Baked Tandoori Chicken Wings: Spicy Indian Fusion Recipe
1 hour 5 minutes
836 reads
About Baked Tandoori Chicken Wings: Spicy Indian Fusion Recipe
Craving delicious chicken wings but want a healthier option than deep-fried? My Baked Tandoori Chicken Wings offer a lighter, guilt-free twist on the classic buffalo wing, infusing the tender chicken with the bold flavors of India. This recipe bakes the wings to crispy perfection, coating them in a fiery, homemade sauce featuring tandoori masala and sriracha for an unforgettable kick.Forget greasy takeout! This recipe is easy to follow and delivers restaurant-quality results. The fragrant blend of Indian spices creates a unique and addictive flavor profile that will impress your friends and family. It's the perfect appetizer or game-day snack, guaranteed to be a crowd-pleaser.Prepare to be amazed by how simple it is to create restaurant-quality, healthy, and incredibly flavorful baked tandoori chicken wings at home!
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Recipe Time & More
Prep5 minutes
Cook1 hour
Total1 hour 5 minutes
Ingredients
For the Chicken Wings
- 2.25 lbs Chicken Wings about 8 large wings, separated into drumettes and flats
- 1.5 tbsp Olive Oil
- 1/2 tsp Pepper black, freshly ground
- 1 tsp Salt
- 2 tbsp Onions chopped, for garnish, green
For the Tandoori Sauce
- 3/4 cup Tomato Ketchup
- 6 tbsp Sriracha or your preferred hot sauce
- 1 inch Ginger peeled and minced
- 4 clove Garlic minced
- 1 tsp Cayenne Pepper adjust to taste
- 1 tbsp Lemon Juice freshly squeezed
- 4 tsp Tandoori Masala Powder
- 2 tbsp Coriander finely chopped fresh coriander (cilantro) stems
- 1/4 cup Water
- 1 Cooking Spray for baking sheet
Instructions
Prepare the Chicken Wings
- Preheat oven to 375°F (190°C).
- Toss chicken wings with olive oil, salt, and pepper.
- Arrange wings in a single layer on a baking sheet coated with cooking spray.
- Bake for 25-30 minutes, flipping halfway through, until lightly browned.
- Remove from oven and let rest for 10 minutes.
Make the Tandoori Sauce
- In a medium saucepan over medium heat, combine ketchup, sriracha, ginger, garlic, cayenne pepper, lemon juice, tandoori masala, and coriander stems.
- Stir in water, bring to a simmer, and cook for 2-3 minutes, or until slightly thickened.
- Remove from heat and set aside.
Combine and Bake
- Toss the baked chicken wings in the tandoori sauce, ensuring they are evenly coated.
- Return the wings to the baking sheet and bake for another 15-20 minutes, or until the sauce is caramelized and the wings are crispy. Flip halfway through.
Serve
- Garnish with chopped green onions and serve immediately with extra sauce for dipping.
Recipe Notes
Expert Tips for Perfect Baked Tandoori Chicken Wings
- For extra crispy wings, pat them dry with paper towels before seasoning and baking.
- Don't overcrowd the baking sheet; arrange the wings in a single layer for even cooking.
- Adjust the amount of cayenne pepper to control the spice level according to your preference.
- For a richer flavor, marinate the chicken wings in the tandoori sauce for at least 30 minutes before baking.
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Recipe Nutrition
Calories: 138kcalCarbohydrates: 1gFat: 15gPolyunsaturated Fat: 4.5gMonounsaturated Fat: 9gSodium: 18mgSugar: 1g
Antara Navin
Articles: 28
4 Comments
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Such an enticing dish! Thanks for the recipe.
This is awesome! Can’t wait to cook it.
What a delicious idea! Thanks for sharing.
This looks so appealing! Thanks for sharing.