Tandoori chicken wings (Oven & Air Fryer Recipe)

Name: Tandoori chicken wings (Oven & Air Fryer Recipe)
Total time: 180 min
Ingredients: 2 lb Chicken wing; ¾ cups Yoghurt; 2 tbsp Lemon; 1–2 tsp Garam masala; 1–2 tbsp Chili powder; 1 tbsp Fenugreek; 1 tbsp Ginger paste; 1 tbsp Garlic, paste; ½ tsp Turmeric, ground; 2 tsp Salt; 2 tbsp Cilantro

By Ministry of Curry · 180 min

Ingredients

Chicken wing2 lb
Yoghurt¾ cups
Lemon2 tbsp
Garam masala1–2 tsp
Chili powder1–2 tbsp
Fenugreek1 tbsp
Ginger paste1 tbsp
Garlic · paste1 tbsp
Turmeric · ground½ tsp
Salt2 tsp
Cilantro2 tbsp

Instructions

Trim as much skin from the wings as possible, using kitchen shears.
Combine everything except the cilantro in a bowl and marinate the wings for at least 1 hour, or longer.
Oven: preheat to 400°F. Lay the wings on a greased rack set over a baking tray to catch drippings. Bake 20–25 minutes in a convection oven, or up to 40 minutes in a conventional oven. Broil on high for the last 2 minutes for char marks.
Air fryer: preheat to 400°F and spray the basket with cooking spray. Arrange the marinated wings in one layer and spray with oil.
Air fry 15 minutes at 370°F (190°C), shaking halfway through. Then shake the basket, raise the heat to 400°F (200°C) and cook 5 more minutes until the skin is golden and crisp.
Check that the thickest part of the wings reaches 165°F; adjust timing for wing size if needed. Garnish with cilantro and serve hot.

Summarized from Ministry of Curry's video. Watch it for the details.

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