# Wing Dynasty

Tandoori-Spiced Chicken Wings with Mint Chutney and Charred Naan

Tonight, we’re taking classic chicken wings on a Bollywood adventure with a punchy yogurt marinade, the smoky magic of the oven, and a homemade mint chutney. You’ll learn why marinating in yogurt works wonders, and if you’ve never made naan at home, prepare for a little kitchen theater.

- Serves: 4
- Cook time: 1 hour 15 minutes
- Cuisine: Indian
- Meal: Dinner
- Dietary: Nut-free, Shellfish-free, Soy-free
- Canonical: https://cookwithherb.com/r/tandoori-spiced-chicken-wings-with-mint-chutney-and-charred-naan-2f25166b
- Image: /api/recipes/image-file?pathname=recipes%2F2f25166b-9e41-4a79-a4e3-910bf0107f42-1792942587069.png

## Ingredients

- 2 1/2 lb chicken wings, separated at joints, tips removed
- 1 cup plain whole milk yogurt
- 1 lemon, zested and juiced
- 2 tbsp ginger, peeled and grated
- 4 cloves garlic, minced
- 2 tsp garam masala
- 2 tsp smoked paprika
- 1 tsp ground cumin
- 1/2 tsp cayenne pepper
- 2 1/2 tsp kosher salt
- 3 tbsp canola oil
- 1 cup fresh cilantro leaves and tender stems
- 1/2 cup fresh mint leaves
- 1 serrano chili, stemmed
- 1/2 tsp sugar
- 2 cups all-purpose flour
- 2 tsp instant yeast
- 3/4 cup warm water (about 110°F)
- 1/4 cup whole milk
- 3 tbsp plain Greek yogurt
- 2 tbsp olive oil
- 3 tbsp butter, melted

## Instructions

1. In a large bowl, combine the plain whole milk yogurt, lemon zest and juice, ginger, garlic, garam masala, smoked paprika, ground cumin, cayenne pepper, kosher salt, and canola oil. Whisk well to form a marinade.
2. Add the chicken wings to the marinade and toss thoroughly to coat. Cover and refrigerate at least 1 hour, or up to 6 hours. (Herb says: Yogurt’s lactic acid and active cultures break down proteins, resulting in ultra-tender wings. Don’t skip the chill time.)
3. While the wings marinate, make the mint chutney: In a food processor, combine cilantro, mint, serrano chili, sugar, 1/4 teaspoon kosher salt, and 2 tablespoons lemon juice from the zested lemon. Pulse until finely chopped. With the motor running, drizzle in 2 tablespoons canola oil to form a loose sauce. Scrape into a bowl, cover, and refrigerate.
4. For the naan dough: In a medium bowl, whisk together flour, instant yeast, and 1 teaspoon kosher salt. Add warm water, milk, Greek yogurt, and olive oil. Mix until a shaggy dough forms. Knead on a lightly floured surface for 5 minutes until smooth. (Herb says: The yogurt keeps naan tender and chewy. No stand mixer needed, your hands are classic kitchen tools.)
5. Place dough in a lightly oiled bowl, cover, and let rise in a warm place for 45 minutes, until doubled.
6. About 20 minutes before baking, preheat the oven to 450°F with a rack in the upper third. Line a rimmed baking sheet with foil and set a wire rack on top. Brush the rack lightly with oil.
7. Arrange the marinated wings on the rack, shaking off excess marinade. Roast for 25–30 minutes, flipping halfway, until lightly charred and cooked through. For extra char, broil for 2–3 minutes at the end. (Herb says: The wire rack lets hot air circulate for even browning. Think of it as a poor man’s tandoor.)
8. While the wings roast, punch down the naan dough and divide into 4 balls. Roll each into a 7-inch oval on a floured surface.
9. Heat a cast-iron skillet over medium-high. Brush both sides of a dough oval lightly with oil and lay in the hot skillet. Cook 1–2 minutes until bubbling and spotted brown, then flip and cook another 1–2 minutes. Repeat with remaining dough balls.
10. Brush warm naan with melted butter. Wrap in a towel to keep soft.
11. Arrange the tandoori wings on a platter. Serve with the mint chutney and warm naan. Garnish with extra cilantro if desired. (Herb says: Don’t forget to dip everything, the naan loves that chutney as much as the wings do.)

## Equipment

- Food processor
- Wire rack
- Rimmed baking sheet
- Cast-iron skillet