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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

Description

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.


Ingredients

Units Scale

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 tablespoon finely minced garlic
  • 1 tablespoon chili paste with garlic
  • 3 pounds (1 kilo) chicken wings (about 24 wings)

Smokey Riata

  • 1/2 cup English Cucumber, seeded, grated, skin on
  • 1/2 cup plain, whole-milk yogurt
  • 1/2 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 12 tablespoons fresh mint, chopped fine (see note)

Instructions

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 (more depending on the size of your wings) to an internal temperature of 165°F (75°C). 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.

 

Notes

Notes on mint: fresh is best, but in a pinch, substitute 2 teaspoons dried mint, chill and taste. Add more if desired. Dried herbs always have more intensity than fresh.

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

Keywords: Tandoori Chicken Wings, Tandoori Wings

 

Home » Tandoori Chicken Wings with Smokey Riata

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.

This Post Has 3 Comments

  1. You mention in the instructions for the Raita to add mint, but the ingredients list doesn’t include mint. Could you please let me know how much mint, and must it be fresh or will dried work?

    1. Hi Audrey,
      Good timing, just doing some backend clean-up. Thanks for the note, did a quick review to adjust the recipe.

      Fresh herbs are best, but this is a wet dip that needs to stand before serving, so dry is fine in a pinch. See the note on how much to use, the Raita should be cool and refreshing on the wings, and the belly.
      Cheers,
      Cori

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