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Coated in a delicious yogurt marinade infused with tasty Indian spices, these flavor-packed Air Fryer Tandoori chicken wings are a mind-blowing recipe to make right away! Tender and juicy on the inside, super crispy on the outside, those wings will bring your favorite Indian restaurant right to your home, and trust me, you won't regret it!
Tandoori chicken wings is such a popular dish in Indian cuisine, and once you've tried them, you'll understand why!
💙 Why you'll love them
- Such an easy recipe - all you have to do is mix wings with marinade, let it chill in the fridge and cook! Child's play!
- They are incredibly delicious - imagine juicy wings with a crispy skin, flavored with a tasty Tandoori marinade...
- Simple ingredients that you can find is most supermarkets (except for one, but I provided an alternative).
- Perfect for any occasion - potluck, party, cookout, game night or easy weeknight meal.
- Gluten-free and low in carbs
🇮🇳Other delicious Indian recipes
🧀 Ingredients
You'll need the following ingredients to make these Tandoori wings. You can find the quantities in the recipe card below.
- Chicken - use skinless, boneless chicken wings.
- Yogurt - use Greek yogurt or plain yogurt, and make sure that the one you buy is not flavoured.
- Cilantro and lime for the garnish
- Garlic - if you want to choose your garlic carefully so you do not encourage the slavery of Chinese prisoners, read my Eco Tips on the subject.
- Ginger - fresh ginger will be more flavorful, but if you don't have some, you can use ground ginger.
- Spices to make Tandoori seasoning: Garam Masala, ground coriander, ground sweet paprika, red chili powder, ground turmeric and ground cumin.
- Gram flour (Besan) - this chickpea flour can be found in most Indian grocery stores. It can also be replaced by cornflour.
🍗 What to serve them with?
To me, the best way to enjoy an Indian dish is with Indian sides. I suggest several options:
- Easy 6-ingredient cheese naan bread
- Veggie curry
- Red lentil dahl with veggies
- Easy creamy curry pasta
- Instead of the fish, with this carrot and potato curry
And homemade Tzatziki would also be delicious with those wings, and contrats with the spicy side! Cilantro, mint or mango chutney are other sauce options that you might like.
🍴Utensils
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✨How to make the best crispy wings ?
Recipe details and quantities are in the recipe card below.
- If the chicken wings are whole, cut them with a sharp knife at the joint and remove the tip. Pat well with paper towel to remove any excess fat.
- Combine the yoghurt, flour, dry spices, lime juice, salt and minced garlic in a large mixing bowl.
- Add the wings and mix until well coated.
- Place in the fridge for at least 1 hour (maximum overnight / 8 hours).
- Place the wings in Air Fryer basket, making sure they don't overlap - you should only have one single "layer". If necessary, make several batches.
- Drizzle olive oil over the wings.
- Turn the Air Fryer on to 375°F/190°C and cook for 12-14 minutes (depending on the size of your wings). Then increase the temperature to 390°F/200°C and cook for a further 2-5 minutes, until the skin is golden brown.
- Sprinkle with fresh cilantro leaves and lime wedges, and enjoy!
👩🏻🍳 Chef's tips
I have a few tips to help you get the best results at home:
- For super crispy wings (that's what we came for!) - pat your wings well with kitchen paper to reduce excess grease.
- Don't shorten the resting time in the fridge - the longer the wings marinate (I recommend at least 1 hour and up to 8 hours), the more infused with the delicious flavor of the spices they'll be.
- If you want to make large quantities, make batches - avoid overlapping the wings in the Air Fryer basket, as this will reduce their crispiness. I advise you to make only one single layer, and several batches if necessary.
💡Frequently Asked Questions
Of course, maybe they'll be a little less crispy but they'll still be delicious! And it easier if you have many batches to cook!
Place the wings on an oven tray lined with parchment paper and bake in a preheated oven at 430°F/220°C in natural convection/static heat mode.
Bake for 30 to 40 minutes, turning halfway through.
