Tandoori chicken wings

Ingredients

• 2 pounds raw chicken wings ()
• 3/4 cup plain yogurt
• 2 tablespoons lemon juice
• 1 to 2 teaspoons garam masala ()
• 1 to 2 tablespoons Kashmiri red chili powder
• 1 tablespoon kasoori methi (dried fenugreek leaves) (optional )
• 1 tablespoon ginger paste
• 1 tablespoon garlic paste
• 1/2 teaspoon ground turmeric
• 2 teaspoons kosher salt
• 2 tablespoons cilantro (chopped, optional for garnish )

Instructions

1. 1

   Trim as much skin off of the wings as possible. I use kitchen sheers for this.

2. 2

   Combine all ingredients (except cilantro) in a bowl and marinate wings for at least 1 hour or longer.

3. 3

   --- Oven Method ---

4. 4

   Preheat oven to 400 degrees F. Line up wings on a greased grilling rack. Place the rack on top of the baking tray to catch all the drippings.

5. 5

   Bake the wings for 20-25 minutes (in a convection oven) or up to 40 minutes otherwise. Broil on high for the last 2 minutes to get the char marks. Note: Wings can also be cooked on a preheated outdoor grill.

6. 6

   Garnish with chopped cilantro and serve hot.

7. 7

   --- Air Fryer Method ---

8. 8

   Preheat the air fryer to 400 F. Spray the air fryer basket with cooking spray.

9. 9

   Line the marinated chicken wings in a single layer in the basket. Spray oil over the wings.

10. 10

    Air fry for 15 minutes at 370°F (190°C). Shake the basket halfway through, so the wings cook evenly.

11. 11

    When the time is up, shake the basket, increase the temperature to 400°F (200°C), and cook for 5 more minutes or until the skin is golden brown and crispy.

12. 12

    Note: Depending on the size of the wings you may need to adjust the cooking time. Always check for doneness using a thermometer and make sure that the thickest part of the wings reaches 165 degrees F.