Spicy tandoori chicken wings that are grilled to perfection with yogurt, lemon juice, ginger, garlic, garam masala, red chili powder, and turmeric.
Ingredients:
- 2 pounds raw chicken wings **
- ¾ cup plain yogurt
- 2 tablespoons lemon juice
- 1 to 2 teaspoons garam masala (it is a spice blend widely used in indian cusine, from curries and lentil)Replacement for garam masala can be ALLSPICE and CUMIN POWDER.
- 1 to 2 tablespoons Kashmiri red chili powder
- 1 tablespoon dried fenugreek leaves optional
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- ½ teaspoon ground turmeric
- 2 teaspoons kosher salt
- 2 tablespoons cilantro chopped, optional for garnish
Instructions:
- Trim as much skin off of the wings as possible. I use kitchen sheers for this.
- Combine all ingredients (except cilantro) in a bowl and marinate wings for at least 1 hour or longer.
Oven Method:
- 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.
- 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.
- Garnish with chopped cilantro and serve hot.
Air Fryer Method:
- Preheat the air fryer to 400 F. Spray the air fryer basket with cooking spray.
- Line the marinated chicken wings in a single layer in the basket. Spray oil over the wings.
- Air fry for 15 minutes at 370°F (190°C). Shake the basket halfway through, so the wings cook evenly.
- 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.
- 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.
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