Crispy Tandoori Wings Recipe

In the heart of Walsall, Champy’s Bradford Arms has been redefining the Desi pub experience since 1988, blending Indian and Nepalese culinary traditions with classic British pub fare. One of their standout offerings? The crispy tandoori chicken wings – a dish the pub is famous for. I know not all of you are West Midlands based so if you’ve never heard of the place then just please take my word for it!

Champy’s is one of my go-to grill spots and before visiting, everyone would always tell me “you have to try the crispy wings!”, and they were right. Deep red in colour, the wings lock in the moisture and deliver a crispy outer – without an overpowering batter you get on deep fried wings.

Now I cannot say for certain that this is how Champy’s make these wings and I am sure their version is much better, but I’ve had a go at emulating the crispy wings and have put my own spin on them. This is how I think the crispy wings at Champy’s are made but one thing I am not sure on is if they are baked or fried, so I will leave that down to you guys to decide which is better!

These wings are a masterclass in flavour and texture. Marinated in my Tikka Spice Blend and yoghurt overnight, before finally being tossed in the blend and some rice flour or corn flour. The marinade flavours and tenderises the wings and the flour coating provides that crunchy exterior in the cooking process.

The humble chicken wing, just got a much needed upgrade.

Key Points

• To buy the Tikka Mix used in the recipe, you can purchase it here.
• You don’t have to separate the drums and flats from your wings if you don’t want to but I just prefer to do this as they are easier to eat
• If you are using food colouring, try and wear gloves when handling. It’s a nightmare to get off your skin but you can do it with a mix of bicarb and vinegar scrub.