Crispy chicken wings cooked in the air fryer with a smoky dry rub and tossed in buttery hot sauce. This tandoori version is finished with yogurt and kashmiri chili powder and garam masala. Ready in about 35 minutes.
Prep 10 min Cook 25 min Serves 4 Easy
Ingredients
🧀Yogurt1/4 cup
🌶️Kashmiri Chili Powder1 tsp
🌶️Garam Masala1/2 tsp
🧀Butter2 tbsp, melted
🧂Salt1 tsp
🧄Garlic2 cloves, grated
🫙Baking Powder1 tbsp
🍗Chicken Wings1 kg, split
🌶️Smoked Paprika1 tsp
🫙Hot Sauce1/3 cup
🌶️Black Pepper1/2 tsp
Optional extras
🫙Ranch Dressingfor dipping
Instructions
1
Pat the wings very dry.
2
Toss with baking powder, paprika, garlic, salt and pepper.
3
Air fry at 200°C for 22–25 minutes, shaking the basket halfway, until deeply golden.
4
Whisk hot sauce with melted butter.
5
Toss the hot wings in the sauce and serve with ranch.
6
Rub the main ingredient with yogurt, Kashmiri chili and garam masala and let it sit 15 minutes before cooking.
Chef's tip
Drying the wings well and using baking powder (not soda) gives the crispiest skin.
