Air Fryer Tandoori Chicken Wings
I don’t know about you, but I LOVE wings. I love the atmosphere of the party when you’re sharing wings with friends, I love dipping them in ranch (blue cheese? gross). Growing up, my favorite wings were located at one of our local dives and they were called “Honey Hot” wings. Honestly? Sometimes we order them when we go visit my parents because I love them so much. It’s the kind of place that has fried pickles and cheese fries (the kind where you just throw a bunch of cheese on top of crinkle cut french fries and somehow they become the best thing you’ve eaten that day). And they have the BEST ranch. Hands down (which is equally as important as the wing, IMO). So here, I give you one of my favorite creations blending my love for Indian food and spices and chicken wings. Make sure you serve them with my Creamy Yogurt Cilantro Sauce!
Air Fryer Tandoori Chicken Wings
Serves 4-6 - 1 hour
20-25 Chicken wings
1 TBS Ginger Paste
1 TBS Garlic Paste
Juice of 1 lemon
Cilantro Yogurt Sauce for serving
Pat your chicken wings completely dry with paper towels (moisture will be your enemy in getting crispy wings, so this step is super important!).
Mix the spice blend with the ginger, garlic, and lemon juice. Add the wings and stir to coat well. Let sit for a minimum of 30 minutes (or up to overnight — the longer the better).
When ready to cook, preheat your air fryer at 400 for 3 minutes. In a single layer (no overlapping), arrange your wings on tray and cook at 400 for 6 minutes. Flip the wings and cook for an additional 6 minutes.
Serve warm with Cilantro Yogurt Sauce.