Tandoori Chicken Wings with Mint Yoghurt Dip
Sticky, blistered wings coated in tangy red tandoori marinade, with a cooling mint yoghurt to dunk them in.
Made with Tandoori marinade. Make a batch of the base first, then this takes minutes. Skip to the method
- Time1 hr
- LevelEasy
- Costabout £0.99 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
Pat the wings dry and cut each one in half at the joint if whole. Toss with the lemon juice and salt and leave for 20 minutes.
20 min - 2
Put your ready made tandoori marinade (see the base recipe) in a large bowl, add the wings and turn until every wing is thickly coated. Cover and chill for at least 2 hours, or overnight.
- 3
Heat the oven to 220°C (200°C fan). Lay a wire rack over a lined tray and spread the wings out on it with space between them.
- 4
Roast for 40 minutes, turning once halfway, until the edges are blistered and dark and the juices run clear. The thickest wing should reach 75C in the middle.
40 min - 5
While they cook, stir the yoghurt, mint, lemon juice and cumin together with a pinch of salt for the dip.
- 6
Rest the wings for 5 minutes, then serve with the dip and lemon wedges.
Tips
- Pat the wings really dry before marinating so the coat sticks and chars rather than steams.
- A wire rack lets hot air reach all sides, so you get blistered wings without turning them constantly.
- Never reuse marinade that has touched raw chicken as a dip. Make the mint yoghurt separately.
Storing and freezing
Cooked wings keep for 3 days in the fridge in a covered tub. Cool within 1 to 2 hours, and reheat in a hot oven until steaming hot all the way through. The dip keeps for 2 days.
Questions
Can I cook these on the barbecue?
Yes. Cook over medium coals with the lid down for 25 to 30 minutes, turning often, and check they reach 75C in the middle before serving.
Are tandoori wings gluten free?
Yes, they are naturally gluten free as long as the garam masala in your marinade is a gluten free one. Check the label on any packet spices.
How long should I marinate wings?
At least 2 hours, ideally overnight. Because wings are small and skin on, they take on flavour quickly and stay juicy.
More made with tandoori 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.
