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–+ servings
tandoori chicken drumsticks on a cooling rack and on a plate with dipping sauce

Tandoori Chicken Wings

Kristin
When you're bored with the typical game day snacks, you need Tandoori Chicken Wings, made with a quick yogurt-based marinade for juicy, flavor-packed wings.
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Prep Time 15 minutes
Cook Time 40 minutes
Marinating Time 1 hour
Total Time 1 hour 55 minutes
Course Appetizer, Main Course
Cuisine Indian, Indian-American
Servings 6 people
Calories 210 kcal

Equipment

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

Calories: 210kcalCarbohydrates: 3gProtein: 18gFat: 13gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 64mgSodium: 867mgPotassium: 210mgFiber: 1gSugar: 1gVitamin A: 517IUVitamin C: 3mgCalcium: 49mgIron: 1mg

Estimated nutrition information is provided as a courtesy and is not guaranteed.

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