Prep time: Overnight for best flavour
Marinating time: 2 hours minimum, preferably overnight
Cooking time: 18–22 minutes
Temperature: 200°C
Serves: 2-4 depending on appetite
Ingredients
Chicken
* 1 kg chicken wings or wing niblets
Marinade
* 2 tbsp mustard oil
* Juice of 1 fresh lemon
* 1 tbsp white vinegar
* 1 tbsp tomato purée
* 1 tbsp Dijon/English mustard
* 1 tsp mint sauce
* 1 tbsp dried kasoori methi (dried fenugreek leaves), crushed
* 20g garlic
* 10g ginger
* 4 green chilli
* Fresh Coriander
Spices
* 1 tsp turmeric powder
* 2 tsp ground coriander
* 1 tsp ground cumin
* 1 tsp Kashmiri chilli powder
* 1 tbsp curry powder
* 1/2 tsp garam masala powder
* 1½ tsp fine salt, or to taste
Method
1. Prepare the marinade
In a large bowl, combine the mustard oil, lemon juice, white vinegar, tomato purée, Dijon mustard, garlic paste and ginger paste.
Add the turmeric, ground coriander, cumin, Kashmiri chilli powder, curry powder and salt. Crush the kasoori methi between your palms before adding it to release its aroma.
Mix everything thoroughly until you have a well-combined, aromatic marinade.
2. Marinate the chicken
Add the chicken wings to the bowl and coat each piece thoroughly in the marinade.
Cover and refrigerate for at least 2 hours. For the best flavour, leave to marinate overnight.
Before cooking, allow any excess marinade to drip off. This will help the wings brown nicely rather than steam.
3. Preheat the air fryer
Preheat your air fryer to 200°C for 3–5 minutes, if recommended for your model.
Arrange the chicken wings in a single layer in the basket, leaving space between each piece to allow the hot air to circulate. Cook in batches if necessary.
4. Air fry the wings
Cook at 200°C for approximately 18–22 minutes, turning the wings after 10 minutes.
Cooking times will depend on the size of the wings and your air fryer, so check them towards the end of cooking. The chicken should be thoroughly cooked, with an internal temperature of at least 74°C in the thickest part.
For extra colour and a slightly charred, tandoori-style finish, cook for another 1–2 minutes if needed, keeping a close eye on them to prevent the spices and garlic from burning.
5. Serve
Transfer the wings to a serving plate and finish with a squeeze of fresh lemon and a light sprinkle of chaat masala, if desired.
Serve hot with mint yoghurt chutney, sliced red onions, fresh coriander and lemon wedges.
Tips for the best results
* For deeper flavour: Marinate overnight in the fridge.
* For crispier wings: Avoid overcrowding the basket and remove excess wet marinade before cooking.
* For extra heat: Increase the Kashmiri chilli powder or add a little hot chilli powder.
* For a more traditional tandoori flavour: The ground coriander, cumin, mustard oil and kasoori methi provide the signature savoury, aromatic character.
* For a glossy finish: Lightly brush the wings with a little mustard oil during the final 1–2 minutes of cooking, if desired.
Enjoy your homemade air fryer tandoori chicken wings — smoky, tangy, spicy and full of flavour!
Green chutney
6g green chilli | 6g garlic | 15g fresh coriander | 2 tbsp lemon juice | yogurt | mayonnaise
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