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Tandoori Chicken Wings
Martha Stewart, chicken wings
M.C. Suhocki / TODAY
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Marinating chicken wings in a yogurt and spice mixture makes them super tender and flavorful. Broil them until crispy, then glaze with mango chutney for the perfect finishing touch.

Martha's top tip for chicken wings: Buy whole wings, with the tips intact. Besides making a better presentation, the tips give you something to hold onto while eating the wings, and they turn wonderfully crunchy in the oven (for the last bite).


    • 1/2 cup tomato paste
    • 1 tablespoon plus 1 teaspoon garam masala
    • 1/2 teaspoon ground cinnamon
    • 2 teaspoon ground turmeric
    • 1 teaspoon cayenne pepper
    • 1 tablespoon plus 1 teaspoon grated peeled fresh ginger (from a 2-inch piece)
    • 1 tablespoon plus 1 teaspoon safflower oil, plus more for baking sheets
    • 2 teaspoon coarse salt
    • 3 cups plain Greek yogurt
    • 3 pounds whole chicken wings (about 32), patted dry
    • 1 cup mango chutney
    • 1 tart green apple, such as Granny Smith, grated


In a large bowl, combine tomato paste, spices, ginger, oil, salt, and 2 cups yogurt. Slit each chicken wing on the underside, above and below the joints, and add to yogurt mixture. Marinate at least 30 minutes, or up to 8 hours, covered, in the refrigerator (bring to room temperature before cooking).

Heat broiler with rack 8 inches from heat source. Lightly oil 2 rimmed baking sheets, and divide wings between sheets in a single layer. Broil each sheet until golden and cooked through, flipping chicken and rotating sheets halfway through, 16 to 18 minutes. Brush wings with chutney. Stir apple into remaining cup yogurt, and serve with wings, for dipping.

Recipe reprinted from Martha Stewart's Appetizers: 200 Recipes for Dips, Spreads, Snacks, Small Plates, and Other Delicious Hors d'Oeuvres, Plus 30 Cocktails.

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