These tandoori chicken wings are what I make when I want maximum flavor without babysitting a fryer: yogurt-marinated wings roasted hot until the edges go crackly, then finished under the broiler for that lightly charred, restaurant-style tandoori vibe. The marinade is tangy and warm with garam masala, cumin, and smoky paprika, and the dipping sauce is a cold, herby yogurt situation that makes you keep going back "just for one more." If you've been chasing a best chicken wings recipe that feels party-worthy but still doable on a weeknight, this is it.
Rimmed baking sheet a standard half-sheet pan is ideal to catch drips; if you only have a smaller sheet, bake in two batches so the wings aren't crowded
Wire Rack fits inside the baking sheet to let hot air circulate for chicken wings in the oven crispy results; if you don't have one, bake directly on foil but plan to flip more carefully
Mixing bowl one medium bowl for the marinade and one small bowl for the dipping sauce; any nonreactive bowl works (glass, stainless steel, or ceramic)
Tongs helps you flip and move hot wings without tearing the skin; a fish spatula also works for scooping from the rack
Instant-read thermometer optional but confidence-boosting; wings are best when the thickest part hits 185ยฐF to 195ยฐF for tender meat and rendered skin
Microplane or fine grater for grating garlic and ginger into the marinade; a knife works too, just mince very finely so it disperses evenly
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Heat the oven to 450ยฐF. Set a wire rack inside a rimmed baking sheet. If you want the easiest cleanup, line the sheet with foil first, then set the rack on top.
Pat the wings very dry with paper towel. This step is not optional if you care about texture. Water on the skin turns into steam, and steam is the enemy of crisp.
In a large bowl, toss the wings with the baking powder and kosher salt until evenly coated. You won't really see it, but it should feel lightly dusted, not clumpy.
Make the tandoori-style marinade
In a medium bowl, whisk together the yogurt, lemon juice, oil, garlic, ginger, garam masala, cumin, coriander, smoked paprika, kashmiri chili powder, turmeric, and black pepper until smooth and brick-colored. Taste it. It should be tangy, fragrant, and slightly salty from the spice blend (the wings are already salted).
Add the wings and toss until fully coated. If you have time, marinate for 30 minutes at room temperature while the oven heats and you prep the dip. If you want deeper flavor, cover and refrigerate up to 12 hours, then bring the wings back toward room temp for 20 minutes before baking so they cook evenly.
Bake and broil (the crisping part)
Arrange the wings on the rack, leaving a little space between pieces. Scrape off any big globs of marinade that are sitting thickly on top of the skin (a thin coating is great; thick blobs can slow browning).
Bake for 35 minutes. At this point, the wings should look set and lightly browned, with some darker spots where the spices concentrate.
Switch the oven to broil on high. Broil for 5 minutes, watching closely. You're looking for deeper charred freckles and crisp edges, not burnt sugar. If your broiler is aggressive, rotate the pan halfway through.
Optional finish: brush the hot wings with melted butter (or ghee) for shine and a little extra richness, then sprinkle with lemon zest. This is the small move that makes them taste like a "best chicken wings recipe" contender instead of just another batch of wings.
Rest the wings for 5 minutes on the rack before serving. That tiny rest helps the skin firm up and keeps you from losing all the juices on the first bite.
Make the cool mint yogurt dipping sauce
While the wings bake, stir together the yogurt, cucumber, mint, cilantro, lemon juice, honey (if using), and kosher salt. Taste and adjust: more lemon if it needs lift, more salt if it tastes flat, more honey if you like a sweet-heat contrast.
Refrigerate until serving. Cold dip + hot wings is the whole point.
Serve
Pile the wings onto a platter and serve with the yogurt dipping sauce on the side. If this is a party wings in oven situation, put out extra napkins and a second bowl of dip because the first one will disappear fast.
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Cucumber-onion Salad With Lemon and Salt: Keeps the whole spread bright and crunchy, and it echoes the cooling cucumber in the dip. Slice thin, salt lightly, add lemon, and let it sit while the wings bake.
Warm Naan or Flatbread: Perfect for swiping through the dipping sauce and catching any spiced juices on the platter. If you toast it briefly, you get crisp edges that match the wings' char.
Oven Fries With Chaat Masala: If you want chicken wing dinner ideas that feel like a full meal, fries are the easy win. Dust with chaat masala and a squeeze of lime for a street-snack vibe.
Beverage Options
Cold Lager: Crisp, bubbly lager is basically designed for spicy, tangy wings. It clears the palate between bites without competing with the spices.
Sparkling Water With Lime: If you want something nonalcoholic that still feels festive, limey bubbles cut through the yogurt marinade and the ghee finish.
Mango Lassi Leans into the Indian flavors and cools down heat. Keep it not-too-sweet so it doesn't fight the char and spices on the wings.
Sauce and Topping Ideas
Extra Lemon Wedges: A quick squeeze right before eating wakes up the garam masala and coriander. It's the simplest way to make leftovers taste freshly cooked.
Thinly Sliced Red Onion: Sharp onion bite gives contrast and crunch. If raw onion is too intense, soak slices in cold water for 10 minutes, then drain.
FAQs
What kind of wings should I buy: whole wings or party wings (flats and drumettes)?
Party wings (already separated flats and drumettes) are easiest and cook the most evenly. Whole wings work too, but separate them at the joints so everything crisps at the same pace; the wing tips tend to burn and are better saved for stock.
How do I cook chicken wings in oven and still get them crispy?
Dry the wings well, use a wire rack for airflow, and bake hot. The baking powder is the little trick that helps the skin dehydrate and blister, which is how you get chicken wings in the oven crispy without frying. Also, keep the coating thin on the skin: too much yogurt sitting on top can steam instead of char.
Is this an easy wings recipe baked option for a crowd, or will the yogurt make a mess?
It's crowd-friendly and surprisingly low-mess because everything stays on one sheet pan. For a big group, bake on two racks and rotate the pans halfway through the bake so the browning stays even. This is exactly the kind of party wings in oven setup that keeps you out of the kitchen.
Can I make these with boneless chicken instead (like a boneless "wing")?
You can use chicken thigh pieces (boneless, skinless) and roast them on a rack, but the result is more like tandoori nuggets than classic wings, and you won't get the same crackly skin. If you go this route, start checking at 15 minutes and cook until the thickest piece hits 175ยฐF to 185ยฐF.
Can I marinate overnight, and will the yogurt make the wings mushy?
Overnight is fine as long as you keep it under about 12 hours. Yogurt is a gentle tenderizer, but very long marinades can soften the surface too much. For the best chicken wing recipe texture, keep the marinade time reasonable and always bake on a rack so excess marinade drips away instead of pooling.
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