Air fryer recipe · Starters
Tandoori Wings
Yoghurt-marinated wings smouldering with warm Indian spices and a smoky charred edge.
- 27 minTotal time
- 200°CAir fryer
- 6Serves
- Non-vegetarianDiet
Nutrition per serving
- 280kcal
- 18.4 gprotein
- 2.8 gcarbs
- 21.0 gfat
- 1.0 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Chicken wings600 g
- Thick yoghurt4 tbsp
- Tandoori masala2 tbsp
- Ginger-garlic paste1.5 tbsp
- Lemon juice1.5 tbsp
- Kashmiri chilli powder1 tsp
Method
Make the marinade
Whisk the yoghurt with tandoori masala, ginger-garlic paste, lemon juice and chilli powder into a thick, vivid paste. The yoghurt tenderises while the spices stain the meat a deep red that chars beautifully in the basket.
Coat and rest
Slash the wings and rub the marinade deep into every cut so it reaches past the surface. Refrigerate for at least an hour, or overnight for the boldest flavour, since the longer rest lets the yoghurt and spices work right into the meat.
Bring to room temp
Let the marinated wings sit out for ten minutes before cooking so they cook more evenly from edge to centre. Scrape off any pooled excess marinade, since a thick wet layer steams and stops the edges charring.
Ready the finish
Keep the lemon juice ready to brush or squeeze over the wings the moment they come out, which lifts the smoky spice with a fresh, sharp note. Adding it right at the end keeps that brightness, since heat would cook off its zing during the roast.
Air-fry the wings
Arrange in a single layer and cook at 200C for 25 minutes, flipping halfway, until the edges are charred and blistered like a clay-oven finish. The chicken is done when it is opaque all the way through with no pink at the centre. Brush with lemon juice and serve.
