📝 About This Recipe
Transport your taste buds to the vibrant streets of Delhi with these succulent, spice-infused Tandoori Chicken Wings. Marinated in a rich blend of Greek yogurt and traditional aromatic spices, these wings achieve a perfect char and tender interior without the need for a traditional clay oven. This low-carb masterpiece delivers all the bold, smoky flavors of authentic Indian cuisine while remaining perfectly keto-friendly.
🥗 Ingredients
The Wings
- 2.5 pounds Chicken wings (split into flats and drumettes, patted dry)
- 2 tablespoons Lemon juice (freshly squeezed)
- 1 teaspoon Kashmiri red chili powder (for vibrant color and mild heat)
- 1 teaspoon Salt (to taste)
Tandoori Marinade
- 1/2 cup Greek yogurt (full-fat and plain)
- 2 tablespoons Ginger-garlic paste (freshly ground preferred)
- 1.5 teaspoons Garam masala (high quality)
- 1 teaspoon Ground cumin (toasted)
- 1 teaspoon Ground coriander
- 1/2 teaspoon Turmeric powder
- 1 tablespoon Dried fenugreek leaves (Kasuri Methi) (crushed between palms)
- 2 tablespoons Avocado oil (or any high-smoke point oil)
Garnish and Finish
- 1/4 cup Fresh cilantro (finely chopped)
- 1/2 Red onion (sliced into thin rings)
- 1 teaspoon Chaat Masala (for a tangy finishing touch)
- 1 Lime wedges (for serving)
👨🍳 Instructions
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1
Pat the chicken wings thoroughly dry with paper towels; removing moisture is crucial for achieving a crispy skin rather than a soggy one.
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2
In a large mixing bowl, toss the wings with the lemon juice, Kashmiri chili powder, and salt. Let this sit for 15 minutes to allow the acid to tenderize the meat.
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3
In a separate medium bowl, whisk together the Greek yogurt, ginger-garlic paste, garam masala, cumin, coriander, turmeric, crushed fenugreek leaves, and avocado oil until smooth.
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4
Pour the yogurt marinade over the wings and massage it in with your hands (gloves recommended to avoid staining) until every nook and cranny is coated.
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5
Cover the bowl and refrigerate for at least 2 hours, though overnight is ideal for the deepest flavor penetration.
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6
Preheat your oven to 425°F (220°C). Line a large baking sheet with foil and place a wire cooling rack on top. Lightly grease the rack with oil spray.
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7
Arrange the wings on the wire rack in a single layer, ensuring they are not touching to allow for maximum air circulation.
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8
Bake for 20-25 minutes. You are looking for the chicken to be cooked through and the edges to start browning.
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9
Switch the oven to the 'Broil' setting on high. Position the rack about 6 inches away from the heating element.
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10
Broil the wings for 2-4 minutes per side, watching closely, until you see those signature charred 'tandoori' spots appearing.
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11
Remove from the oven and let the wings rest for 5 minutes; this allows the juices to redistribute so the meat remains moist.
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12
Transfer to a serving platter, sprinkle generously with chaat masala and fresh cilantro, and garnish with red onion rings.
💡 Chef's Tips
Use a wire rack over your baking sheet to ensure the heat circulates under the wings, preventing them from sitting in their own juices. Don't skip the dried fenugreek leaves (Kasuri Methi); they provide that distinct 'restaurant-style' aroma that defines authentic Tandoori dishes. If you don't have Kashmiri chili powder, use half paprika and half cayenne to mimic the color and heat profile. Ensure your yogurt is thick (Greek style); if it's too watery, the marinade will slide off the wings instead of clinging to them. For an extra smoky flavor, you can use the 'Dhuan' technique by placing a hot piece of charcoal in a small bowl inside the marinating container and drizzling it with ghee before sealing.
🍽️ Serving Suggestions
Serve with a side of cooling Mint-Cilantro Chutney made with yogurt for the perfect dip. Pair with a crisp cucumber and tomato kachumber salad for a refreshing low-carb crunch. Accompany with a cold glass of sparkling water with lime or a keto-friendly dry Riesling. Place alongside grilled bell peppers and cauliflower florets for a complete keto tandoori platter. Offer extra lime wedges on the side to brighten the deep spices right before eating.