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Crispy Indian Tandoori Chicken Wings Recipe with Easy Mint Yogurt Raita

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Crispy Indian tandoori chicken wings marinated in yogurt and spices, baked to perfection and served with a cooling mint yogurt raita. A quick, flavorful dish perfect for game nights or casual dinners.

Ingredients

Scale
  • 2 pounds (900 g) chicken wings, tips removed and wings separated
  • 1 cup (240 g) plain yogurt (full-fat preferred)
  • 2 tablespoons lemon juice (freshly squeezed)
  • 2 teaspoons garlic paste or finely minced garlic
  • 2 teaspoons ginger paste or freshly grated ginger
  • 2 tablespoons tandoori masala powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder (adjust to spice preference)
  • 1 teaspoon salt (to taste)
  • 2 tablespoons cornflour
  • 2 tablespoons vegetable oil
  • For the Mint Yogurt Raita:
  • 1 cup (240 g) plain yogurt (Greek yogurt works well)
  • ½ cup fresh mint leaves, finely chopped
  • 1 small cucumber, grated and squeezed to remove excess water
  • 1 teaspoon roasted cumin powder
  • ½ teaspoon sugar
  • Salt to taste
  • Optional: a squeeze of lemon juice

Instructions

  1. Pat the chicken wings dry with paper towels to help the marinade stick and promote crispiness. (10 minutes)
  2. In a large bowl, combine yogurt, lemon juice, garlic paste, ginger paste, tandoori masala, smoked paprika, cumin, chili powder, and salt. Stir until smooth and fragrant. (5 minutes)
  3. Toss the chicken wings into the marinade, ensuring each piece is thoroughly coated. Cover and refrigerate for at least 2 hours, preferably overnight. (2+ hours)
  4. Sprinkle cornflour over the marinated wings and toss gently to coat evenly. (5 minutes)
  5. Preheat oven to 425°F (220°C). Place a wire rack on a baking sheet for air circulation. (15 minutes)
  6. Arrange wings in a single layer on the wire rack. Lightly brush or spray with vegetable oil. (5 minutes)
  7. Bake wings for 35-40 minutes, flipping halfway through, until golden, crispy, and juices run clear. Optionally broil for 2-3 minutes for extra char, watching closely. (35-40 minutes)
  8. While wings bake, prepare the mint yogurt raita by mixing yogurt, chopped mint, grated cucumber, roasted cumin powder, sugar, salt, and optional lemon juice in a small bowl. Chill until serving. (10 minutes)
  9. Serve the crispy tandoori wings with a generous dollop of mint yogurt raita, garnished with extra chopped mint or lemon wedges if desired. (5 minutes)

Notes

Pat wings dry before marinating to ensure crispiness. Use cornflour for a crunchy finish without frying. Marinate at least 2 hours or overnight for best flavor. Use a wire rack for even crisping. Toss wings in oil before baking to improve browning. Broil briefly for extra char if desired.

Nutrition

Keywords: tandoori chicken wings, crispy chicken wings, Indian chicken recipe, mint yogurt raita, easy Indian recipe, baked chicken wings, spicy chicken wings

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