Tandoori Wings

Ingredients

• 1 box (roughly 1 kg)chicken wings
• 2 tbspvegetable oil
• 3 heaped tbspplain yoghurt
• Juice of ½ lemonlemon juice
• 1 tspblack pepper
• 1 tspground turmeric
• 2 tspground cumin
• 1 tspchopped ginger
• 2 tspsalt
• 1 tspred chilli powder
• 2 tbsptandoori masala powder
• 4 clovesgarlic, minced
• 1green chilli, chopped
• A few dropsred food colouring
• 2 heaped tbsptandoori paste
• A sprinkleparsley

Instructions

1. 1

   Prepare the wings

   Wash the wings thoroughly, making small slits in them as you go.

2. 2

   Mix the marinade

   Put the wings in a large bowl with all the listed ingredients and mix to coat. Leave them to marinate, preferably overnight.

3. 3

   Heat the oven

   When ready to cook, preheat the oven to 200°C. Line a baking tray with foil and brush it with a little oil. Arrange the wings on the tray without leaving them heavily coated in marinade.

4. 4

   Bake the wings

   Bake for about 45–50 minutes. Do not turn the wings over.

5. 5

   Crisp the tops

   If desired, raise the oven temperature to about 220°C and cook for a further 5 minutes to crisp the tops.

What are tandoori wings?

Tandoori wings are a baked take on tandoori-style cooking, named for the clay oven traditionally used for high-heat cooking in South Asia. This version uses chicken wings and a yoghurt-based mixture seasoned with tandoori masala, chilli, cumin and other aromatics.

Yoghurt helps the spices cling to the wings, while small slits give the marinade more places to settle. Baking makes the recipe practical to cook at home without a tandoor.

Nutrition and macros by portion

The nutrition label shows one serving as written: 390 calories, 28g protein, 6g carbs, 29g fat.

The wings provide most of the protein and a substantial share of the fat; the added oil and yoghurt contribute more fat. Carbohydrate comes mainly from the yoghurt, spices and tandoori paste, while the salt contributes much of the sodium. Pair a serving with plenty of vegetables and a modest portion of rice or flatbread for a more balanced plate.

Building the marinade

Yoghurt and lemon: the yoghurt gives the coating body, and lemon juice adds a sharp note. Mix these well with the oil and spices so the marinade is evenly distributed.

Spices and aromatics: tandoori masala, turmeric, cumin, pepper, chilli, ginger and garlic create the main flavour. The green chilli adds another layer of heat, so adjust it to suit your preference.

Marinating the wings

Slits: make small cuts in the wings before adding the marinade, taking care not to cut them into pieces. This helps the coating reach more of the surface.

Overnight rest: the recipe recommends marinating overnight. If you have less time, leave the wings for as long as your schedule allows, keeping them covered in the fridge.

Getting an even bake

Tray: line the baking tray with foil and brush it lightly with oil before adding the wings. Arrange them with space around each piece so they bake rather than crowd together.

Coating: avoid piling excess marinade onto the tray with the wings. A coating on the chicken is enough; a thick pool beneath it can make browning less even.

Checking colour and doneness

Main bake: cook at 200°C for about 45–50 minutes, leaving the wings unturned as directed. Look for browned surfaces and check that the meat is cooked through at the thickest part.

Crisp finish: the optional 5 minutes at about 220°C is intended to brown the tops further. Watch closely during this hotter finish, as the spiced coating can darken quickly.

Serving the wings

Fresh sides: serve the wings with a crisp salad, sliced cucumber or other fresh vegetables to contrast with the rich, spicy coating. Rice or flatbreads make the meal more substantial.

Finishing touch: scatter over the parsley just before serving. Put extra lemon wedges or a cooling yoghurt dip on the table if you like.

Recipe notes & tips

• Marinate the wings in the fridge in a covered bowl or container.
• Use a tray large enough to arrange the wings without crowding.
• Brush the foil lightly with oil to help reduce sticking.
• Keep the wings unturned during baking, as the method specifies.
• Check the thickest wing for doneness before serving.
• Use the hotter finish only if you want more colour and crispness.

Variations

• Adjust the heat: reduce or omit the green chilli for a milder batch.
• Skip the colouring: leave out the red food colouring if you prefer the natural colour of the spices.
• Add a cooling dip: serve with plain yoghurt seasoned with a little lemon.
• Serve with flatbreads: add warm flatbreads and salad for a more filling meal.
• Use a grill finish: briefly grill the cooked wings to brown the tops, watching them closely.

Common mistakes to avoid

• Skipping the slits: make small cuts before marinating so the coating can reach more of the wing.
• Crowding the tray: leave space between wings so they bake more evenly.
• Using too much coating: avoid leaving a thick layer of marinade beneath the wings on the tray.
• Turning the wings: leave them in place during the main bake, as directed.
• Overdoing the final heat: watch carefully during the optional 220°C finish to prevent the coating from becoming too dark.

How to store

Cool leftovers promptly, then store them covered in the fridge for up to 3 days. Reheat until piping hot throughout, using an oven to help the coating crisp again.

Frequently asked questions