Sheet Pan Tandoori Chicken Wings

Ingredients

• 1 cup Greek yogurt
• 3 tablespoons tandoori masala spice blend
• 3 tablespoons lemon juice
• 3 cloves garlic, minced
• 3 pounds chicken wings
• 1 to taste salt and pepper

Instructions

1. 1

   Set the oven to 450°F and wait until the indicator light tells you it has finished heating, about 10 minutes.

2. 2

   Place the Greek yogurt, 3 tablespoons tandoori masala, 3 tablespoons lemon juice, and minced garlic into a large bowl.

3. 3

   Stir with a wooden spoon until the mixture is smooth and uniform, with no streaks or lumps visible, about 1 minute.

4. 4

   Pat the chicken wings dry with paper towels, removing any moisture from the surface so they will crisp better.

5. 5

   Add the dried wings to the yogurt mixture and use your hands or tongs to coat each wing evenly, turning until no raw chicken is visible.

6. 6

   Sprinkle salt and pepper over the coated wings and stir once more to distribute the seasoning evenly.

7. 7

   Spread the wings in a single layer across two sheet pans, spacing them about 1 inch apart so heat circulates around each piece.

8. 8

   Place both pans into the preheated 450°F oven and roast for 18 minutes without moving them.

9. 9

   Remove both pans from the oven; the wings should be deep golden brown with crispy edges and no pink near the joints.

10. 10

    Let the wings rest on the pans for 2 minutes, then slide them onto a serving plate or board.

Tools you’ll need

• large mixing bowl
• wooden spoon
• paper towels
• two 18 x 13-inch sheet pans
• kitchen tongs or hands

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