Tandoori Wings Recipe
Chicken wings marinated and baked in a clay-oven.
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Ingredients
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Marinade
Finishing & Serving
Method
Marinade
- 1
Prepare wings
Pat the chicken wings dry with paper towels. If whole wings, separate drumettes and wingettes and discard wing tips or save for stock. Make 2–3 shallow slashes in larger pieces so the marinade penetrates.
- 2
Make marinade
In a large bowl, whisk together yogurt, lemon juice, vegetable oil, ginger paste, garlic paste, tandoori masala, ground cumin, ground coriander, paprika, Kashmiri chili powder, garam masala, salt, cornstarch (or gram flour), and red food coloring if using. The cornstarch helps the marinade cling and promotes a slightly crisp exterior.
- 3
Marinate wings
Add the wings to the bowl and toss thoroughly so each piece is coated. Cover and refrigerate for at least 4 hours, preferably overnight (8–12 hours) for best flavor and color. If short on time, marinate at room temperature for 30–60 minutes.
Cook
- 4
Preheat oven
Place an oven rack in the upper third position and preheat the oven to 230°C (450°F). Line a rimmed baking sheet with foil and set a wire rack on top; spray or brush the rack lightly with oil to prevent sticking.
- 5
Bring wings to room temperature
Remove wings from the refrigerator about 20–30 minutes before cooking so they come closer to room temperature for more even cooking.
- 6
Arrange wings
Arrange the marinated wings in a single layer on the wire rack, leaving small gaps so hot air circulates and surfaces dry out for browning.
- 7
Bake
Bake at 230°C (450°F) for 20 minutes. After 20 minutes, flip each wing and continue baking for another 10–15 minutes until the internal temperature reaches 74°C (165°F) and the exterior is slightly charred and browned in spots. Total time will be about 30–35 minutes depending on wing size.
- 8
Optional broil for char
If you want extra charring like a tandoor, switch oven to broil on high for 2–4 minutes, watching carefully so the spices don’t burn. Or increase temperature to 250°C (480°F) for the final 5 minutes.
Finish & Serve
- 9
- 10
- 11
Storage
Leftover wings keep in an airtight container in the refrigerator for 2–3 days. Reheat in a 200°C (400°F) oven for 8–10 minutes to re-crisp.