Chicken Wings Tandoori - 10 Recipe
Make Chicken Wings Tandoori - 10 Recipe in just 8h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Marinade & Chicken
Finishing & Garnish
Method
Marinade & Prep
Prepare wings
Pat the 10 chicken wings dry with paper towels. If using whole wings, optionally separate at joints into drumettes and flats. Make 2–3 shallow slashes through the skin on each piece to help marinade penetrate.
Make marinade
In a medium bowl, combine 1 cup plain yogurt, 2 tablespoons ginger-garlic paste, 2 tablespoons lemon juice, 2 tablespoons oil, 1.5 tsp Kashmiri red chili powder (or substitute), 1 tsp ground coriander, 1 tsp ground cumin, 1/2 tsp garam masala, 1/4 tsp turmeric, 1.5 tsp salt, 1/2 tsp freshly ground black pepper and 1 tsp red food coloring if using. Whisk until smooth and uniform.
Add the wings to the bowl and thoroughly coat each piece with the marinade. Transfer the wings and marinade into a zip-top bag or covered container, press out excess air, and refrigerate for at least 4 hours, preferably overnight (8–12 hours) for best flavor and tenderness.
Cook & Finish
Bring to room temperature
Remove marinated wings from the refrigerator 30 minutes before cooking to take the chill off. Preheat your oven to 220°C (425°F). If using a grill, preheat to medium-high and oil the grates.
Arrange for cooking
Line a rimmed baking sheet with foil and place a wire rack on top. Arrange the wings in a single layer on the rack, leaving space between pieces for air circulation. (If grilling, place wings directly on the oiled grill grates.)
Initial high-heat roast/grill
Roast the wings in the preheated oven for 20 minutes at 220°C (425°F). This sears the exterior and begins char formation. If grilling, cook for 8–10 minutes per side with lid closed until charred spots appear.
Baste and finish cooking
After the initial period, melt or brush 1 tablespoon butter or oil over the wings and flip them. Reduce oven temperature to 200°C (400°F) and continue roasting for another 10–15 minutes, flipping once, until internal temperature reaches 75°C (165°F) and the skin is well-charred at the edges. Total roast time will be about 30–35 minutes; adjust for grill as needed (total ~18–25 minutes depending on heat).
Optional broil for char
For extra char, switch the oven to broil (high) for 2–3 minutes at the end—watch closely to avoid burning.