Ingredients
- Chicken wings (with skin) – 12 pieces
- Kosher salt- as per taste
- Black pepper- ½ tsp
- Lemon juice- 2 tbsp.
- Garlic (chopped)- 1 tsp
- Yogurt- ¼ cup
- Tandoori chicken masala- 2 tbsp.
- Fenugreek leaves (kasuri methi)- ½ tsp
- Olive Oil Cooking spray
- Cilantro (chopped)- ½ tsp (for garnish)
- Lemon wedges, for serving
Directions
Preheat the oven at 350 degrees. In a mixing bowl; add in yogurt, finely chopped garlic, lemon juice, black pepper, salt per taste and tandoori chicken masala and mix well. Add the chicken wings to the marinade and coat it well making sure each wing is well coated. Rest the marinated chicken wings in the fridge for at least 2-3 hrs. Place marinated chicken wings in a single layer on a foil-covered rimmed baking sheet sprayed with cooking spray. Bake 25-30 mins or until done, turning around as needed. Transfer the wings to a platter and garnish with chopped cilantro. Serve with my version of cilantro sauce (in the recipe category) and lemon wedges.
Ever since I started this blog I wanted to share this recipe with everyone. These wings are so good, easy to make with tons of flavors and very healthy as they are not fried. I actually prefer baked wings because they are super tender and not dried out! The trick is cooking them covered first, and then uncovering them just for a little bit to crisp them up a bit. Marinating these wings in yogurt also makes the chicken super tender and the tandoori masala gives the wings that great color and a nice smoky flavor. Just make sure to use full-fat whole milk yogurt so the marinade is thick and not watery.
I promise you will get great flavor and crispy texture from baking this dish!
