Tandoori Spiced Wings – Oven-baked chicken wings with a smoky tandoori marinade.

A bold, smoky oven-baked take on Indian tandoori chicken—perfect for game night or Diwali platters

The Blog Post: From BBQs to Biryani, and Everything in Between

There’s something about chicken wings that just makes people happy. Maybe it’s the fact that they’re finger food, built for sharing and always tied to something celebratory—picnics, parties, game nights. In Canada, they’re almost a culinary love language: spicy, sticky, saucy, and satisfying.

Now, picture this:
You’ve got a tray of sizzling wings coming out of the oven. The smell hits first—garlic, ginger, a whisper of smoke, and warm Indian spices curling through the air like a promise. They’re not drenched in buffalo sauce or teriyaki glaze. No, these are wings kissed by the magic of tandoori masala—a blend of paprika, turmeric, cumin, coriander, and just enough chili to make things interesting.

And the best part?
No tandoor required.

How These Wings Came to Be

I didn’t grow up with tandoori anything. I grew up with honey garlic wings, ketchup as a spice, and that one dependable jar of BBQ sauce in the fridge. But when I married into an Indian family, everything changed—including how we snack.

My husband, Shiva, grew up in Hyderabad. His version of “wings” came straight off the roadside grills, deep red, smoke-licked, and served with raw onions and a lime wedge. There was no ranch. No celery sticks. Just heat, tang, and the unmistakable hit of masala.

So, we met in the middle.

I wanted something I could roast in the oven without needing charcoal or a clay oven. He wanted the flavors of home: depth, fire, and that lingering hum of chili on the tongue.

Thus, these Tandoori Spiced Wings were born. We marinate them in yogurt and spices, let them hang out overnight, then roast until they're just charred at the edges and impossibly juicy inside. They're bold enough to eat on their own, but I highly recommend a squeeze of lime and a quick mint yogurt dip if you're serving a crowd.

Why You'll Love These Wings

• Baked, not fried – But still crispy and caramelized.

• Deep flavor – The yogurt marinade tenderizes and infuses every bite.

• Make-ahead friendly – Marinate the night before for max flavor with less day-of prep.

• Custom spice levels – Amp it up or tone it down depending on who’s coming over.

• Fusion-friendly – Great for potlucks, Diwali parties, Super Bowl Sundays, or Tuesday nights where you need to feel alive again.

The Recipe: Tandoori Spiced Wings

Prep Time: 15 minutes (plus marinating time)
Cook Time: 35–40 minutes
Serves: 4–6

Ingredients:

For the marinade:

• 2 lbs (900g) chicken wings, tips removed and separated at the joint

• ½ cup plain yogurt (Greek or regular)

• 1 tbsp lemon juice

• 1 tbsp ginger-garlic paste

• 1 tsp paprika

• 1 tsp Kashmiri chili powder (for color, optional)

• ½ tsp cayenne or red chili powder (adjust to heat preference)

• 1 tsp garam masala

• 1 tsp ground cumin

• ½ tsp turmeric

• ½ tsp ground coriander

• Salt to taste (about 1 tsp)

• 1 tbsp oil

Optional garnishes:

• Fresh cilantro

• Lime wedges

• Thinly sliced red onion

Instructions:

1. Prep the wings:
   Pat the wings dry with paper towels to help the marinade stick. If you have time, make shallow slits in the thicker parts for better flavor absorption.

2. Marinate:
   In a large bowl, mix all marinade ingredients. Add the wings and toss well to coat. Cover and refrigerate for at least 4 hours, preferably overnight.

3. Bake:
   Preheat your oven to 425°F (220°C). Line a baking sheet with foil and place a wire rack on top. Arrange the wings in a single layer.
   Bake for 20 minutes, flip, and bake for another 15–20 minutes, or until slightly charred and cooked through. Broil for 2–3 minutes if you want more color.

4. Serve:
   Pile onto a platter, squeeze over some fresh lime, and garnish with cilantro and onions if desired. Serve hot with cooling mint yogurt dip or raita.

Tips and Variations:

• Air fryer? Yes! Cook at 400°F (200°C) for 18–20 minutes, shaking halfway.

• No yogurt? Use buttermilk or a plant-based option like coconut yogurt.

• Make it saucy: Toss in a mix of melted butter and tandoori masala post-bake for an extra hit.

• Hosting vegetarians? Try the same marinade on cauliflower florets or paneer cubes.

The Final Word

Tandoori Spiced Wings are our go-to recipe for bridging cultures and feeding crowds. They hold their own on a Diwali buffet table and feel right at home next to nachos and beer. They speak to the way we’ve blended our lives: a little East, a little West, and always a lot of flavor.

They're fiery and tender, nostalgic and new—and if you’re anything like us, you'll be licking your fingers and already dreaming of the next batch before the tray even cools.