Directions:

• First step is in preparing the wings and marinating them. Dry the wings thoroughly and keep aside. If needed clip wing ends.
• 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.
• 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.
• 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.
• 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.
• 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.
• Check with meat thermometer to ensure that the wings are done.
• 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