There’s something magical about that moment when you bite into a perfectly crisp chicken wing — the skin shattering ever so slightly before the burst of smoky, tangy, and aromatic tandoori flavor hits you. I’ve always been obsessed with that combination of spice and crunch, but making it at home used to feel like a big production. That was until I discovered just how easy (and fast!) it is to whip them up in the air fryer. Now, I can have a plate of irresistible wings on the table in less than half an hour, and honestly… it’s dangerous knowledge.
These Crispy Air Fryer Tandoori Chicken Wings are my secret weapon for weeknight cravings, casual get-togethers, and even last-minute snacks when friends drop by. No need to fire up the oven or light the grill — the air fryer delivers that deep golden color and crispy texture with almost no oil. And the best part? The spice blend clings beautifully to the wings, giving each bite layers of garlicky, gingery, tangy, and slightly smoky deliciousness. Let me walk you through everything you’ll need.
What You Need To Make This Recipe
Chicken wings: The star of the show. I like using split wings for even cooking — both drumettes and flats crisp up beautifully in the air fryer. The skin becomes irresistibly golden and crunchy while keeping the meat inside juicy and tender.
Greek yogurt: This is the creamy base of the marinade. It tenderizes the chicken, helps the spices cling, and gives the wings that slight tang you expect from traditional tandoori. Whole milk Greek yogurt works best for richness.
Garlic paste: A must for bold flavor. Fresh garlic paste blends seamlessly into the marinade, giving the wings an aromatic punch without overpowering the other spices.
Ginger paste: Paired with garlic, ginger adds a warm, slightly peppery undertone that makes the tandoori flavor authentic and full-bodied.
Tandoori masala powder: The heart of the recipe. This spice blend combines coriander, cumin, paprika, turmeric, and more. It’s what gives the wings their signature deep orange-red color and mouthwatering aroma.
Lemon juice: Freshly squeezed is essential. It brightens the flavors, cuts through the richness of the yogurt, and adds that little zing that keeps you reaching for another wing.
Salt: A simple but essential seasoning. It enhances all the other flavors and ensures the chicken isn’t bland.
Olive oil spray: Instead of drenching the wings in oil, a quick spritz is enough to help the skin crisp up beautifully in the air fryer.
Ingredients List
- 2 lbs chicken wings, split into drumettes and flats
- 1 cup plain Greek yogurt (whole milk preferred)
- 2 tsp garlic paste
- 2 tsp ginger paste
- 2 tbsp tandoori masala powder
- 2 tbsp fresh lemon juice
- 1 tsp salt (or to taste)
- Olive oil spray
How to Make Crispy Air Fryer Tandoori Chicken Wings
Step 1: Prepare the chicken
Pat the chicken wings dry with paper towels. Removing excess moisture is key to achieving crispy skin. Place them in a large mixing bowl.
Step 2: Make the marinade
In a separate bowl, mix the Greek yogurt, garlic paste, ginger paste, tandoori masala powder, lemon juice, and salt until well combined. The mixture should be thick, creamy, and vividly colored.
Step 3: Marinate the wings
Pour the marinade over the chicken wings and toss until every piece is evenly coated. If you have time, let the wings marinate for at least 30 minutes in the fridge for deeper flavor (overnight is even better).
Step 4: Preheat the air fryer
Set your air fryer to 400°F (200°C) and let it heat for a few minutes. This ensures the wings start crisping as soon as they go in.
Step 5: Arrange and spray
Lightly spray the air fryer basket with olive oil. Arrange the wings in a single layer, leaving a little space between each piece. Give the tops of the wings a light mist of olive oil spray.
Step 6: Air fry to perfection
Cook the wings for 12–15 minutes, flipping them halfway through. They should be deeply golden, slightly charred in spots, and fully cooked through (internal temp should be at least 165°F / 74°C).
Step 7: Serve hot
Transfer the wings to a plate, sprinkle with a little extra tandoori masala if you like, and serve immediately. They’re incredible on their own or with a cooling yogurt sauce on the side.
Tips for Making This Recipe
- Dry the wings well before marinating — excess moisture prevents crisping.
- Don’t overcrowd the air fryer basket — air needs to circulate for even cooking.
- Use full-fat yogurt for the richest flavor and best marinade texture.
- Flip halfway through cooking so both sides get evenly crispy.
- Add a touch of smoked paprika if you want more smoky depth without using a grill.
- Serve immediately — wings are best enjoyed hot and fresh out of the air fryer.
FAQs
Can I use frozen chicken wings?
Yes, but thaw them completely and pat them dry before marinating to ensure proper flavor absorption and crispiness.
Can I bake these instead of air frying?
Absolutely. Bake at 425°F (220°C) for about 35–40 minutes, flipping halfway, until crispy and cooked through.
What can I serve with tandoori wings?
They pair beautifully with cooling cucumber raita, naan bread, or a crisp salad.
Can I make them ahead of time?
You can marinate the wings up to a day in advance. Cook them just before serving for the best texture.