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Home » Appetizer » Sticky Tandoori Spiced Chicken Wings

Sticky Tandoori Spiced Chicken Wings

Published: Jan 27, 2015 · Modified: Dec 20, 2022 by Louisa Clements · This post may contain affiliate links

This post may contain affiliate links

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50 minutes 7 Comments

Add some spice to your game day appetizers with these tandoori spiced chicken wings. | livinglou.com

I’m not going to pretend for a second that I am remotely interested in the Superbowl or football in general. Because I’m not. Sorry to disappoint. Hockey is more of my thing. Or March madness, to be honest. But, it’s almost time for the big game and the world is currently exploding with chicken wings, which is not a problem in my book. Naturally I’ve had some serious cravings, which resulted in my newest obsession, and trust me, you’ll thank me later for these: Sticky Tandoori Spiced Chicken Wings. If you ask any of my friends, they will back me up 100% when I say that I am addicted to chicken wings. Whenever we find ourselves at our local neighbourhood pub, I order wings. Whether it’s half-priced wings night or not. I have zero self control when it comes to chicken wings.

These wings are something pretty unique because it’s not often that you’ll find Indian-inspired chicken wings at your local pub. My family is crazy for all things Indian flavours and spices so I created these tandoori wings just for us, but they ended up being so delicious that I knew I had to share them. Traditionally, tandoori chicken is prepared using a variety of spices and yogurt and is cooked in a clay oven which is called a tandoor. It is somewhat similar to my yogurt marinated chicken thighs (they are both marinated in a yogurt mixture which keeps them incredibly moist). While this recipe doesn’t require the use of a tandoor or a yogurt marinade, the chicken wings get their “tandoori spiced” title from the spices that get rubbed on them before they are baked. For these wings I used a tandoori masala powder I found at my local grocery store, but you could also use garam masala (it just won’t have the same bright, red colour as garam masala is more of a brown spice powder).

Tandoor Spiced Chicken Wings

These chicken wings require two steps. First there is a dry rub, followed by roasting for 40 minutes. Then there is the sticky, honey tandoori sauce that you toss them in at the end. Do not skip either step, I repeat, do not skip either step. For the past year or so, I’ve been on the hunt to figure out the perfect method for crispy, oven-baked wings. I’ve tried using cornstarch for a crisp coating and just a simple dry rub, but I’ve been doing some research and decided to try out a new method; baking powder. This new method requires the wings to be tossed in baking powder to create a crispy crust before they are cooked (the baking powder works to pull out the moisture, creating that blistering, crunch we know and love in deep friend wings). While these wings are not exactly the same as their deep-fried counterpart, but I think for oven baked wings, these are pretty close to perfect.

While they are baking, the sticky tandoori sauce comes together on the stovetop. It’s a mixture of honey, ketchup, vinegar (for some tang) and spices to add to the Indian flavours of the dry rub. Because the wings are tossed in a sauce after they are baked, it’s important to serve them right away because the longer they sit in the delicious sauce, the less crispy the skin will be.

Baked tandoori chicken wings recipe breakdown

Inspired by the flavours of Indian tandoori, serve tandoori spiced chicken wings for something a little different during football season or March madness. These crispy wings are tossed in a dry rub of tandoori spice and baking powder for the ultimate baked wing. They are then tossed in a simple sauce of honey, ketchup and spices.

Add some spice to your game day appetizers with these tandoori spiced chicken wings. | livinglou.com

Sticky Tandoori Spiced Chicken Wings

Author: Louisa Clements
5 from 2 votes
Tandoori spiced chicken wings are crispy from being tossed in a dry rub of tandoori spice and baking powder for the ultimate baked wing. They are then tossed in a simple sauce of honey, ketchup and spices.
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Prep: 10 minutes
Cook: 40 minutes
Total: 50 minutes
servings icon
Servings: 4

Ingredients

  • 4 lbs chicken wings
  • 4 tbsp tandoori masala powder
  • 2 tbsp baking powder
  • 2 tsp salt
  • ½ tsp cayenne pepper, more to taste

