"I am not sure there is a dish that is more Indian and American than a plate of tandoori chicken wings. It's essentially the technique behind tandoori chicken - cooking meat marinated in spiced yogurt - applied to the beloved chicken wing. The yogurt marinade is the easiest way to ensure the wings remain juicy while also being flavor-packed."
- Khushbu Shah
When the meat's so nice, you need it twice! We recently made some BBQ chicken and the kids could not get enough. They kept shouting, "We need more chicken wings!"
Katalina wasted no time finding a recipe for tandoori chicken wings including a quick yogurt-based tandoori chicken marinade.
Learn more about how to cook with kids.
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Amrikan
This tandoori chicken wings recipe comes from Amrikan: 125 Recipes from the Indian American Diaspora by Khushbu Shah.
Tandoori chicken is typically cooked in a clay oven (tandoor), something most people do not have at home. These wings are baked in a regular oven but then broiled at the end to give the meat the wonderful char it would receive in a tandoor. These are easy to whip up for a party or when you're bored of your typical game day snacks.
If you like these wings, you should try the rajma, homemade nachos, and super flaky parathas.
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If you like Taco Bell, you will love Khushbu's Mexican pizza. Make it from scratch or cut a few corners.
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Top Tip
Khushbu recommends using whatever kind of wing you like, including boneless, and she suggests cauliflower florets if you'd rather avoid meat!
How to Make Tandoori Chicken Wings
Ingredients
- yogurt - you want full-fat Greek yogurt for this marinade and it makes a hell of dipping sauce with some spicy cilantro chutney
- lemon juice
- garlic - garlic paste or fresh garlic will work
- ginger - ginger paste is quick if you don't have fresh ginger
- chili powder - Kashmiri red chili powder is amazing. It didn't take us long to work our way through our first jar of it. If you don't any, you can use what you have
- kasoori methi - this is optional but Khushbu says it really makes the dish
- salt - we like Surya salt for this Indian-American tandoori chicken wings recipe
- garam masala - you can combine coriander, cumin, cardamom, cloves, cinnamon sticks, anise pods, fennel seeds, and nutmeg or pick up an incredible garam masala spice blend and save yourself the time and effort
- coriander - grind this nandini coriander using a molcajete for best results or use what you have
- turmeric - I love pulling out the masala dabba to add spices while we cook. This Pragati turmeric is bright, beautiful, and fresh. It will look irresistible in your masala dabba
- chicken wings - use whatever you like. My kids like drumsticks because they're easy
- oil - any neutral oil will work for greasing the baking sheet
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Equipment
- Apron
- Prep Bowls
- Butcher Block
- Child-Friendly Knife
- Box Grater
- Measuring Spoons
- Wooden Spoon or Spatula
- Molcajete y Tejolote
- Tongs
- Baking Sheet
- Aluminum Foil
- Wire Rack
- Meat Thermometer
Prep the Garlic and Ginger
Wash your hands with soap and water. Use a knife and cutting board to mince the garlic. Grate the ginger with a box grater. You can skip this step if you're working with garlic paste and ginger paste.
Combine All Ingredients Except Chicken & Oil
Add the Greek yogurt to a large bowl. Use a molcajete to grind the coriander as needed. Use a measuring spoon to measure out the remaining spices and add them to the bowl. Add the garlic and ginger to the bowl also. Combine the ingredients using a wooden spoon or spatula.
Add the Chicken to the Marinade
Use a spatula or your hands to coat the chicken in the marinade. Make sure all of the chicken wings are evenly coated. Wash your hands.
Let the Chicken Marinate for 1 Hour
Cover the marinated chicken in plastic wrap. Place it in the fridge for at least 1 hour.
Transfer the Chicken Wings to the Wire Rack
Preheat the oven to 400°F. Line a rimmed baking sheet with aluminum foil. Place the wire rack on top. Grease the rack with the oil.
Transfer the tandoori chicken wings to the wire rack using tongs. If you don't have tongs, you can use your hands. Wash your hands when finished.
Bake for 35 to 40 Minutes
Place the baking sheet in the oven and bake for 35 to 40 minutes. While you're waiting, get on that dip you're gonna want to go with them when these babies come out of the oven.
