Spicy, juicy, and totally crave-worthy, these Tandoori Crispy Baked Chicken Wings are the perfect treat!
I’ve said this before, but I’ll say it again—I’m not interested in football. You won’t find me clad in Packer gear on a Sunday afternoon, screaming at my TV. I don’t know any of the players or why they always throw those flags on the field, but boy, some people at my local watering hole sure get upset when that happens. Still, there is something alluring about game day. No, I’m not talking about the Superbowl commercials, foam fingers, or the cases of cheap beer Wisconsinites plow through when the Packers lose (or win). For me, it’s the food. On game days, I have the excuse to whip up an absurd amount of appetizers. And while I’m totally for all the classics, I’m also for mixing things up, like with these tandoori baked chicken wings.
You can probably guess where the inspiration came from, my favorite local Indian restaurant, Maharaja. They have one of the best buffets in Milwaukee, and their tandoori chicken is a showstopper. So, naturally, I had to bring those flavors into a wing recipe. No, I don’t own a tandoor oven, though it’s on my wish list. The thing is, you don’t need one. It’s a seriously easy-to-make recipe.
I get that when you think “chicken wings,” tandoori spices probably aren’t the first flavor that comes to mind. But trust me, once you’ve tasted these, they might just become part of your app rotation. They’re marinated in a yogurt-based sauce filled with an assortment of spices like cumin, coriander, and smoked paprika. Then, the wings bake until crispy and golden. Plunge them in the herbaceous dip, and you’ll see why it’s become a game-day favorite in the Porter household!
Are tandoori baked chicken wings Healthy?
Compared to what you’d find at your local sports bar, these wings are definitely a lighter option since they’re baked, not fried. If you’re watching your sodium intake, you can reduce the salt or use a low-sodium seasoning blend—thanks to the yogurt marinade and dip, you won’t miss out on flavor! And if you need a dairy-free version, swap in coconut or almond yogurt instead of Greek yogurt. It will be just as delicious.
Why Marinating in Yogurt Works Wonders
Marinating chicken in yogurt is a standard technique in Indian cuisine, which is why I use it for these wings. You see, the acidity in the yogurt helps tenderize the meat, allowing it to absorb the spices more effectively. The yogurt also acts as a natural barrier that keeps the chicken juicy as it bakes. Together with the coconut oil, the yogurt helps the wings get crispy without deep-frying. That’s a pretty awesome trick!
How to Make Ahead and Store
You can easily make these wings ahead of time. Sometimes, I’ll marinate them up to a day in advance. Leftover wings can be stored in an airtight container in your fridge for up to 3 days. The wings can also be frozen for up to 3 months. To reheat, pop them in the oven at 350°F until warmed through (approximately 10 minutes) for the best texture. An air fryer also works!
Serving Suggestions
These tandoori baked chicken wings bring bold, unique flavors that pair well with both Indian sides and traditional game-day favorites, like Onion Rings and Stuffed Jalapeños. Trust me—these wings fit right in with Air-Fryer Nachos, Chili Cheese Fries, and Buffalo Cauliflower Bites. Of course, you’ll also want to serve them with the mint yogurt dip provided in the recipe for a refreshing contrast to the spices.
And if you want to stick with an Indian-inspired spread, that’s cool, too. I recommend adding this Butter Chicken Dip with Gluten-Free Naan Bread—it’s so creamy, and the gluten-free naan is surprisingly easy to make. You can also keep things light: Indian Roasted Cauliflower doesn’t take much effort. Also, try serving fresh cucumber with a homemade Raita dip!
Ingredients
For the wings:
- 3/4 cup plain Greek yogurt non-fat
- 1 1/2 tablespoons fresh lemon juice
- 1/2 tablespoon fresh ginger minced
- 1/2 tablespoon garlic minced
- 1/2 tablespoon allspice
- 3/4 teaspoon cayenne
- 3/4 teaspoon smoked paprika
- 1 tablespoon cumin powder
- 1/2 tablespoon coriander seed powder
- 3/4 teaspoon salt
- Generous pinch of pepper
- 1 tablespoon coconut oil melted
- 1 1/2 pounds chicken wings about 12 wings
For the yogurt dip:
- 1 cup plain Greek yogurt non-fat
- 1/2 teaspoon salt
- Pinch of pepper
- 1/2 cup cilantro roughly chopped
- 1/4 cup mint roughly chopped
Instructions
- In a large bowl mix together all of the ingredients for the wings, and stir well to make sure all the spices are evenly distributed. Add in the wings and stir so that they are coated in the yogurt mixture. Cover and refrigerate for at least 2 hours
- Once the wings have marinated, preheat your oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
- Take the wings out of the marinade (don’t scrape off the excess!) and place them on the prepared baking sheet. Bake until the outside has darkened and is nice and crispy, about 45-50 minutes.
- While the chicken cooks, combine the dip ingredients in a small food processor. Process until well combined and the herbs have broken down.
- Once the chicken wings are done, serve with the yogurt dip and DEVOUR.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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