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.
Place the wings in one layer on a rack on a rimmed baking sheet. Step by step Recipe for Baked/Grilled Tandoori Chicken Wings: Trim as much fat/skin off the wings using kitchen shears. Add yogurt, ginger-garlic paste, kashmiri red chili powder, fenugreek leaves, homemade garam masala, turmeric, lemon juice and salt over the chicken wings. You can have Tandoori chicken wings using 17 ingredients and 5 steps. Here is how you achieve it.
Ingredients of Tandoori chicken wings
- You need of For the tikka masala mix.
- You need 2 tsp of Paprika.
- Prepare 1 tsp of Turmeric.
- It's 1 tsp of Garlic powder.
- It's 1 tsp of Ground ginger.
- You need 1 tsp of Ground coriander.
- It's 1/2 tsp of Cayenne pepper.
- Prepare 1/2 tsp of Cumin.
- You need 1/2 tsp of Black pepper.
- It's 1/2 tsp of Salt.
- You need 1/4 tsp of Clove.
- Prepare 1/4 tsp of Nutmeg.
- Prepare of For the chicken.
- Prepare 1 kg of chicken wings (tips cut off).
- You need 1/2 cup of plain yoghurt.
- You need 1/4 cup of lemon juice.
- It's 2 tbls of vegetable oil.
Mix it well and refrigerate for at least an hour. 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. Finish them up in the oven to help the skin crisp up a bit and you've got the perfect party appetizer!
Tandoori chicken wings instructions
- Mix all the spices above to make the tikka masala mix.
- To the chicken wings, add the tikka masala spice, the yoghurt, lemon juice & vegetable oil, mix well to combine.
- 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).
- 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.
- Serve as an appetiser..
Pour over the chicken and massage the bag to coat all the wings. Drain the wings of excess marinade; discard the marinade. For the wings: Heat the oil in a small skillet over medium heat. 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.
