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Air fryer tandoori chicken wings on a wire rack and sheet pan
TrendyTadka Editorial

Crispy Air Fryer Tandoori Chicken Wings

Tandoori-spiced chicken wings turn crisp and lightly charred in the air fryer, with a thick yogurt coating and no deep-frying.
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Prep Time 8 minutes
Cook Time 22 minutes
Total Time 30 minutes
Servings: 4
Course: Appetizer, Dinner
Cuisine: Indian-inspired
Ingredients Method Notes

Ingredients
  

Ingredients
  • 2 pounds split chicken wings patted very dry
  • 1/3 cup plain whole-milk Greek yogurt
  • 1 tablespoon neutral oil
  • 1 tablespoon lemon juice
  • 2 teaspoons grated fresh ginger
  • 2 garlic cloves finely grated
  • 1 1/2 teaspoons Kashmiri chile powder or sweet paprika
  • 1 teaspoon garam masala
  • 1 teaspoon ground cumin
  • 1 teaspoon kosher salt
  • Cooking spray
  • Lemon wedges and cilantro for serving

Method
 

Instructions
  1. Preheat the air fryer to 400°F for 3 minutes. Mix yogurt, oil, lemon, ginger, garlic, chile powder, garam masala, cumin, and salt.
  2. Coat the dry wings lightly, then let excess marinade drip back into the bowl. Discard marinade that touched raw chicken.
  3. Lightly spray the basket. Arrange wings in one layer without touching; cook in batches if needed.
  4. Air-fry 10 minutes, turn, then cook 10 to 12 minutes more until browned and every wing reaches 165°F at the thickest part away from bone.
  5. Rest 3 minutes and serve with lemon and cilantro.

Notes

  • Do not rinse raw chicken.
  • Avoid parchment that blocks basket airflow.
  • Measure beside, not against, the bone.
  • For deeper seasoning, refrigerate coated wings up to 8 hours.