Tandoori Chicken Wings
Get ready to elevate your appetizer game with these irresistible Tandoori Chicken Wings, a bold and flavorful take on a classic favorite! Marinated in a zesty blend of creamy yogurt, lemon juice, and aromatic spices like tandoori masala, cumin, and paprika, these wings are bursting with vibrant Indian-inspired flavors. Perfectly baked until tender and slightly charred, they offer a smoky, juicy bite without the need for a tandoor oven. Quick and simple to prepare, with just 15 minutes of prep time, these wings can marinate overnight, making them an ideal make-ahead dish for game day, parties, or a weeknight treat. Garnished with fresh cilantro and served with a squeeze of lemon for a tangy finish, these Tandoori Chicken Wings are sure to impress as a show-stopping appetizer or main dish.
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Recipe Information
Ingredients
- 2 lbs Chicken wings
- 1 cup Plain yogurt
- 2 tbsp Lemon juice
- 1 tbsp Garlic paste
- 1 tbsp Ginger paste
- 2 tbsp Tandoori masala
- 1 tsp Cumin powder
- 1 tsp Paprika
- 1 tsp Chili powder
- 1 tsp Salt
- 2 tbsp Vegetable oil
- 2 tbsp Fresh cilantro (for garnish)
- 1 whole Lemon wedges (for serving)
Instructions
Rinse the chicken wings under cold water and pat them dry with paper towels. Using a sharp knife, make small slits in the chicken wings to help the marinade penetrate more deeply.
In a large bowl, whisk together the yogurt, lemon juice, garlic paste, ginger paste, tandoori masala, cumin powder, paprika, chili powder, and salt until smooth.
Add the chicken wings to the marinade, ensure each wing is fully coated, and cover the bowl with plastic wrap. Refrigerate for at least 2 hours or overnight for the best flavor.
Preheat your oven to 400°F (200°C) and line a baking sheet with aluminum foil. Place a wire rack on top of the baking sheet and lightly brush it with oil to prevent sticking.
Arrange the marinated chicken wings on the wire rack in a single layer, ensuring they do not overlap.
Bake the chicken wings in the preheated oven for 20 minutes. Then, brush them with vegetable oil and turn them over. Bake for an additional 15 minutes or until they are fully cooked and slightly charred on the edges. The internal temperature should reach 165°F (74°C).
Remove the wings from the oven and let them rest for 5 minutes.
Garnish with fresh cilantro and serve hot with lemon wedges on the side.
Nutrition Facts
Calories |
3200 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 216.1 g | 277% | |
| Saturated Fat | 50.6 g | 253% | |
| Polyunsaturated Fat | 68.1 g | ||
| Cholesterol | 1031 mg | 344% | |
| Sodium | 7757 mg | 337% | |
| Total Carbohydrate | 114.8 g | 42% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 25.2 g | ||
| Protein | 195.7 g | 391% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 806 mg | 62% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 3063 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
