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Tandoori Chicken Wings - Food Gypsy

Tandoori Chicken Wings with Smokey Riata

As party food goes, nothing beats a spicy chicken wing, whether it’s game day or a night of fun with friends. Let’s toss a little Bollywood at your wing night with Tandoori Chicken Wings and a Smokey Riata dip.

I love sharing this recipe because it’s dead easy. Just put all your spices, garlic, ginger, and yogurt into a ziplock bag. Add chicken. marinade in the fridge overnight then bake, on a baker’s cooling rack over a baking sheet at medium-high heat, and serve. The baker’s rack helps to ensure your wings are crisp and not stewing in their own juices. Of course, if you have a tandoori oven… by all means, use that.

Tandoori Wings & Smokey Riata - FG

Dip For The Win

The Smokey Riata is my own take on the traditional Indian yogurt-cucumber condiment. It helps to cool the heat from the wings while adding a hint of smokey flavour thanks to the addition of smoked paprika. Knock this one out of the park on wing night at your house.

Have fun with flavour, add a bit of spice to your life!

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Tandoori Chicken Wings - Food Gypsy

Tandoori Chicken Wings with Smokey Riata

  • Author: Cori Horton
  • Total Time: 45 minutes
  • Yield: Serves 4 - 6 1x
  • Diet: Gluten Free


As party food goes, nothing beats wings! Let’s toss a little Bollywood at your wing night with Tandoori Chicken Wings and a little Smokey Riata dip.



Tandoori Chicken Wings

  • 1 cup plain yogurt (whole milk preferred)
  • 1 tablespoon lemon juice
  • 1 teaspoon allspice
  • 1 teaspoon fresh black pepper
  • 1 teaspoon cayenne pepper
  • 1 teaspoon cinnamon
  • 2 teaspoons cumin
  • 1 teaspoon ginger, minced fine
  • 2 teaspoons salt
  • 1 teaspoon smoked paprika
  • 1 tablespoon finely minced garlic
  • 1 tablespoon Thai chili paste with garlic
  • 3 pounds (1 kilo) chicken wings (about 24 wings)

Smokey Riata

  • 1/2 cup English Cucumber, seeded, grated
  • 1/2 cup plain, whole-milk yogurt
  • 1/2 teaspoon cumin


Tandoori Chicken Wings:

1) In a ziplock bag mix tandoori marinade: yogurt, lemon juice, allspice, pepper, cayenne, cinnamon, cumin, ginger, salt, smoked paprika, garlic & Thai chili paste. combine until well mixed and the colour is consistent. Add chicken, seal the top, and massage marinade into the chicken. Open a corner of the bag and press to remove all air from the bag. Marinade in the fridge overnight, turning once or twice.

2) Pre-heat oven to 400°F (205°C). Spray the cooling rack well with non-stick spray and place over a baking sheet. Remove chicken from marinade and place on the rack, well-spaced so they don’t touch. Pour out the remaining marinade and touch up any spot where the wings have no marinade with a brush or your fingers.

3) Roast chicken wings for 15 to 20 minutes, turning at about the 10-minute mark until cooked through. Turn off your oven and let stand for 5 minutes, this will help dry the outside of the wing and keep the marinade intact. Remove from oven and serve with accompanying dip.

Smokey Riata:

Season cucumber with salt in a small bowl, let stand for 10 minutes at room temperature. Squeeze cucumber by hand, removing as much liquid as possible, drain liquid from the bowl. Add yogurt, spices, and mint to seasoned cucumber, taste then season to taste with salt & pepper. Chill raita, covered, until ready to serve. This stands ready for days and only gets more intense in flavour.


  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Appetizers
  • Method: Roasting
  • Cuisine: Modern

Keywords: Wing Recipe, Tandoori Wings, Tandoori Chicken Wings


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Cori Horton

Cooking in her home kitchen just outside Ottawa, Canada; Cori Horton is a food photographer and recipe blogger. A Cordon Bleu-trained Chef, Cori spent five years as the owner of Nova Scotia's Dragonfly Inn and has been sharing all things delicious - right here - since 2010.

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