Tandoori Wings Air Fryer (Print Version)
# Ingredients:
01 -
1 tablespoon of chickpea flour or corn starch
02 -
2 teaspoons of ground turmeric
03 -
1 tablespoon of ground paprika
04 -
2 teaspoons of ginger powder
05 -
½ lime
06 -
1 tablespoon of coriander powder
07 -
2 tablespoons of Garam Masala
08 -
1 pinch of cayenne pepper
09 -
100 g of full-fat Greek yogurt (10%)
10 -
1 large garlic clove (or 2 medium ones)
11 -
1 tablespoon of olive oil
12 -
500 g chicken wings
13 -
1 teaspoon of salt
14 -
1 tablespoon of ground cumin
15 -
A few sprigs of fresh coriander leaves
# Instructions:
01 -
If the chicken wings aren’t already cut, separate them at the joint and remove the tips. Pat them completely dry with paper towels to get rid of extra grease.
02 -
In a big bowl, stir together the yogurt, spices, chickpea flour, lime juice, salt, and minced garlic.
03 -
Toss the wings into the marinade and give them a good mix so they’re fully covered. Keep them in the fridge for at least an hour, or up to 8 hours (overnight is great too).
04 -
Place the wings in the Air Fryer basket, making sure they aren’t overlapping. If needed, cook them in batches. Drizzle some olive oil over them.
05 -
Set your Air Fryer to 190°C and cook for 12-14 minutes. Then, raise the heat to 200°C and air-fry for another 2-5 minutes until the skin is beautifully golden.
06 -
Top the wings with fresh coriander leaves and enjoy them with lime wedges on the side.
# Notes:
01 -
Prepare the chicken the day before and just cook it when you're ready.
02 -
Keeps well in the fridge for 2-3 days in an airtight container.
03 -
Reheat leftovers in a preheated oven at 160°C or in the Air Fryer at 150°C.
04 -
Freezes perfectly for 1-2 months. Freeze for 3 hours first, then transfer to a freezer bag.