Tandoori Chicken Wings

Ingredients

• 1 cup plain full-fat yogurt
• 2 tablespoons ginger-garlic paste
• 1.5 tablespoons Kashmiri chili powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• ½ teaspoon smoked paprika
• ¼ teaspoon ground turmeric
• 2 tablespoons fresh lemon juice
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 2.5 pounds chicken wings (flats and drums separated)
• 2 tablespoons ghee or vegetable oil
• ¼ cup fresh cilantro leaves
• 2 whole fresh limes
• ½ whole red onion, thinly sliced

Instructions

1. 1

   Pat 2.5 pounds of chicken wings (flats and drums already separated) completely dry with paper towels — removing surface moisture is critical for achieving that charred, crispy exterior instead of a steamed finish.

2. 2

   In a large bowl, combine 1 cup plain full-fat yogurt with 2 tablespoons ginger-garlic paste, 1.5 tablespoons Kashmiri chili powder, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 0.5 teaspoon smoked paprika, 0.25 teaspoon ground turmeric, 2 tablespoons fresh lemon juice, 1 teaspoon kosher salt, and 0.5 teaspoon black pepper. Whisk until smooth — the marinade should be vibrant orange-red.

3. 3

   Add the dried chicken wings to the marinade and toss with your hands until every piece is thoroughly coated. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, or up to overnight. This allows the spices to penetrate the meat and tenderize it.

4. 4

   Remove the wings from the refrigerator 15 minutes before cooking so they come closer to room temperature — this ensures more even cooking. Preheat your oven to 475°F. Line a large rimmed baking sheet with aluminum foil and set a wire rack on top, then lightly oil the rack.

5. 5

   Arrange the marinated wings on the prepared rack in a single layer, spacing them about 1 inch apart so hot air can circulate. Drizzle any remaining marinade over the top.

6. 6

   Roast in the preheated 475°F oven for 25-30 minutes, stirring the wings halfway through. The wings are done when the skin is charred and blistered in spots, the meat pulls away from the bone easily, and an instant-read thermometer inserted into the thickest part reads 165°F. If the edges are charring too quickly, reduce heat to 450°F.

7. 7

   While the wings roast, thinly slice 0.5 red onion into half-moons and roughly chop 0.25 cup fresh cilantro leaves. Cut the 2 fresh limes into wedges.

8. 8

   Remove the wings from the oven and let them rest on the rack for 2 minutes — they'll continue to cook slightly and the exterior will firm up. Transfer to a serving platter and drizzle lightly with 2 tablespoons melted ghee or vegetable oil if desired for extra gloss and richness.

9. 9

   Scatter the fresh cilantro and sliced red onion over the wings, then serve immediately with lime wedges on the side for squeezing over. The acidity of the lime brightens the smoky spices.

Tools you’ll need

• paper towels
• large mixing bowl
• whisk
• plastic wrap
• instant-read thermometer
• large rimmed baking sheet
• aluminum foil
• wire rack
• chef's knife
• cutting board

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