Ingredients for Tandoori Chicken Wings
- 1 medium onion
- 1 inch fresh ginger, peeled and roughly chopped
- 4 cloves garlic
- 1/4 cup fresh lime juice
- 1 cup plain yogurt
- 2 tablespoons vegetable oil
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 teaspoon salt
- 1/2 teaspoon cayenne pepper, or to taste
- 1 teaspoon ground turmeric
- 3 pounds chicken wings
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How to Make Tandoori Chicken Wings
- In a blender, combine 1 medium onion, 1 inch ginger (peeled and roughly chopped), 4 cloves garlic, 1/4 cup lime juice, 1 cup plain yogurt, 2 tablespoons vegetable oil, 1 tablespoon ground cumin, 1 tablespoon ground coriander, 1 teaspoon salt, 1/2 teaspoon cayenne pepper (or to taste), and 1 teaspoon turmeric. Blend until completely smooth.
- Pour the marinade into a resealable plastic bag.
- (Optional) Marinate overnight for maximum flavor development.
- Approximately 8 hours before cooking, score each chicken wing at least twice, about 1/4 inch deep.
- Add the chicken wings to the marinade bag.
- Seal the bag tightly and gently massage the wings to ensure they are evenly coated.
- Refrigerate for at least 8 hours (or overnight).
- Preheat your oven to 400°F (200°C).
- Arrange the marinated chicken wings in a single layer on a wire rack placed over a rimmed baking sheet. This allows for even cooking and crispy skin.
- Bake for 25-30 minutes, flipping the wings halfway through for even browning and cooking.
- Bake until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
- Serve immediately and enjoy your delicious, restaurant-quality Tandoori Chicken Wings!
Nutrition Information (Approximate per serving)
Sodium
37 g
Sugar
2g
Fat
78g
Carbs
1g
