In a large bowl, add the ingredients required to make the marinade - yogurt, ginger garlic paste, kashmiri chilli powder, tandoori masala powder, garam masala powder, coriander powder, cumin powder, chaat masala powder, kasoori methi powder, salt, corn flour, oil, and lemon juice.
Mix them all together to form a smooth paste-like marinade. You can also mix in red food coloring, but this is optional, and I usually skip it.
Add the chicken wing pieces to this, and coat them well with this marinade.
Then cover the bowl and put the chicken in the fridge, and let it marinate in this spice mix for about 4-6 hours. If you are in a rush, 1-2 hours of marination will suffice, but ideally it's best to plan ahead, and let the chicken properly marinate in and absorb all the spices.
Once the chicken has marinated well in the tandoori spice mix, take it out of the fridge and let it thaw on the counter for 20-30 minutes before cooking it.