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Baked Crispy Spicy Tandoori Chicken Wings

Antara Navin
5 minutes
Prep Time
60 minutes
Cook Time
3 People
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ABOUT Baked Crispy Spicy Tandoori Chicken Wings RECIPE

Baked Spicy Tandoori Chicken Wings is my Indian version of the popular hot buffalo wild wings in America. The wings hot sauce is the result of my own trials and tryst to achieve that perfect hot buffalo wings sauce without it being too tangy.Traditionally the chicken wings are fried and then dipped in hot sauce. However, to make it less loaded with calories, I have baked these wings, dipped them in the hot sauce, flavored by tandoori masala powder,coriander leaves stem and sriracha sauce and yet they still taste spicy ,delicious and mouth-watering just as the fried wings.

Recipe Tags

  • Non-veg
  • Easy
  • Everyday
  • Fusion
  • Simmering
  • Baking
  • Appetizers
  • Low Fat

Ingredients Serving: 3

  1. 8 chicken wings
  2. 1.5 tbsp olive oil
  3. 1/2 tsp grounded black pepper
  4. salt as required
  5. 1 tbsp chopped fresh green leaves of the green onions (to garnish)
  6. Cooking oil spray to grease the baking sheet
  7. For the wing sauce:
  8. 3/4 cup tomato ketchup (I used heinz tomato ketchup)
  9. 6 tbsps sriracha sauce
  10. 1 knob ginger peeled, smashed and finely chopped or grated
  11. 8-10 garlic cloves smashed, peeled and finely chopped or grated
  12. 1 tsp cayenne (adjust as per your spice preference)
  13. 1 tbsp lemon juice
  14. 4 tsp tandoori masala powder (store bought or homemade)
  15. 2 tbsp finely chopped coriander stems
  16. 1/4 cup water


  1. Preheat the oven to 350 degrees F or 176 degrees celsius. Marinate the chicken wings with olive oil, black pepper and salt. Place the wings onto a greased baking sheet and bake it in the preheated oven for 12-15 minutes.
  2. Take out the wings from the oven and let it rest for 10 minutes.
  3. Prepare the sauce. Heat a medium sized pan on a low medium flame. Add in the tomato ketchup, sriracha sauce, ginger, garlic, cayenne, lemon juice, tandoori masala powder, chopped coriander stems and water. Stir and mix well. Bring the mixture to a simmer and let it simmer for 2-3 minutes till the mixture thickens to the consistency of a sauce. Turn off the heat. Keep the sauce aside.
  4. Dip the wings into the sauce and place it back on the baking sheet. Reserve the remaining mixture as the dipping sauce. Bake in the preheated oven until the chicken is no longer pink in the center, and crispy on the outside, for about 45 minutes. Turn the wings 10 minutes before taking them out from the oven, brush some sauce over it and continue to bake until done.
  5. Serve the baked spicy tandoori chicken wings hot with the wings sauce, garnished with chopped green leaves.

Reviews (2)  

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sana Tungekar
sana Tungekar   Mar-21-2017

Looks wow

Oyendrila Bhaduri Goswami
Oyendrila Bhaduri Goswami   Sep-06-2016

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