Oven Baked Tikka Chicken Wings with Raita Dip
Sticky, charred chicken wings baked until crisp in a tikka coating, served with a cool cucumber raita for dipping.
Made with Tikka marinade. Make a batch of the base first, then this takes minutes. Skip to the method
- Time1 hr plus marinating
- LevelEasy
- Costabout £0.91 a head
- Oven220°C (200°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Make your ready made tikka marinade first (see the base recipe). Pat the wings dry, toss with the baking powder, then coat in 160 g of the marinade. Cover and chill for 4 hours, or overnight.
- 2
Heat the oven to 220°C (200°C fan) and line a large tray with a rack if you have one.
- 3
Arrange the wings in a single layer with space between.
- 4
Bake for 40 to 45 minutes, turning halfway, until crisp, charred and cooked through with no pink inside.
42 min 30 s - 5
Mix the Greek yoghurt, cucumber, mint and a pinch of salt for the raita.
- 6
Serve the hot wings with the dip and lime wedges.
Tips
- Baking powder dries the skin so it crisps in the oven.
- Use a rack so air circulates and the underside crisps.
- Check the thickest wing reaches 75C.
Storing and freezing
Keeps in the fridge for up to 3 days once cooled within 1 to 2 hours. Reheat in a hot oven until steaming hot all the way through.
Questions
Can I air fry them?
Yes. Air fry at 190C for 20 to 25 minutes, shaking halfway, until crisp and cooked through.
Do I need baking powder?
It helps crisp the skin but is not essential. Skip it if you need a gluten free recipe with no packaged ingredients.
Can I make them hotter?
Yes. Add a pinch of cayenne or chilli powder to the marinade before coating.
More made with tikka marinade
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.