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!!

Happy Eating!


2 votes


Tandoori Wings




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


Chopped Cilantro

Sliced Red Onions

Lemon Wedges

Serve with: Scallion Jalapeno Crema 


  1. Preheat oven to 375 degrees Fahrenheit.
  2. In a large bowl, combine all the marinade ingredients and whisk together until a thick paste is formed.
  3. Add chicken wings to marinade and mix until wings are completely coated.
  4. Lay wings in a single layer on a baking sheet (sprayed with cooking spray or coated lightly in oil ) and cover with aluminum foil.
  5. Place baking sheet on the middle rack and bake for 30 minutes covered. 
  6. Remove the aluminum foil and broil wings on Low until edges are slightly blackened (5-7 minutes).
  7. Serve hot with freshly sliced onions, chopped cilantro, and lemon wedges.