Sheet Pan Tandoori Chicken Wings

Step 1

Set the oven to 450°F and wait until the indicator light tells you it has finished heating, about 10 minutes.

Step 2

Place the Greek yogurt, 3 tablespoons tandoori masala, 3 tablespoons lemon juice, and minced garlic into a large bowl.

Step 3

Stir with a wooden spoon until the mixture is smooth and uniform, with no streaks or lumps visible, about 1 minute.

Step 4

Pat the chicken wings dry with paper towels, removing any moisture from the surface so they will crisp better.

Step 5

Add the dried wings to the yogurt mixture and use your hands or tongs to coat each wing evenly, turning until no raw chicken is visible.

Step 6

Sprinkle salt and pepper over the coated wings and stir once more to distribute the seasoning evenly.

Step 7

Spread the wings in a single layer across two sheet pans, spacing them about 1 inch apart so heat circulates around each piece.

Step 8

Place both pans into the preheated 450°F oven and roast for 18 minutes without moving them.

Step 9

Remove both pans from the oven; the wings should be deep golden brown with crispy edges and no pink near the joints.

Step 10

Let the wings rest on the pans for 2 minutes, then slide them onto a serving plate or board.