Broil the Chicken Wings for 2 to 3 Minutes
When the chicken wings are fully cooked, move the baking sheet to the top rack of the oven and turn the oven to broil. Broil these tandoori chicken wings for 2 to 3 minutes.
We go light on the broiling of tandoori chicken drumsticks as my kids' personal preference, but you can make them as crispy as you like. The skin will be crispy and slightly charred.
Make sure the chicken wings are cooked to an internal temperature of 165°F (74°C) using a meat thermometer.
Serve Them With a Delicious Dip
Serve these tandoori chicken wings with a delicious dip. Khushbu recommends spicy cilantro chutney mixed with Greek yogurt or amchur ranch.
This is Noah's favorite way to enjoy chicken wings and I can relate. It's a must-try when you're over the typical and yearning for something more creative.
free recipe!
Tandoori Chicken Wings
When you're bored with the typical game day.
Grab your free printable recipe cards above. Kids can gather ingredients using the ingredient list, gather their equipment with the tools list, and prepare the meal using the step-by-step recipe cards, with assistance as needed.
The cards are easy to use, include pictures, and encourage confidence and independence in the kitchen. They also make an excellent addition to your Montessori continent box for Asia.
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Tandoori Chicken Wings
Equipment
- Box Grater
- Wooden Spoon or spatula
- Aluminum Foil
Ingredients
- ¾ cup Greek yogurt full-fat
- 2 tablespoon lemon juice
- 1 tablespoon garlic paste or 3 garlic cloves, minced
- 1 tablespoon ginger paste or 1-inch piece fresh ginger, grated
- 1 tablespoon Kashmiri red chili powder
- 1 tablespoon kasoori methi optional
- 2 teaspoon surya salt
- 1 ½ teaspoon garam masala
- ½ teaspoon ground coriander
- ½ teaspoon ground turmeric
- 2 lbs chicken wings
- neutral oil for greasing
Instructions
- Prep the Garlic and Ginger: Wash your hands with soap and water. Use a knife and cutting board to mince the garlic. Grate the ginger with a box grater. You can skip this step if you're working with garlic paste and ginger paste.
- Combine All Ingredients Except Chicken & Oil: Add the Greek yogurt to a large bowl. Use a molcajete to grind the coriander as needed. Use a measuring spoon to measure out the remaining spices and add them to the bowl. Add the garlic and ginger to the bowl also. Combine the ingredients using a wooden spoon or spatula.
- Add the Chicken to the Marinade: Use a spatula or your hands to coat the chicken in the marinade. Make sure all of the chicken wings are evenly coated. Wash your hands.
- Let the Chicken Marinate for 1 Hour: Cover the marinated chicken in plastic wrap. Place it in the fridge for at least 1 hour.
- Transfer the Chicken Wings to the Wire Rack: Preheat the oven to 400°F. Line a rimmed baking sheet with aluminum foil. Place the wire rack on top. Grease the rack with the oil. Transfer the tandoori chicken wings to the wire rack using tongs. If you don't have tongs, you can use your hands. Wash your hands when finished.
- Bake for 35 to 40 Minutes: Place the baking sheet in the oven and bake for 35 to 40 minutes. While you're waiting, get on that dip you're gonna want to go with them when these babies come out of the oven.
- Broil the Chicken Wings for 2 to 3 Minutes: When the chicken wings are fully cooked, move the baking sheet to the top rack of the oven and turn the oven to broil. Broil these tandoori chicken wings for 2 to 3 minutes. Make sure the chicken wings are cooked to an internal temperature of 165°F (74°C) using a meat thermometer.
- Serve Them With a Delicious Dip: Serve these tandoori chicken wings with a delicious dip. Khushbu recommends spicy cilantro chutney mixed with Greek yogurt or amchur ranch.
Notes
- You can freeze marinated uncooked chicken wings in an airtight container for up to 3 months. Thaw in the fridge and cook within 24 hours
- Do not use the same utensils on cooked food that previously touched raw meat
- Wash hands after touching raw meat
- Cook the chicken to an internal temp of 165°F (74°C)
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
- See more guidelines at USDA.gov.
- Full Lesson Info and Pictures at: https://happyhomeschooladventures.com/tandoori-chicken-wings
Nutrition
Estimated nutrition information is provided as a courtesy and is not guaranteed.
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