Easiest Way to Make Tasty Tandoori chicken wings

Tandoori chicken wings. A tandoor clay oven grills and roasts at the same time, but you can get a similar effect by broiling. Chicken wings are ideal for this technique: The meat is protected by a garam masala-spiced yogurt marinade, and the wing tips get crisp. Glaze the wings with store-bought mango chutney after cooking.

Add yogurt, ginger-garlic paste, kashmiri red chili powder, fenugreek leaves, homemade garam masala , turmeric, lemon juice and salt over the chicken wings. These tandoori chicken wings are finger-licking good! The instant pot makes these wings fall-off-the-bone tender and helps to reduce the cook time. You can cook Tandoori chicken wings using 17 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Tandoori chicken wings

1. It's of For the tikka masala mix.
2. It's of Paprika.
3. You need of Turmeric.
4. It's of Garlic powder.
5. You need of Ground ginger.
6. It's of Ground coriander.
7. Prepare of Cayenne pepper.
8. It's of Cumin.
9. Prepare of Black pepper.
10. It's of Salt.
11. It's of Clove.
12. You need of Nutmeg.
13. You need of For the chicken.
14. You need of chicken wings (tips cut off).
15. You need of plain yoghurt.
16. Prepare of lemon juice.
17. It's of vegetable oil.

Finish them up in the oven to help the skin crisp up a bit and you've got the perfect party appetizer! Close the bag and knead until the wings are evenly coated with the marinade. Place the wings in one layer on a rack on a rimmed baking sheet. Put the chicken wings in a ziplock bag.

Tandoori chicken wings step by step

1. Mix all the spices above to make the tikka masala mix.
2. To the chicken wings, add the tikka masala spice, the yoghurt, lemon juice & vegetable oil, mix well to combine.
3. Leave the chicken to marinade for up to 2 hrs (if you can leave it overnight, then you allow more time for the flavours to be absorbed by the chicken).
4. Arrange the chicken wings on an oven tray covered with parchment paper. Grill the wings for about 15 minutes, then flip and grill for another 15 minutes, until the top of the wings carries a charred-like colour.
5. Serve as an appetiser..

Pour the marinade over the wings and mix well making sure each wings is well coated. Remove as much air, as you can, from the bag and seal. Add chicken wings to marinade and mix until wings are completely coated. Lay wings in a single layer on a baking sheet (sprayed with cooking spray or coated lightly in oil ) and cover with aluminum foil. Bake those chicken wings, with all the same tandoori spices!