Air Fryer Tandoori Chicken Wings

By Latif's Inspired · 60 min

Ingredients

Instructions

1. Make the marinade in a large bowl: mix the mustard oil, lemon juice, white vinegar, tomato purée, Dijon mustard, garlic paste and ginger paste.
2. Add the turmeric, ground coriander, cumin, Kashmiri chilli powder, curry powder and salt. Crush the kasoori methi between your palms and add it too, then mix thoroughly.
3. Coat the chicken wings well in the marinade. Cover and refrigerate for at least 2 hours, or overnight for best flavour.
4. Let excess marinade drip off the wings before cooking so they brown rather than steam.
5. Preheat the air fryer to 200°C (3–5 minutes if your model recommends it).
6. Arrange the wings in a single layer with space between them, cooking in batches if needed.
7. Air fry at 200°C for about 18–22 minutes, turning the wings after 10 minutes.
8. Check towards the end. The chicken is done when the thickest part reaches an internal temperature of at least 74°C. For more colour, cook 1–2 more minutes if needed, watching closely so the spices and garlic don't burn.
9. Serve hot with a squeeze of fresh lemon.

Summarized from Latif's Inspired's video. Watch it for the details.

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