Directions

1. First step is in preparing the wings and marinating them. Dry the wings thoroughly and keep aside. If needed clip wing ends.
2. Take wings in a wide bowl. Add ¾ cup Greek yogurt or any thick yogurt. Add pepper, salt, paprika, red chilli powder (for heat) optional, kasuri methi, ginger garlic paste and lemon juice. I normally also add oil to the marinade, but since wings have their own fat, I have avoided that here.
3. Mix well using your hands so that all the wings are coated. Now marinate in the fridge for an hour or even overnight. I marinated for an hour.
4. Preheat air fryer at 180C or 360F for 5 minutes. Lay marinated wings in a single layer avoiding overlapping. Air fry at 180C or 360F for 15 minutes making sure to flip the wings midway for even cooking.
5. If you want more browning, raise the temperature to 200C or 400F and air fry for a couple of minutes more. Use a meat thermometer to check the meat is cooked. It must be above 165F or 75C in the thickest part of the wing.
6. Preheat the oven to 400F or 200C. Line a baking tray and lay the wings in a single layer. Bake for 35-40 minutes while flipping in the middle for even browning.
7. Check with meat thermometer to ensure that the wings are done.
8. Take out your crispy and delicious tandoori chicken wings and serve hot with onion slices and lemon wedges. You can serve with green chutney or a dip of choice