Air Fryer Tandoori Chicken Wings
Smoky, charred tandoori chicken wings marinated twice for deep, seasoned flavor in every bite. Made in the air fryer in under 20 minutes, with an oven option too.
Ingredients
Chicken
- 488 g chicken wings with skin split into drumettes and flats
- ¾ teaspoon salt for dry brining
Marinade
- ¼ cup plain yogurt
- ½ teaspoon ginger minced
- ½ teaspoon garlic minced
- 1 tablespoon lemon juice
- ½ teaspoon Kashmiri chili powder
- ½ teaspoon red chili powder
- ¼ teaspoon turmeric powder
- ½ teaspoon crushed red pepper flakes
- ¾ teaspoon ground cumin
- ¼ teaspoon ground coriander
- ¼ teaspoon salt
- ½ teaspoon garam masala
- 1 tablespoon cooking oil
- ¼ teaspoon deep orange food color optional
Finishing
- 1½ tablespoon unsalted butter
- ¼ teaspoon Kashmiri chili powder
- pinch deep orange food color optional
Instructions
- Place the wings in a bowl, sprinkle with the salt, and toss to coat evenly. Let them rest for 30–60 minutes at room temperature, or refrigerate overnight for the best flavor.
- In another bowl, whisk together the yogurt, ginger, garlic, lemon juice, Kashmiri chili powder, red chili powder, turmeric, crushed red pepper flakes, cumin, coriander, garam masala, oil, and food color.
- Add the wings and toss until evenly coated. Cover and refrigerate for at least 1 hour, preferably 4 hours or overnight.
- Remove the wings from the refrigerator 20–30 minutes before cooking. Preheat the air fryer to 190°C (375°F).
- Arrange the wings in a single layer in the air fryer basket. Air fry for 8–10 minutes.
- Flip the wings, increase the temperature to 200°C (400°F), and cook for another 8–10 minutes, or until lightly charred and the internal temperature reaches 75°C (165°F).
- For a deeper tandoori color, mix the butter, Kashmiri chili powder, and food color (if using). Brush the wings lightly during the last 2 minutes of cooking.
- Let the wings rest for 5 minutes before serving. Serve hot with cilantro mint chutney, lemon wedges, and sliced onions.
Video
Notes
- Dry brining the wings with salt before marinating seasons the meat more deeply and helps keep it juicy.
- Kashmiri chili powder provides the classic bright red color with mild heat. For spicier wings, increase the regular red chili powder or crushed red pepper flakes instead.
- Every air fryer cooks a little differently, so cooking times may vary slightly depending on the size of the wings and your model.
- If your wings tend to have a strong poultry smell, soak them in cold water with 1 tablespoon of white vinegar for 10–15 minutes. Drain, rinse briefly if desired, and pat completely dry with paper towels.
- Oven Method: Preheat the oven to 425°F (220°C). Arrange the wings in a single layer on a wire rack set over a baking sheet and bake for 25–30 minutes, flipping halfway through, until charred and the internal temperature reaches 165°F. Brush with the butter mixture during the last 2 minutes of baking.
Nutrition
Calories: 463kcalCarbohydrates: 4gProtein: 26gFat: 38gSaturated Fat: 13gPolyunsaturated Fat: 7gMonounsaturated Fat: 15gTrans Fat: 1gCholesterol: 128mgSodium: 1305mgPotassium: 326mgFiber: 1gSugar: 2gVitamin A: 1015IUVitamin C: 4mgCalcium: 73mgIron: 2mg
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