Name: Tandoori Fried Chicken Wings
Prep time: 5 min
Cook time: 15 min
Total time: 3 h 20 min
Ingredients: 1 kg chicken wings; 2 tsp salt; 2 tsp Kashmiri chilli powder; 2 tsp black pepper powder; 2 tsp tandoori powder; 1 tsp MSG; 1 tbsp garlic powder; 1 tbsp ginger powder; 1/2 cup Yogurt; 1 cup plain flour; 1 cup cornflour; 1 tsp salt; 1 tsp black pepper powder; 1 tsp tandoori powder; Vegetable oil; 125 butter g; 1 tbsp tandoori powder; 1 tbsp Kashmiri red chilli powder; 1 cup tomato ketchup; Fresh coriander, finely chopped

Tandoori Fried Chicken Wings

Total Time: 3 hrs 20 mins Difficulty: Beginner

Why this recipe works

A yoghurt marinade. It tenderises the wings and carries the tandoori flavour.

Flour and cornflour. Together they give a light, crisp coating.

Oil at 180°C. The right temperature makes them crisp, not greasy.

A tandoori butter sauce. Butter, tandoori powder, Kashmiri chilli and ketchup give sticky, tangy wings.

Tandoori Fried Chicken Wings FAQs

How long should I marinate tandoori wings?

At least 3 hours, or overnight in the fridge.

Can I bake them instead?

You can, but they won’t be as crispy. Bake them hot and toss them in the sauce afterwards.

What is tandoori powder?

A ready-made spice blend used for tandoori chicken, often with chilli, coriander, cumin and garlic.

What oil temperature should I use?

About 180°C.

You’ll find the full ingredients, the method and our step-by-step video in the recipe card below.

Tandoori Fried Chicken Wings

Tandoori Fried Chicken Wings combine the traditional Indian flavours of tandoori spice with the irresistible crunch of fried chicken. Marinated in a blend of spices and yoghurt, then fried to perfection and tossed in a tangy tandoori sauce, these wings are a true culinary delight.

Author: Aamna Bawa Cooking Method: Frying Cuisine: Fusion, Indian Courses: Lunch, Dinner, Snack Recipe Keys: High Protein Non Vegetarian

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Prep Time 5 mins Cook Time 15 mins Rest Time 180 mins Total Time 3 hrs 20 mins Difficulty: Beginner Estimated Cost: £ 5 Best Season: Suitable throughout the year

Instructions

Video

Marinate the Chicken Wings:

Place 1 kg of chicken wings in a large bowl. Add 2 teaspoons each of salt, Kashmiri chilli powder, black pepper powder, and tandoori powder. Also, add 1 teaspoon of MSG (if using), and 1 tablespoon each of garlic powder and ginger powder.
Mix thoroughly to ensure the spices coat the chicken evenly.
Add 120ml of plain yoghurt to the spiced chicken. Mix well again.
Cover and marinate in the fridge for at least 3 hours, or preferably overnight.

Prepare the Coating:

In a large container with a lid, combine 1 cup of plain flour and 1 cup of cornflour.
Add 1 teaspoon each of salt, black pepper powder, and tandoori powder to the flour mixture. Mix well.

Coat the Wings:

Place the marinated chicken wings in the container with the flour mixture.
Cover with the lid and shake well to coat the wings evenly.
For a thicker coating, dip the wings in cold water and then back into the flour mixture. However, for this recipe, a thin layer is preferred, so no double dipping is needed.

Fry the Wings:

Heat vegetable oil in a deep frying pot to 180°C (350°F).
Check the oil temperature by inserting a wooden spoon; it should bubble when the oil is ready.
Fry the wings in batches to avoid overcrowding. Each batch should take about 9 minutes to cook until golden and crispy.
Remove the wings and drain on a paper towel-lined plate.

Prepare the Tandoori Sauce:

In a large pan, melt 125g of butter over medium heat.
Add 1 tablespoon each of tandoori powder and Kashmiri red chilli powder. Stir well to combine.
Add 1 cup of tomato ketchup and mix thoroughly.
Add the fried wings to the sauce and toss to coat evenly.