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If you like tandoori and tikka flavor as much as I do, then this recipe of tandoori chicken wings is definitely for you. It’s deliciously crispy on the outside and bursting with flavors and tender from the inside. It is an easy and super quick ultimate weeknight dinner solution and great for lazy days with only 10 minutes preparation. Once you see how quick and easy it is to make, you’ll surely make it yourself!
The ingredients I used for this recipe: chicken wings, salt, Kashmiri red chili, tandoori masala and lemon juice. Lemon juice not only helps the chicken cook perfectly but also gives a wonderful flavour to this dish.
Squeeze a lemon over them, sprinkle with chaat masala and serve with naan if you are not avoiding carbs, otherwise with fresh salad and chutney will make it a complete meal. Leftovers are also great for kids’ lunch box.
Give this crowd pleasing, succulently juicy and family favourite recipe a try and let me know your feedback. This hassle-free recipe going to be a sure hit.
Serving Suggestions:
- Sprinkle with chaat masala and pair with fries, mint chutney, imli chutney or ketchup.
- You can serve them with naan, salad, chutney and thinly sliced onions.
Storage Suggestions:
- The leftovers can be stored for later use in refrigerator up to 3 days or in the freezer up to 2 months in an airtight container. They can easily be reheated in microwave but if you want them crispy, reheat them in Airfryer.
- You can even marinate them in advance and store in fridge up to 2 days or in freezer up to 2 months in a sealed container. Be sure to thaw them out in the fridge and then cook them off according to the instructions below.
Recipe Notes:
- Adjust chili powder and salt according to taste.
- You don’t need to use the oil as the fat in skin will be enough.
- Temperature and cooking time may vary depending on the model of AirFryer, so adjust accordingly.
- You can use any part of the chicken for this recipe.
- Don’t overcrowd the basket of Air Fryer, there should be enough room for the air to pass.
- You can also use tandoori paste instead of tandoori masala.
Video Tutorial:
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Ingredients
- Chicken Wings (skin on) – 10
- Himalayan Pink salt – to taste
- Kashmiri Red Chili Powder – 1 tablespoon
- Tandoori Masala – 1 tablespoon
- Lemon Juice – 2 tablespoons
Instructions
Step by step recipe is given below:
- In a bowl, add chicken wings, season with salt, Kashmiri red chili powder, tandoori masala and lemon juice. Rub well until evenly coated.
- Let them marinate for about 1 hour on room temperature.
- After 1 hour, air fry them in Air Fryer for 25 to 30 minutes on 180 °C, tossing occasionally.
Sprinkle Chaat Masala on top and serve with Mint Chutney, Ketchup and Salad and pair it with a Drink. Enjoy! And Remember ‘COOKING IS EASY’!
Notes
- You don’t need to use the oil as the fat in skin will be enough.
- Temperature and cooking time may vary depending on the model of AirFryer, so adjust accordingly.
- Don’t overcrowd the basket Air Fryer, there should be enough room for air to pass.
