Air Fryer Masala Chicken Wings
Why this recipe works
- Layered masala flavour: Ginger, garlic, garam masala, cumin, turmeric and paprika give the yoghurt marinade warmth, savouriness and colour.
- Crisp edges, juicy meat: The air fryer browns the wings quickly while the yoghurt coating helps keep the meat tender.
- Fast enough for everyday cooking: A short marinade and compact cooking time keep the whole recipe comfortably under an hour.
Get the most out of this recipe
Adjust the heat
- Make it milder: Use a gentler paprika and keep the lime finish generous to soften the spice.
- Add more heat: Increase the hot paprika slightly or add a pinch of chilli powder to the yoghurt masala.
- Keep the heat balanced: Serve with extra yoghurt or a cooling cucumber salad if you want the spices to stay lively without dominating.
Timing notes
- Short marinade: Twenty minutes is enough for the yoghurt and spices to coat the wings well; avoid leaving them too long at room temperature.
- Best served straight away: The wings are crispest just after air-frying, before the steam softens the coating.
Common mistakes
- Overcrowding the basket: A single layer is important for browning; cook in batches rather than stacking the wings.
- Not checking doneness: The thickest part of each wing should reach 75°C (165°F) before serving.
- Skipping the preheat: Preheating the air fryer to 200°C (390°F) helps the coating start browning as soon as the wings go in.
Serving ideas
- Cooling dip: Pair with a yoghurt-based dip, mint chutney or coriander chutney to complement the masala spices.
- Fresh side: Serve with sliced cucumber, onion salad or a simple kachumber-style salad for crunch and freshness.
- Bright finish: Extra lime wedges and fresh coriander keep the wings tasting sharp and aromatic at the table.
Equipment you'll need
Ingredients
Instructions
- Pat the chicken wings dry, then season all over with the fine sea salt. In a large bowl, combine the yogurt with finely grated ginger and crushed garlic, then stir in the garam masala, hot paprika, ground cumin and ground turmeric.
- Add the wings to the bowl and toss thoroughly so every wing is well coated. Cover and leave to marinate for 20 minutes at cool room temperature while you preheat the air fryer to 200°C (390°F).
- Lightly brush the air fryer basket with the sunflower oil. Arrange the wings in a single layer (cook in batches if needed), then air-fry for 18 to 22 minutes, turning halfway, until browned and cooked through.
- Transfer to a serving plate, squeeze over the lime, and scatter with fresh coriander. Serve straight away while hot.
Recipe notes
Tips
- For best browning, keep the wings in a single layer and avoid overcrowding; cook in batches if needed.
- If you have a thermometer, aim for the thickest part of a wing to reach 75°C (165°F) before serving.
Substitutions
- Replace the yogurt with greek-yogurt for a thicker coating that clings well to the wings.
- Replace the lime with lemon for a similar bright finish.
Storage
- Refrigerate up to 2 days
- Cool completely, then refrigerate in a sealed container. Reheat in the air fryer at 180°C (355°F) for 6 to 8 minutes until piping hot and the skin re-crisps.
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Recipe overview
- Servings: 3 servings
- Total time: 45min (15min active)
- Difficulty: Easy
- Cuisine: Indian
-
Allergens:
Milk
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