For sauce:

  • ⅔ cup honey
  • ¼ cup ketchup
  • 1 tbsp white wine vinegar
  • 1 tbsp tandoori masala
  • 3 cloves garlic, crushed

Instructions

  • Arrange racks in top and bottom thirds of oven and preheat to 400F. Line two large-rimmed baking sheets with foil. Set a wire rack on each prepared sheet.
  • In a large bowl, toss chicken wings with tandoori masala, baking powder, salt and cayenne pepper.
  • Arrange chicken wings on the prepared racks. Bake for 20 minutes, switch and rotate sheets and bake another 20 minutes.
  • Meanwhile, prepare the sauce. In a small pot, whisk together all ingredients for sauce. Heat over medium-high heat, bring to a boil, whisking constantly for 30 seconds. Remove from heat immediately.
  • In a large bowl, toss cooked chicken wings in the sauce. Serve immediately.
Did you try this recipe?Leave a comment + rating and let me know what you think!
Filed Under: Appetizer, chicken, easy, gluten free, meat
Nutrition Facts
Sticky Tandoori Spiced Chicken Wings
Amount Per Serving
Calories 763 Calories from Fat 360
% Daily Value*
Fat 40g62%
Saturated Fat 11g69%
Trans Fat 0.5g
Polyunsaturated Fat 8g
Monounsaturated Fat 16g
Cholesterol 189mg63%
Sodium 2121mg92%
Potassium 471mg13%
Carbohydrates 56g19%
Fiber 1g4%
Sugar 50g56%
Protein 47g94%
Vitamin A 541IU11%
Vitamin C 4mg5%
Calcium 393mg39%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet. Nutrition information is an estimate and is provided for informational purposes only. If you have any specific dietary concerns, please consult with your healthcare practitioner.

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Comments

  1. Zeens

    December 20, 2022 at 9:43 am

    THIS IS THE BEST RECIPE IN THE WORLD. STOP WHAT YOU'RE DOING, MAKE IT NOW AND THANK ME LATER
    ★★★★★

    5 stars

    Reply
  2. Sduduzo

    June 11, 2020 at 9:06 am

    Thank chef... I'm Sdu from RSA I would like to know can I make the chicken normal way on the oven and just cover them with just tandoori source at the end .... And i can make the source to keep for us later?
    ★★★★★

    5 stars

    Reply
    • Louisa Clements

      June 16, 2020 at 11:16 am

      Thank you Sdu, yes you can try that! And it should keep in the fridge for a few days. I hope you enjoy!
      Reply
  3. Fiori

    February 17, 2015 at 6:23 pm

    Wow! I just made your tandori chicken wings - they are delicious and so easy to make! Thanks Lou for creating and sharing this. My family gobbled them all up! They are the best chicken wings I have made.
    Reply
    • Lou

      February 19, 2015 at 7:28 pm

      So glad you and your family enjoyed these, Fiori! Thanks for letting me know.
      Reply
  4. Candice

    January 27, 2015 at 9:56 pm

    These wings look delicious! For the sauce, is it just using 2 tsp tandoori masala powder? Where did you purchase the powder from? Can I substitute white vinegar for the white wine vinegar? Thanks!
    Reply
    • Lou

      January 27, 2015 at 11:19 pm

      Hi Candice, thank you! Yes the sauce uses 2 tsp on tandoori masala powder (the spice rub from step 2 uses 2 tbsp). I'm not sure where you are located, but in Ontario I've been able to find Tandoori Masala powder at Metro as well as Loblaws. You may need to check out a specialty Indian or spice store to find it. That said, if you can't find the tandoori masala, you could also substitute garam masala - it will still be great, although they won't have the bright red colour that comes from the tandoori spice. In terms of the vinegar, you can use white vinegar. Although is a bit harsher than the white wine vinegar, so give the sauce a taste, you may need to add a pinch of sugar. Let me know how it goes!
      Reply

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Hi, I'm Louisa Clements & welcome to Living Lou. I've been creating simple, fresh & flavorful recipes for the modern kitchen for 12 years.
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