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+ servings
platters of tandoori chicken wings served with dipping sauces on the side

Tandoori Chicken Wings

easy recipe for tandoori chicken wings in oven + tandoori style chicken wings in air fryer
Course Appetizer
Cuisine Indian
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 33 chicken wing pieces
Calories 4205kcal


Chicken wings

  • 33 chicken wing pieces (weighing ~3.5 pounds) *see notes

For tandoori chicken wings marinade

  • ½ cup yogurt thick, full fat
  • 4 tablespoon ginger garlic paste
  • 3 tablespoon kashmiri chilli powder
  • 1 tablespoon tandoori masala powder
  • 1 tablespoon garam masala powder
  • 1 tablespoon coriander powder
  • 1 teaspoon cumin powder
  • 1 teaspoon chaat masala powder
  • 2 tablespoon kasoori methi
  • 2 teaspoon salt
  • tablespoon corn flour
  • 3 tablespoon oil
  • 1 tablespoon lemon juice
  • teaspoon red food color optional


Prepping the chicken wings

  • Properly wash and rinse the chicken wing pieces under water.
  • Pat dry any excess moisture from the wing pieces to ensure there is no additional liquid when marinade is applied.

Marinating chicken wings in tandoori masala

  • 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.

Tandoori chicken wings in oven

  • Preheat oven to 400 F.
  • Line a baking tray with oven safe liner (to catch all the drippings), place an oven rack on it, grease the rack, and line up the chicken wing pieces on it.
  • Bake tandoori chicken wings for 35-40 minutes at 400 F, ensuring to flip the pieces at the halfway mark at 20 minutes.

Tandoori chicken wings in air fryer

  • Preheat air fryer at 400 F for 3 minutes.
  • Line the air fryer basket and grease the liner, and then place the chicken wing pieces on the greased liner in the basket.
  • Air fry tandoori chicken wings for 20 minutes at 400 F, ensuring to flip the pieces at the halfway mark at 10 minutes.
  • Note: Air frying temperature and time can vary a little based on the air fryer and model you are using.



  1. Full chicken wings are usually cut in 3 pieces - flats (also known as wingettes), drums (also known as drumettes), and wing-tips (which are discarded). The 33 pieces I have used for this recipe are wingettes and drumettes (approximately half & half of each), and not 33 full chicken wings. Wingettes and drumettes can usually be bought pre-cut, which is what I have used - the pre-cut wings. But you can also cut the chicken wing at home into wingettes and drumettes, and discard the wing tips.



Calories: 4205kcal | Carbohydrates: 40g | Protein: 302g | Fat: 306g | Saturated Fat: 95g | Trans Fat: 3g | Cholesterol: 1237mg | Sodium: 6286mg | Potassium: 3310mg | Fiber: 18g | Sugar: 8g | Vitamin A: 9679IU | Vitamin C: 19mg | Calcium: 555mg | Iron: 24mg