Dinner

Tandoori Style Chicken Wings with Cilantro Lime Yogurt Dipping Sauce Recipe

Name: Tandoori Style Chicken Wings with Cilantro Lime Yogurt Dipping Sauce Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 5 h
Cuisine: Indian
Ingredients: 1 1/2 cups plain yogurt; 4 cloves garlic, minced; 2 tablespoons freshly grated ginger; 2 tablespoons garam masala; 1 tablespoon paprika; 2 teaspoons turmeric; 1/2 teaspoon cayenne pepper; 1/2 teaspoon madras curry powder; 1/2 teaspoon coriander; 1/4 teaspoon cinnamon; Pinch of cardamom; 1 1/2 teaspoons sea salt; 1 teaspoon freshly ground black pepper; 2 pounds drumsticks; 1 1/2 pounds wingettes; Scallions for garnish; 1 1/2 cups plain yogurt; 2 tablespoons finely chopped cilantro; 1 clove garlic, minced; Pinch of cayenne pepper; 1/2 teaspoon sea salt; Freshly ground black pepper, to taste; Zest of 1 lime; 1/4 teaspoon chili powder

Bylilan Sage January 20, 2026January 20, 2026

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Introduction

Tandoori Style Chicken Wings are bursting with bold spices and tangy yogurt flavor, making them an irresistible appetizer or snack. Paired with a refreshing cilantro lime yogurt dipping sauce, these wings bring a delicious twist to classic chicken wings.

A white plate holds a pile of golden-brown chicken wings with a crispy texture, each wing sprinkled with thin green herb leaves and garnished with longer green stems. To the right of the wings, there is a yellow ceramic cup filled with a creamy white sauce, topped with two small green herb leaves. The plate sits on a white marbled surface, and the warm lighting highlights the rich colors and textures of the wings and sauce. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups plain yogurt (for marinade)
4 cloves garlic, minced (for marinade)
2 tablespoons freshly grated ginger
2 tablespoons garam masala
1 tablespoon paprika
2 teaspoons turmeric
1/2 teaspoon cayenne pepper (for marinade)
1/2 teaspoon madras curry powder
1/2 teaspoon coriander
1/4 teaspoon cinnamon
Pinch of cardamom
1 1/2 teaspoons sea salt (for marinade)
1 teaspoon freshly ground black pepper (for marinade)
2 pounds drumsticks
1 1/2 pounds wingettes
Scallions for garnish

1 1/2 cups plain yogurt (for dipping sauce)
2 tablespoons finely chopped cilantro
1 clove garlic, minced (for dipping sauce)
Pinch of cayenne pepper (for dipping sauce)
1/2 teaspoon sea salt (for dipping sauce)
Freshly ground black pepper (for dipping sauce)
Zest of 1 lime
1/4 teaspoon chili powder

Instructions

Step 1: In a medium mixing bowl, combine all the spices, salt, pepper, and 1 1/2 cups of yogurt to create the wing marinade.
Step 2: Place the drumsticks and wingettes in a large gallon ziplock bag and pour in the marinade. Seal the bag and refrigerate for at least 2 hours, up to overnight. (4 hours works well.)
Step 3: Remove the wings from the fridge about 20 minutes before cooking to bring them closer to room temperature. Preheat your oven to 400℉.
Step 4: Shake off excess marinade from the wings and arrange them on a large baking sheet. Using a baking rack is ideal for crispiness, but not required. Bake for 35-45 minutes, turning the wings at least twice during cooking. Watch closely as wingettes may finish before drumsticks. Cook until juices run clear.
Step 5: While the wings bake, prepare the dipping sauce by combining all sauce ingredients in a bowl. Mix until smooth and refrigerate until ready to serve.
Step 6: For extra crispiness, turn your oven broiler on high during the last 5 minutes of cooking and place the wings under the broiler. Keep a close eye to avoid burning.
Step 7: Garnish the cooked wings with sliced scallions and serve immediately with the cilantro lime yogurt dipping sauce.

Tips & Variations

Marinate the wings overnight for deeper flavor and tender texture.
If you prefer less heat, reduce or omit the cayenne pepper in both the marinade and dipping sauce.
Use chicken thighs for a juicier alternative to drumsticks and wingettes.
For a smokier flavor, grill the wings instead of baking.

Storage

Store any leftover cooked wings in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350℉ for 10-15 minutes to restore crispiness. Keep the dipping sauce separate and refrigerated for up to 2 days.

How to Serve

The image shows a white plate filled with about ten pieces of golden-brown fried chicken wings, each wing cooked to have a crispy, textured surface with varying shades of orange and brown. Thin strips of green and white scallions are scattered over the chicken, adding a fresh look. On the right side of the plate, a small white bowl holds a creamy white dipping sauce with visible herbs sprinkled throughout, topped with a small sprig of green cilantro. The entire arrangement sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use Greek yogurt instead of plain yogurt?

Yes, Greek yogurt works well for both the marinade and dipping sauce, providing a thicker texture and tangy flavor.

How can I make these wings ahead of time?

You can marinate the wings up to 24 hours in advance. Cook them fresh when ready to serve. The dipping sauce can also be made a day ahead and kept chilled.