from My New Indian Kitchen
Everyone loves good chicken wings, especially when you’re watching a game. Why? With its mild flavour and tender texture, chicken is the perfect canvas for a range of seasonings and cooking styles. These tandoori chicken wings are great on their own or served with a dip. In this recipe, the wings are coated in a tangy butter chicken sauce. They are delicious and messy, and designed to be eaten with your hands, so you will need to have some napkins ready.
Ingredients
Wings:
1 cup plain yogurt
2 Tbsp tandoori masala
1 Tbsp ginger-garlic paste
1 tsp red chili powder
1 tsp ground turmeric
1 Tbsp lemon juice
Salt, to taste
2 lbs chicken wings
Whole black pepper, for garnish
Sauce:
1 cup plain yogurt
2 Tbsp lemon juice
1 tsp ground turmeric
1 tsp garam masala
1 tsp red chili powder
1 Tbsp ginger-garlic paste
Directions
Tandoori chicken wings: Combine all ingredients, except for the chicken wings and black pepper, in a large bowl. Add chicken wings and coat in marinade. Cover and refrigerate for at least 2 hours but preferably overnight.
Preheat oven to 400F/200C. Line a baking sheet with parchment paper. Place wings on the prepared baking sheet and bake for 25-30 minutes, turning halfway through.
Butter chicken sauce: Meanwhile, combine all ingredients in a bowl and mix well.
Garnish wings with black pepper, then serve hot with butter chicken sauce as a dip.
Serves 4-6
Nada’s Tips & Tricks: Serve two dipping sauces…one for those who like a little heat with the butter chicken sauce and another cooler version with a yogurt base, like ranch or tzatziki, for the more timid palate.
Recipes and images excerpted from My New Indian Kitchen by Vikram Vij with Jennifer Muttoo. Photography by Gabriel Cabrera. Copyright ©2025, Vikram Vij. Republished with the permission of Figure 1 Publishing. https://www.figure1publishing.com/book/my-new-indian-kitchen/