from the delicious marinade. Nice and sticky oven baked chicken wings that are easy to make at home.
Tandoori Chicken Wings
Tandoori chicken wings are great as a snack, appetizer or light meal. They make a great party food snack. Oven baking them makes them much easier to make. This is because there is less monitoring over the cooking process, less cleanup and it is easier to cook the wings in large batches.
These tandoori chicken wings are not dairy-free due to Greek yoghurt. To make the wings dairy-free you can substitute the Greek yogurt out for some coconut milk. This will alter the flavor slightly but will sill taste great. This wing recipe is already gluten-free and egg-free so no substitutions needed for those dietary requirements.
Tandoori Marinade
There are quite a lot of ingredients that go into this tandoori marinade, which can make it look a little intimidating but it is worth it. All of the ingredients will will form a complex flavor combination and make the chicken wings really tasty.
Besides the quantity of ingredients for the marinade, it isn’t too bad to actually make it. There is a little work to mince the garlic and grate the ginger but otherwise you just need to mix all of the ingredients together. If you want you can use freshly ground spices, which is always going to be a better option flavor wise. However, this is not necessary for great tasting wings. Store bought ground spices still have a lot of flavor.
It is recommended to marinate the chicken wings in the marinade overnight for maximum flavor. You can get away with just marinating for 1 hour, and still have great wings, but the flavor will not be throughout the chicken as much.
The smoked Paprika helps add that orange/red color normally associated with tandoori Chicken and helps give it a little bit of a smoky flavor, even though it will be cooked in the oven.
Cooking Tandoori Chicken Wings
Once the chicken wings have finished marinating, the rest of the cooking process is quite simple. That is because these tandoori chicken wings are oven baked. The wings will be cooked at a high temperature, this is to cook them quickly (compared to other oven wing recipes) and to try create a little bit of color on the wings. Cook the wings in an oven preheated to 425°F/220°C.
This marinade does not burn as easily as other marinades, also the wings are not really going to turn out crispy because they are marinated. The wings will come out sticky. Because of these things, a wire rack is not as important for this recipe. However if you do decide to use an oven rack then I recommend flipping the wings halfway through cooking.
Alternatively these wings are great when cooked on a BBQ or grill.
Storing The Tandoori Chicken Wings
Store cooked chicken wings in an airtight container. In the fridge they will last up to 4 days. In the freezer the cooked wings will last up to 6 months.
Due to the lemon in the marinade I would not leave the wings in the marinade for longer than a day as it can start to change the texture of the chicken.
For other chicken wings try Honey Mustard Chicken Wings or Greek Chicken Wings.
Tandoori Chicken Wings
Ingredients
- 2 lb / 900 g chicken wings
Tandoori Marinade
- 1 cup Greek yogurt or natural yogurt
- 2 tbsp lemon juice (about half a lemon)
- 1 tbsp vegetable oil or any oil of choice
- 4 cloves garlic minced
- 2 tsp grated ginger
- 2 tsp garam masala
- 2 tsp smoked paprika or sweet
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp chili powder or to taste
- 1 tsp salt
Instructions
- Mix marinade ingredients together in a large bowl.
- Add the chicken wings in to the bowl and mix until well coated in the marinade. Let marinate in the fridge for at least 1 hour.
- Preheat oven to 425°F/220°C.
- Line a baking tray with parchment paper and place chicken wings on it in a single layer.
- Cook the wings for 30-35 minutes, until slightly browned on top. Let cool for a few minutes, then serve.
