Tandoori Chicken Wings Recipe
Make Tandoori Chicken Wings Recipe in just 4h 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Marinade
Finishing & Garnish
Method
Marinade
Prepare wings
Pat the chicken wings dry with paper towels. Using a sharp knife make 2–3 shallow slashes on each piece to help the marinade penetrate.
Mix marinade
In a large bowl combine whisked yogurt, ginger paste, garlic paste, tandoori masala, ground coriander, ground cumin, paprika, chili powder, turmeric, lemon juice, vegetable oil, garam masala, salt, black pepper and optional red food color. Whisk until smooth and uniform.
Coat chicken
Add the wings to the bowl and use your hands or a spatula to thoroughly coat each piece with the marinade, forcing some marinade into the slashes. Cover tightly with plastic wrap or transfer to a sealable bag.
Marinate time
Refrigerate for at least 4 hours, ideally overnight (8–12 hours) for best flavor and tenderness. If short on time, marinate at least 1 hour at room temperature.
Cook & Finish
Preheat oven or grill
If using an oven, preheat to 220°C (425°F). Position a rack in the middle. Line a baking sheet with foil and fit a wire rack on top to allow hot air circulation. If using a charcoal or gas grill, preheat to medium-high and oil the grates.
Arrange wings
Remove wings from refrigerator about 20 minutes before cooking to take off chill. Arrange wings in a single layer on the wire rack, shaking off excess marinade (but do not wipe clean).
Initial high-heat cook
Place wings in the oven or on the grill. Cook for 18–22 minutes, turning once after 10–12 minutes so both sides get direct heat. This creates a charred exterior while cooking through.
Baste and crisp
After the initial cook, brush each wing with melted butter or ghee. Increase oven temperature to 230°C (450°F) or move wings to the hotter part of the grill. Cook an additional 6–8 minutes, turning and basting once more, until surface is slightly charred and internal temperature reaches 74°C (165°F). Total cook time should be about 24–30 minutes depending on wing size.
Rest
Transfer wings to a serving platter and rest 5 minutes to allow juices to redistribute.