There’s something magical about the way tandoori spices cling to crispy chicken wings—especially when they come out of the air fryer, golden and crackling with flavor. My love affair with these air fryer tandoori chicken wings started on a busy weeknight when I needed a quick, crowd-pleasing appetizer. One bite, and I was hooked! The yogurt marinade keeps them juicy, while the air fryer works its magic, giving them that irresistible crunch without the mess of deep frying. Now, they’re my go-to for game days, potlucks, or just when I’m craving something bold and satisfying. Trust me, once you try these, you’ll never look at wings the same way again.
Why You’ll Love These Air Fryer Tandoori Chicken Wings
These wings are my absolute favorite for so many reasons—let me count the ways:
- That CRUNCH! The air fryer gives them that perfect crispiness without drowning them in oil (my jeans thank me later)
- Bold flavors that stick – the yogurt marinade makes the tandoori spices cling to every nook and cranny
- Weeknight magic – ready in under 30 minutes with minimal cleanup (no vat of bubbling oil to deal with)
- Crowd-pleaser alert – I’ve yet to meet someone who doesn’t go back for seconds (or thirds…)
Seriously, once that smoky aroma fills your kitchen, you’ll understand why these never last long in my house!
Ingredients for Air Fryer Tandoori Chicken Wings
Gathering the right ingredients is half the battle for these irresistible wings—here’s what you’ll need:
- 1 lb chicken wings (I like to separate drumettes and flats for even cooking)
- 1/2 cup plain yogurt (full-fat gives the creamiest marinade, but Greek yogurt works too)
- 2 tbsp tandoori masala (my local Indian market’s blend is killer, but any good brand works)
- 1 tbsp lemon juice (fresh squeezed—trust me, it makes a difference)
- 1 tsp each ginger paste & garlic paste (or freshly grated if you’re feeling fancy)
- 1/2 tsp salt (adjust to taste—I sometimes sneak in an extra pinch)
- 1 tbsp neutral oil (just enough to help the spices bloom)
Pro tip: Pat those wings dry with paper towels before marinating—your future crispy self will thank you!
How to Make Air Fryer Tandoori Chicken Wings
Making these wings is easier than you think—just follow these simple steps and you’ll have restaurant-quality tandoori wings in no time!
Step 1: Marinate the Chicken Wings
First things first—dump all that gorgeous marinade into a big bowl with your wings and get your hands in there! Massage every nook and cranny until each wing is coated in that vibrant orange-red goodness. Pop them in the fridge for at least an hour (overnight if you can wait—the flavors go crazy deep!).
Step 2: Preheat the Air Fryer
While your wings are getting flavorful, crank that air fryer to 375°F (190°C) and let it heat up for a solid 5 minutes. This gives you that perfect cooking environment for crispiness right from the start.
Step 3: Cook in Batches
Here’s the golden rule—don’t crowd those wings! Lay them in a single layer with some breathing room (I do mine in batches if needed). Cook for 15 minutes, then flip them over for another 10 minutes. You’ll know they’re done when they’re crispy and have those beautiful charred spots.
Step 4: Serve Hot
Get them out immediately—these babies wait for no one! Squeeze fresh lemon over the top and scatter some cilantro if you’re feeling fancy. Watch them disappear before your eyes!
Tips for Perfect Air Fryer Tandoori Chicken Wings
After making these wings more times than I can count, here are my can’t-live-without secrets:
- Dry those wings first! Patting them with paper towels helps the marinade cling better and gives you maximum crispiness
- Spice it your way – add extra chili powder if you like heat, or go easy for milder palates (my kids prefer a half-dose of masala)
- Give them space – overcrowding = steamed wings, and nobody wants that. Cook in batches if needed
- Marinate overnight when possible – those flavors penetrate DEEP (I stash a batch in the fridge before bed for next-day perfection)
Follow these, and you’ll get golden, juicy wings every single time – pinky promise!
