Tandoori Chicken Wings | Easy, Baked and Gluten-free
If you love and yearn for that classic tandoori chicken, you have to try these easy baked tandoori chicken wings. Delicious, crispy on the outside and bursting with flavorful tandoori spice juices in every bite.
Servings: 8
Equipment
- Oven
Ingredients
- 4 lbs chicken wings
- Oil spray
Marinade:
- ⅔ cup thick yogurt preferably whole milk or greek yogurt
- 1 tablespoon mustard oil see notes
- 1 lime juiced
- 2 tablespoon minced garlic
- 4 tablespoon Tandoori Masala
- 2 tablespoon garam masala
- 1 teaspoon dry ginger powder see notes
- 2 teaspoon cumin powder
- 1 teaspoon chaat masala
- 1 tablespoon cayenne or red chili powder
- 1 tablespoon Kasoori Methi optional
- Salt to taste
To serve:
- 1 Lime juiced
- Chaat masala
- Red onion cut into thin rings
- Lime wedges
- 5-6 sprigs of cilantro leaves stripped and chopped
For the dipping sauce:
- ½ batch of cilantro mint chutney
- 2 tablespoon thick yogurt
- Pink Himalayan salt to taste
Instructions
- Take a large mixing bowl and add all the marinade ingredients and whisk together until well combined. Give it a taste check. It should taste spicy, slightly pungent and very savory.
- Add the wings to marinade and mix until completely coated. Cover with plastic wrap and let marinate in the refrigerator for one to eight hours.
- When ready to bake the wings, take them out of the refrigerator.
- Set a rack in the middle of your oven. Preheat the oven to 400 degrees Fahrenheit/ 200 degrees celsius.
- Take a cookie sheet and set a cooling rack over it. Spray the rack with oil spray. The cooling rack ensures that the wings cook evenly from all sides and get crisp.
- Lay wings in a single layer on the greased cooling rack.
- Place the cookie sheet on the middle rack and bake for 50 minutes, flipping the wings and rotating the cookie sheet at the 25 minute mark.
- While the wings are baking, make the dipping sauce. Take ½ a batch of mint cilantro chutney (recipe here) and mix it with yogurt and pink Himalayan salt.
- After 50 minutes turn the oven to broil and broil the wings until slightly shared, about 2-3 minutes. Watch closely.
- Remove the wings to a serving platter. Serve hot , sprinkled with chaat masala, squeezed with lime juice and with freshly sliced onions, chopped cilantro, and extra lime wedges. Serve the chutney dipping sauce on the side.
Notes
Mustard oil adds a deep tandoori flavor. If you cannot find it, you can use avocado or olive oil.
If you do not have ginger powder, you can use 1 tablespoon of grated fresh ginger.