Tikka consists of boneless meat chunks that have been marinated and cooked by either roasting in a tandoor or grilling on a skewer. Tikka usually have a sauce whereas Tandoori has is fewer sauce and the meat is traditionally cooked in a Tandoor oven (which is an Indian clay oven).
The color of the wings will vary according to many factors: the quality of the spices you used, their quantity, the heat of your Air Fryer or oven, the length of time you marinated the chicken, etc....
But remember, it's not the color that defines the taste of your recipe, and believe me, if you follow mine, you're about to have a wonderful meal!
❄️ Storage and freezing
- Make ahead - you can definitely start the recipe the evening before, let it marinate for the night and cook them next morning for lunch. As they can be stored for 2 to 3 days, you can also cook them and reheat them 3 days later, before serving.
- Store - once they are completely cold, put them in an airtight container in the fridge. You'll be able to keep them for 2 to 3 days.
- Reheat - a few minutes in a preheated oven at 320°F/160°C or in the Air Fryer at 300°F/150°C.
- Freezing - these spicy wings freeze very well. Place on a baking sheet and freeze for 3 hours. Then put them in a freezer bag marked with the date and name of the recipe, and squeeze out as much air as possible. They will keep for 1 to 2 months.
- Defrosting - put them in the fridge the night before you've planned to eat them and let them defrost the whole night. Then follow the reheating instructions.
😋 Other chicken recipes
If you make these Tandoori chicken wings, it would be so nice to leave me a comment and rate the recipe ⭐️⭐️⭐️⭐️⭐️. You can also tag me on Instagram, Pinterest, Facebook or Tik Tok, or even send me a photo, I love seeing my little dishes in your homes!
📖 Recette
Tandoori chicken wings in Air Fryer
Ingredients
- 1 lb. chicken wings split at the joint and without tips
- ½ cups Greek yogurt plain
- 1 tablespoon olive oil
- ½ lime
- 1 large garlic clove or 2 medium garlic cloves, minced or pressed
- 2 teaspoons ground ginger
- 2 tablespoons Garam Masala
- 1 tablespoon ground coriander
- 1 tablespoon sweet paprika
- 1 pinch Cayenne pepper
- 2 teaspoons ground turmeric
- 1 tablespoon ground cumin
- 1 tablespoon chickpea flour or cornstarch
- 1 teaspoon salt
- Fresh cilantro leaves
Instructions
- If the chicken wings are whole, cut them with a sharp knife at the joint and remove the tip. Pat well with paper towel to remove any excess fat.
- Combine yoghurt, chickpea flour (or cornstarch), dry spices, lime juice, salt and minced garlic in a large mixing bowl.
- Add the wings and mix until well coated. Place in the fridge for at least 1 hour (maximum overnight / 8 hours).
- Place the wings in Air Fryer basket, making sure they don't overlap - you should only have one single "layer". If necessary, make several batches. Drizzle olive oil over the wings.
- Turn the Air Fryer on to 375°F/190°C and cook for 12-14 minutes (depending on the size of your wings). Then increase the temperature to 390°F/200°C and cook for a further 2-5 minutes, until the skin is golden brown.
- Sprinkle with fresh cilantro leaves and lime wedges, and enjoy!
Notes
- Make ahead - you can definitely start the recipe the evening before, let it marinate for the night and cook them next morning for lunch. As they can be stored for 2 to 3 days, you can also cook them and reheat them 3 days later, before serving.
- Store - once they are completely cold, put them in an airtight container in the fridge. You'll be able to keep them for 2 to 3 days.
- Reheat - a few minutes in a preheated oven at 320°F/160°C or in the Air Fryer at 300°F/150°C.
- Freezing - these spicy wings freeze very well. Place on a baking sheet and freeze for 3 hours. Then put them in a freezer bag marked with the date and name of the recipe, and squeeze out as much air as possible. They will keep for 1 to 2 months.
- Defrosting - put them in the fridge the night before you've planned to eat them and let them defrost the whole night. Then follow the reheating instructions.
Nutrition
This post may contain affiliate links, which means I’ll receive a commission if you purchase through my links, at no extra cost to you. Please read full disclosure for more information.
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