Tandoori Wings Recipe

Prep wings

Pat the 5 bone-in chicken wings dry with paper towels. Make 2–3 shallow slashes in the thickest parts of each wing to help the marinade penetrate.

Make marinade

In a bowl combine 1/2 cup plain yogurt, 1 tsp ginger paste, 1 tsp garlic paste, 1 tbsp lemon juice, 1 tbsp tandoori masala, 1/2 tsp ground cumin, 1/2 tsp smoked paprika, 1 tsp kosher salt, 1/4 tsp black pepper and 1 tbsp vegetable oil. Whisk until smooth.

Marinate

Coat the wings thoroughly in the marinade, making sure marinade gets into the slashes. Cover and refrigerate at least 2 hours, ideally overnight for best flavor.

Bring to room temp

Remove wings from fridge 20–30 minutes before cooking to take the chill off.

Cook wings

Preheat oven to 425°F (220°C). Line a baking sheet with foil and place a wire rack on it. Arrange wings spaced on the rack. Roast for 25–30 minutes, turning once halfway, until internal temperature reaches 165°F (74°C) and edges are charred and crisp. (Alternatively: grill over medium-high heat 10–12 minutes per side or deep-fry at 350°F/175°C for 8–10 minutes until golden and cooked through.)

Make Creamy Tomato Masala

While wings cook, melt 1 tsp butter in a small saucepan over medium heat. Add 1/2 cup tomato puree, 1/4 tsp garam masala, 1/4 tsp salt and 1/4 tsp sugar. Simmer gently 3–4 minutes, then stir in 2 tbsp heavy cream. Warm through (do not boil). Taste and adjust salt or sugar. Keep warm.

Toss wings in sauce: Place the cooked wings in a mixing bowl, pour the warm creamy tomato masala over them and gently toss to coat evenly. Transfer to serving plate.

Make Sweet Mango Sauce

Combine 1/2 cup mango chutney (or puree), 1 tsp rice vinegar, 1/2 tsp soy sauce, 1/4 tsp red chili flakes and 1 tbsp water in a small saucepan. Warm over low heat, stirring until slightly loose and glossy, about 2–3 minutes. Adjust sweetness or acidity to taste by adding a pinch more vinegar or sugar.

Toss wings in sauce: Put the cooked wings in a bowl, pour the warm mango sauce over and toss to coat. Serve immediately.

Make Vindaloo Sauce

In a small saucepan combine 2 tbsp vindaloo paste, 1/2 tbsp tomato paste, 1 tsp honey and 1 tbsp water. Warm over low-medium heat for 2–3 minutes, stirring, until saucy and slightly thickened. Taste and adjust heat by adding water to thin or extra honey to mellow spice.

Toss wings in sauce: Transfer cooked wings to a bowl, pour the vindaloo sauce over them and toss to coat thoroughly. Serve hot.

Garnish the sauced wings with 1 tbsp chopped fresh cilantro and serve with 2 tbsp ranch dressing and lemon wedges on the side for squeezing.

Notes: Choose one sauce option when preparing. Ensure wings are fully cooked before tossing in sauce. Leftover sauce can be reheated gently. Serve as an Indo-Chinese starter, 5 wings per serving.