Tandoori Chicken Wings

Tandoori Chicken Wings

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  • 2 lbs chicken wings, split at joints, tips discarded
  • 1 cup plain yogurt
  • 2 tablespoons ginger-garlic paste
  • 1 tablespoon Tandoori spice mix
  • 1 teaspoon turmeric powder
  • 1 teaspoon cayenne pepper (adjust to taste)
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 1 teaspoon smoked paprika
  • Salt to taste
  • 2 tablespoons vegetable oil
  • Fresh lemon wedges for serving
  • Chopped cilantro for garnish (optional)


  1. Marinate the Chicken:
    • In a large bowl, combine yogurt, ginger-garlic paste, Tandoori spice mix, turmeric powder, cayenne pepper, cumin powder, coriander powder, smoked paprika, salt, and vegetable oil. Mix well.
    • Add the chicken wings to the marinade, ensuring they are well-coated. Cover and refrigerate for at least 2 hours, or preferably overnight.
  2. Preheat the Oven:
    • Preheat your oven to 400°F (200°C).
  3. Arrange on Baking Sheet:
    • Line a baking sheet with aluminum foil and place a wire rack on top. Arrange the marinated chicken wings on the rack.
  4. Bake:
    • Bake the chicken wings in the preheated oven for 35-40 minutes or until they are cooked through and have a nice char.
  5. Serve:
    • Garnish with chopped cilantro if desired. Serve the Tandoori Chicken Wings hot with fresh lemon wedges on the side.

*Recipe on video and text may differ from each other!

How to cook Tandoori Chicken Wings: