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Home » Recipes

Tandoori Chicken Wings

Published: Jul 29, 2022 · Modified: Feb 4, 2025 by Deborah · This post may contain affiliate links · This blog generates income via ads · #sponsoredpost · Leave a Comment

Tandoori chicken wings on oval white platter scattered with coriander
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It's National Chicken Wing Day today, so what better day to add this new tandoori chicken wings recipe!!   Adapted slightly from one on the bon appétit website, the Indian flavours are absolutely amazing!

The wings end up with a delicious char and the flavours leave the loveliest spice and warmth in your mouth...they're just yum!

Tips

  • Make ahead – the chicken wings can be marinaded up to 8 hours in advance.
  • This tandoori chicken wings recipe is easily adapted if you’re cooking for less or more people.

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How to make these Tandoori Chicken Wings

Ingredients

  • 1kg chicken wings – wing tips removed and jointed
  • salt
  • vegetable oil (for the BBQ)

For the marinade:

  • 3 red chillis, stems removed, coarsely chopped
  • 2” piece ginger, finely grated
  • 3 cloves garlic
  • 4 tsp garam masala
  • 1 tbsp smoked paprika
  • 20g coriander leaves with tender stems
  • 125ml full fat natural yogurt
  • 40ml lemon juice

To serve:

  • 3g coriander leaves, roughly chopped, to garnish

Instructions

  1. Season the chicken wings generously with salt and place in a large sandwich bag.
  2. Pulse the chillis, ginger, garlic, garam masala, paprika, and coriander leaves with tender stems in a food processor until finely chopped.  Add the yogurt and lemon juice and pulse, scraping down sides as necessary, until smooth and well combined. Pour the marinade into the bag with the chicken, mix well, ensuring each wing is well coated.  Chill for at least 2 hours and up to 8 hours.
  3. Let the chicken sit at room temperature for 1 hour before barbecuing.
  4. Heat the BBQ to medium and oil the grate with vegetable oil. Remove the chicken from the marinade, letting any excess drip back into the bag.  Cook the wings on the BBQ in a single layer, turning every 3 to 4 minutes, until they’red charred in spots and cooked through – 10 to 12 minutes in total. Transfer to a platter and let them rest for 5 minutes.
  5. Serve garnished with the chopped coriander leaves.

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Tandoori chicken wings on oval white platter scattered with coriander

Tandoori Chicken Wings

By: Deborah
They end up with a delicious char and the flavours leave the loveliest spice and warmth in your mouth...yum!
PREP: 30 minutes minutes
COOK: 12 minutes minutes
Marinating time - 2 to: 8 hours hours
TOTAL: 8 hours hours 42 minutes minutes
Course: Snack, Starter
Cuisine: Indian
Servings: 6 people
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Ingredients

  • 1 kg (2.2 lb) chicken wings – wing tips removed and jointed
  • salt
  • vegetable oil for the BBQ

For the marinade:

  • 3 red chillis stems removed, coarsely chopped
  • 2" piece ginger finely grated
  • 3 cloves garlic
  • 4 tsp garam masala
  • 1 tbsp smoked paprika
  • 20 g (0.7 oz) coriander leaves with tender stems
  • 125 ml (½ cup) full fat natural yogurt
  • 40 ml (3 tbsp) lemon juice

To serve:

  • 3 g (0.1 oz) coriander leaves roughly chopped, to garnish

Instructions

  • Season the chicken wings generously with salt and place in a large sandwich bag.
  • Pulse the chillis, ginger, garlic, garam masala, paprika, and coriander leaves with tender stems in a food processor until finely chopped.  Add the yogurt and lemon juice and pulse, scraping down sides as necessary, until smooth and well combined. Pour the marinade into the bag with the chicken, mix well, ensuring each wing is well coated.  Chill for at least 2 hours and up to 8 hours.
  • Let the chicken sit at room temperature for 1 hour before barbecuing.
  • Heat the BBQ to medium and oil the grate with vegetable oil. Remove the chicken from the marinade, letting any excess drip back into the bag.  Cook the wings on the BBQ in a single layer, turning every 3 to 4 minutes, until they’red charred in spots and cooked through – 10 to 12 minutes in total. Transfer to a platter and let them rest for 5 minutes.
  • Serve garnished with the chopped coriander leaves.

Notes

  • Make ahead – the chicken wings can be marinaded up to 8 hours in advance.
  • This tandoori chicken wings recipe is easily adapted if you’re cooking for less or more people.

 

You might also like to try:
  • chicken and turkey dishes
  • Indian dishes
 

Nutrition

Calories: 237kcal | Carbohydrates: 6g | Protein: 18g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 72mg | Sodium: 82mg | Potassium: 316mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1202IU | Vitamin C: 37mg | Calcium: 49mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

KEYWORDS barbecue, BBQ, summer food
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About

Photo of Deborah in her kitchen!

Hello!   I’m Deborah and I’m married to David and have 2 lovely step sons.   David and I both love cooking…for ourselves, family and friends.   I’m definitely one of the lucky ones…getting cooked for and we enjoy cooking together.

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