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Crispy tandoori chicken wings on a platter with mint chutney, lemon wedges and cilantro

Tandoori Chicken Wings (Crispy & Smoky)

Crispy, smoky tandoori chicken wings with a dry-brine crispiness trick and full air fryer timing chart — juicy yogurt-marinated wings with charred edges, perfect for game day.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course: Appetizer
Cuisine: Indian
Ingredients Equipment Method Notes

Ingredients
  

For the Dry Brine (Night Before)
  • 2 lbs (900g) chicken wings, split into drumettes and flats, tips discarded or saved for stock
  • 1 tablespoon kosher salt
  • 1 teaspoon baking powder (aluminum-free) — the crispiness secret
  • ½ teaspoon ground black pepper
For the Tandoori Marinade
  • ½ cup plain whole-milk yogurt (Greek yogurt works; avoid fat-free)
  • 2 tablespoons lemon juice, plus extra wedges for serving
  • 1 tablespoon ginger garlic paste
  • 2 tablespoons tandoori masala
  • 1 tablespoon Kashmiri red chili powder (for color; add ½ teaspoon cayenne for more heat)
  • 1 teaspoon garam masala
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika (mimics tandoor char when you can't grill)
  • 1 teaspoon salt, or to taste
  • 1 tablespoon mustard oil or vegetable oil (mustard oil adds authentic smokiness)
For Serving
  • Mint chutney (see Tips for a quick version)
  • Lemon wedges
  • Pickled red onions
  • Fresh cilantro leaves

Equipment

  • Air fryer (or oven + wire rack / grill)
  • Rimmed baking sheet
  • Wire rack
  • mixing bowls

Method
 

  1. Pat the wings completely dry with paper towels — this is the single most important step for crispy skin. Toss them with the kosher salt, baking powder, and black pepper until every piece is evenly coated. Arrange in a single layer on a wire rack set over a rimmed baking sheet. Refrigerate <b>uncovered</b> for 8–24 hours. The uncovered rest dries the skin out, and the baking powder raises the skin's pH, which accelerates browning and crisping.
  2. The next day, whisk together all the marinade ingredients in a large bowl. Wipe any excess salt off the wings (a quick pat is fine — don't rinse). Add the wings to the marinade and toss until every piece is thickly coated. Cover and refrigerate for <b>at least 1 hour and up to 4 hours</b>. Don't go longer — the lemon and yogurt will start to break down the texture.
  3. <b>Air Fryer (recommended — crispiest):</b> Preheat the air fryer to 400°F (200°C) for 3 minutes. Arrange the wings in a <b>single layer</b> with space between them — cook in batches if needed; crowding steams instead of crisps. Use the timing chart below. Flip halfway through, and brush lightly with oil at the flip for extra browning.
    <b>Oven:</b> Preheat to 425°F (220°C). Arrange wings on the same wire rack + baking sheet setup. Bake 35–40 minutes, flipping at the 20-minute mark, until deeply charred at the edges.
    <b>Grill:</b> Preheat to medium-high (400–450°F / 200–230°C). Grill 18–22 minutes, turning every 5 minutes, until charred and cooked through.
    <b>Air Fryer Timing Chart</b>
    <table>
    <thead>
    <tr><th>Wing Size</th><th>Temp</th><th>Total Time</th><th>Flip At</th></tr>
    </thead>
    <tbody>
    <tr><td>Standard drumettes &amp; flats (~3–4 oz each)</td><td>400°F / 200°C</td><td>22–24 min</td><td>12 min</td></tr>
    <tr><td>Large/jumbo wings (~5 oz each)</td><td>400°F / 200°C</td><td>26–28 min</td><td>14 min</td></tr>
    <tr><td>From thawed frozen wings (pat extra dry)</td><td>390°F / 195°C</td><td>28–30 min</td><td>15 min</td></tr>
    </tbody>
    </table>
    Wings are done when the skin is deep red-orange with charred edges and the internal temperature reads <b>165°F (74°C)</b> — check the thickest drumette, avoiding the bone.
  4. Transfer the wings to a platter and rest for 5 minutes — the juices redistribute and the skin sets even crisper. Scatter with cilantro, add lemon wedges and pickled onions, and serve with a bowl of mint chutney for dipping.

Notes

Pat wings dry twice; refrigerate dry brine uncovered 8–24 hours; use baking powder (not soda); single layer only; internal temp 165°F/74°C; leftovers keep 3 days refrigerated or 2 months frozen; reheat in air fryer or oven, never microwave.