I’m not sure what took me so long in sharing a Tandoori wings recipe because I’ve shared a lot of “tandoori” inspired meals on my blog so far, but you guys are going to be SO glad I finally did!! These wings are SOOO good, and they’re not fried OR marinated for an annoyingly long period of time.
I actually prefer baked wings because they’re super tender and not dried out ! The trick is cooking them covered first, and then uncovering them just for a little bit to crisp them up a bit.
Marinating these wings in yogurt also makes the meat super tender and the tandoori masala gives the wings that great color and a nice smoky flavor ! Just make sure to use full fat whole milk yogurt so the marinade is thick and not watery.
I served these wings with the scallion jalapeño crema from my black bean nachos and legit, it was a PARTY in my mouth!! Not to toot my own horn, but these wings were SO DAMN good. I sat down and most of them right after I was done photographing them!
I think using paneer as a sub for the chicken would also be delicious! Also serving these with some fresh sliced onions, lots of cilantro and a few wedges of lemon is key!!
Yield 4-6 Servings
1/3 cup whole milk yogurt
1 tbsp minced garlic
2 tbsp Swad Tandoori Masala
1 tbsp garam masala
1 tsp cumin powder
1/2 tsp chaat masala
1/2 tbsp chili powder
1 tsp salt
2 lbs chicken wings
2 tbsp oil
Sliced Red Onions
Serve with: Scallion Jalapeno Crema
- Preheat oven to 375 degrees Fahrenheit.
- In a large bowl, combine all the marinade ingredients and whisk together until a thick paste is formed.
- Add chicken wings to marinade and mix until wings are completely coated.
- Lay wings in a single layer on a baking sheet (sprayed with cooking spray or coated lightly in oil ) and cover with aluminum foil.
- Place baking sheet on the middle rack and bake for 30 minutes covered.
- Remove the aluminum foil and broil wings on Low until edges are slightly blackened (5-7 minutes).
- Serve hot with freshly sliced onions, chopped cilantro, and lemon wedges.