Variations for Air Fryer Tandoori Chicken Wings
Once you’ve mastered the basic recipe, try these fun twists—I’ve tested them all!
- Heat lovers: Stir in 1/2 tsp Kashmiri chili powder or cayenne to the marinade (my brother adds both—he’s crazy like that)
- Creamier marinade: Swap plain yogurt for Greek yogurt—it clings better and gives extra tang
- Smoky twist: Add 1/2 tsp smoked paprika when mixing the spices (tastes like they came straight from a clay oven)
The best part? You can make these your own signature wings—just don’t blame me when everyone begs for your “secret” recipe!
Serving Suggestions
Oh, the possibilities! These tandoori wings shine brightest when served with cooling raita and warm naan for scooping up every last bit of marinade. For lighter meals, I love them with a crisp cucumber-tomato salad—the freshness cuts through the rich spices perfectly. And don’t forget extra lemon wedges for that bright finishing touch!
Storage and Reheating
If by some miracle you have leftovers (it’s rare in my house!), stash them in an airtight container in the fridge for up to 3 days. When cravings strike again, just pop them back in the air fryer at 350°F for 4-5 minutes—they’ll crisp right back up like magic. Pro tip: Give them a quick spritz of oil before reheating for extra crunch!
FAQ About Air Fryer Tandoori Chicken Wings
I get questions about these wings all the time—here are the answers to the ones that pop up most often in my kitchen:
Can I bake these instead of using an air fryer?
Absolutely! Just bake at 425°F (220°C) on a wire rack for 30-35 minutes, flipping halfway. They won’t get quite as crispy, but still taste amazing.
How long should I marinate the wings?
At least 1 hour, but overnight is magic. The yogurt tenderizes the chicken while the spices work their way deep into every bite.
My wings aren’t crispy—what went wrong?
Two likely culprits: overcrowding the basket (cooks them steam instead of crisp) or not patting them dry first. Also, don’t skip that quick preheat!
Can I use frozen wings?
Thaw completely first—frozen wings release too much water. For best results, I always start with fresh, dry wings.
Is tandoori masala super spicy?
Most blends are mild-medium heat. Want more kick? Add extra chili powder. For kids, I sometimes use half the masala.
Nutritional Information
Here’s the breakdown per serving (about 4 wings): 280 calories, 18g fat (4g saturated), 22g protein, 6g carbs. Remember—nutrition varies based on your exact ingredients and brands. But let’s be honest, you’re here for that crispy-spicy goodness!
Rate This Recipe
Did these wings rock your world? Drop a rating below—I’d love to hear how they turned out in your kitchen!
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Crispy Air Fryer Tandoori Chicken Wings in 25 Minutes
- Total Time: 35 minutes
- Yield: 2 servings 1x
- Diet: Low Lactose
Description
Crispy and flavorful Tandoori Chicken Wings made easily in your air fryer.
Ingredients
- 1 lb chicken wings
- 1/2 cup plain yogurt
- 2 tbsp tandoori masala
- 1 tbsp lemon juice
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1/2 tsp salt
- 1 tbsp oil
Instructions
- Mix yogurt, tandoori masala, lemon juice, ginger paste, garlic paste, and salt in a bowl.
- Coat chicken wings with the marinade and refrigerate for at least 1 hour.
- Preheat air fryer to 375°F (190°C) for 5 minutes.
- Place wings in the air fryer basket in a single layer.
- Cook for 15 minutes, flip, then cook for another 10 minutes or until crispy.
- Serve hot with lemon wedges.
Notes
- Marinate longer for deeper flavor.
- Adjust spice level to your preference.
- Ensure wings are dry before marinating for crispiness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Air Fryer
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving (approx. 4 wings)
- Calories: 280
- Sugar: 2g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 85mg
Keywords: air fryer tandoori chicken wings, crispy chicken wings, easy tandoori recipe
