Description
These Tandoori Style Chicken Wings are marinated in a blend of traditional Indian spices and yogurt, then oven-roasted to perfection with a crispy exterior. Served with a refreshing cilantro lime yogurt dipping sauce, they offer a flavorful twist on classic wings that’s perfect for any occasion.
Ingredients
Scale
For the Wings
- 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
For the Dipping Sauce
- 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
Instructions
- Prepare the Marinade: In a medium mixing bowl, combine plain yogurt, minced garlic, freshly grated ginger, garam masala, paprika, turmeric, cayenne pepper, madras curry powder, coriander, cinnamon, cardamom, sea salt, and freshly ground black pepper. Mix well to form a smooth marinade.
- Marinate the Chicken Wings: Place the drumsticks and wingettes into a large gallon-sized ziplock bag. Pour the yogurt spice marinade over the wings, seal the bag, and massage gently to coat all pieces thoroughly. Refrigerate for at least 2 hours, ideally 4 hours to overnight, to allow flavors to penetrate the meat.
- Preheat the Oven: Remove the marinated wings from the refrigerator about 30 minutes before cooking to take the chill off. Preheat your oven to 400°F (200°C). If you have a baking rack, place it on a large baking sheet to elevate the wings and promote crispiness.
- Prepare Wings for Roasting: Shake off any excess marinade from the wings and arrange them in a single layer on the prepared baking sheet or rack. This helps the wings cook evenly and develop a crispy exterior.
- Bake the Wings: Place the wings in the preheated oven and bake for 35 to 45 minutes, turning the wings at least twice during the cooking process. Smaller wingettes may cook faster than drumsticks; watch for clear juices and cooked-through meat.
- Broil for Crispiness: In the last 5 minutes of baking, turn the oven broiler on high. Move the wings under the broiler to crisp up the skin further, keeping a close eye to prevent burning, until the exterior is golden and crispy to your liking.
- Make the Cilantro Lime Yogurt Dipping Sauce: While the wings bake, combine plain yogurt, finely chopped cilantro, minced garlic, cayenne pepper, sea salt, freshly ground black pepper, lime zest, and chili powder in a bowl. Mix until smooth and refrigerate until ready to serve.
- Garnish and Serve: Once the wings are done, remove them from the oven and transfer to a serving platter. Garnish with sliced scallions. Serve hot alongside the chilled cilantro lime yogurt dipping sauce for dipping.
Notes
- Marinating the wings overnight enhances the flavor and tenderness.
- If you don’t have a baking rack, place wings directly on the baking sheet but be prepared to skim off excess juices during cooking.
- Broiling at the end helps achieve a crispy skin but watch carefully as they can burn quickly.
- Adjust cayenne pepper in the marinade and dipping sauce to control the heat level.
- Leftover wings can be refrigerated for up to 3 days and reheated in the oven to maintain crispiness.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Indian
Keywords: Tandoori chicken wings, Indian chicken wings, yogurt marinated wings, spicy chicken wings, cilantro lime dipping sauce, Indian appetizers
