What happens when delicious Indian flavors and crispy chicken wings collide? You get my Tandoori Masala Chicken Wings! Change up your ‘wing game’ for your next game day watching party, but don’t forget to serve it with cooling raita to temper the heat just a bit.

A wooden plate of Indian chicken wings with naan bread

These are the crispy Indian Chicken Wings you’ve been waiting for that are baked not fried. They are still crispy on the outside and so ‘fall-off-the-bone’ tender inside. If you’re not left with a bare bone after eating, you’re going about it all wrong.

Imagine a cross between tandoori chicken and chicken tikka masala with a nice spicy bite. Now, these are made without red food coloring because you do not need it if you have the right spice, which would be Indian kashmiri, a red, spicy Indian chili powder. It’s this special spice that gives them their warm red look.

Dipping an Indian chicken wing into raita

As we all know, ‘the big game’ is fast approaching. For my British friends, this is the American football version of the FA Cup, the ‘bowl that is super’ (the proper name is copyrighted). I would say the most popular foods served at a viewing party or tailgating party are any quick appetizers, chips, dips and what else? You got it… wings!

Raita for cooling spice

Raitas come in many variations. They are yogurt-based sauces with mild spices and flavors added such as cucumber and mint. They are for cooling the palate and are the perfect ‘dip’ for these bad boys.

Yogurt for tenderizing meat

Ever wonder why Indian cuisines uses yogurt for marinating? It slowly tenderizes the meat.

Tandoori masala chicken wings viewed from overhead

Indian food marinating

When preparing any Indian meat dish, it is common to marinate the meat twice. The first marinate is aromatics and the second marinade is create the color and extra flavor.

2 chicken wings, one whole and one cut into pieces

Chicken wing sections

A whole wing consists of the wingette, drumette and tip.  When you buy wings they can come in the whole form, or the drumette and wingette may be separate. You can also just buy all wingettes. Ultimately, the choice is up to you which you like. I like a combination of both.  You can see this in the picture above.

What are party wings?

Now these are what you find packaged in U.S supermarkets where the drummette and wingette are already separated and sold together. These are very popular.

How many chicken wings per person?

5 per person for appetizer size, 6-10 per person for main dish size.

Holding a chicken wing

This recipe yields 20.

Serving suggestions

Perfect as an appetizer, or a main meal with Indian Spiced Peas or Naan Bread or Gluten Free Naan Bread

Yield: 4

Tandoori Masala Chicken Wings

Tandoori masala chicken wings on a serving board with raita

Chicken wings are marinated and baked in delicious Indian flavors.

Prep Time 1 hour 30 minutes
Cook Time 45 minutes
Total Time 2 hours 15 minutes


  • For the raita:
  • 1 cup (245 grams) plain Greek yogurt
  • ½ cup (55 grams) finely diced cucumber
  • ½ teaspoon ground cumin
  • ½ teaspoon ground coriander
  • ½ teaspoon salt, or to taste
  • For the 1st marinade:
  • 20 chicken wings (2 ½ pounds/1.3 kg)
  • 4 tablespoons fresh lime juice
  • ½ tablespoon fresh ginger, grated to a paste
  • 1 garlic cloves, grated to a paste
  • 1 teaspoon salt
  • For the 2nd marinade:
  • 5 tablespoons light tasting oil
  • 1 tablespoon kashmiri chili powder
  • 1 ½ teaspoon garam masala
  • 1 ½ teaspoons fresh ginger, grated
  • 2 garlic cloves, grated or pressed
  • 1 cup (245 grams) plain Greek yogurt
  • 1 teaspoon lemon juice
  • ½ teaspoon salt


  1. For the 1st marinade:
  2. Add the wings to a large mixing bowl. To a small bowl add the lime juice, ginger, garlic and salt. Mix well so the pastes are dissolved into the lime juice. Pour over the wings and toss to coat. Cover, refrigerate and marinate for 30 minutes.
  3. For the 2nd marinade:
  4. To a separate bowl add the ingredients for the 2nd marinade, mix well. After the 30 minutes, add this to the wings and marinate for 1 hour at room temperature (if you’re room is warm, marinate in the fridge).
  5. Preheat oven to 400°F/200°C and cover a baking pan in foil and place a rack on top. Bake for 45 minutes until browned and crispy. Use a meat thermometer inserted into a thick drummette and make sure the temperature is 165°F/64°C.

Nutrition Information



Serving Size


Amount Per Serving Calories 681Total Fat 51gSaturated Fat 13gTrans Fat 0gUnsaturated Fat 34gCholesterol 115mgSodium 1685mgCarbohydrates 22gFiber 2gSugar 5gProtein 35g

This nutrition calculation is provided by Nutronix that is only a guideline and not intended for any particular diet.