Tandoori Wings Recipe

Prepare wings

If using whole wings, pat them dry with paper towels. Remove wing tips if desired and separate into drumettes and flats. Make 2–3 small shallow slashes in the thicker part of each piece to help marinade penetrate.

Make marinade

In a large bowl, whisk together 1 cup yogurt, 2 tablespoons lemon juice, 2 tablespoons vegetable oil, 1 tablespoon garlic paste, 1 tablespoon ginger paste, 2 tablespoons tandoori masala, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1 teaspoon paprika, 1/2 teaspoon turmeric, 1/2 teaspoon cayenne pepper, 1.5 teaspoons kosher salt, 1/2 teaspoon black pepper, and optional 1 teaspoon red food coloring or beet powder until smooth and uniform.

Marinate wings

Add the prepared wings to the bowl and toss thoroughly so each piece is evenly coated. For best results, cover and refrigerate for at least 4 hours, preferably overnight (8–12 hours). If short on time, marinate for at least 30–60 minutes.

Prepare to bake

When ready to cook, remove wings from refrigerator 20–30 minutes before baking to come closer to room temperature. Preheat oven to 220°C (425°F). Line a rimmed baking sheet with foil and place a wire rack on top; spray or brush the rack lightly with oil to prevent sticking. Arrange wings in a single layer on the rack, shake off excess marinade but keep a thin coating.

Bake

Bake wings at 220°C (425°F) for 25–30 minutes, flipping once halfway through (around 12–15 minutes), until the exterior is slightly charred at the edges and the internal temperature reaches 75°C (165°F). If you want more char, switch the oven to broil for 2–3 minutes at the end — watch closely to prevent burning.

Optional finish

For a smoky flavor without a grill, you can add 1 teaspoon of smoked paprika to the marinade or smoke briefly with a stovetop smoking technique. After baking, let wings rest 5 minutes on the rack.

While wings bake, make the dip: combine 1/2 cup yogurt, 2 tablespoons chopped fresh mint, 1 teaspoon lemon zest, 1 tablespoon lemon juice, 1/2 teaspoon grated garlic, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1 teaspoon olive oil (optional) in a small bowl. Stir until smooth. Taste and adjust salt, lemon, or mint to preference. Chill until serving.

Transfer baked wings to a serving platter. Sprinkle with chopped cilantro or mint leaves and serve with lemon wedges and the chilled lemon-mint yogurt dip (or ranch if preferred). Provide extra lemon wedges for squeezing over the wings.