In a large mixing bowl, combine the plain yoghurt, lemon juice, tandoori masala powder, ginger-garlic paste, turmeric, cumin, coriander, chilli powder, and salt. Mix until smooth.
Add the chicken wings to the bowl and coat them evenly with the marinade. Cover the bowl and refrigerate for at least 4 hours, preferably overnight, for the best flavour.
Preheat the oven to 200°C (fan 180°C). Line a baking tray with foil or parchment paper and place a wire rack on top.
Remove the chicken wings from the fridge and let them come to room temperature for about 20 minutes. Brush the wire rack lightly with vegetable oil to prevent sticking.
Arrange the marinated wings on the wire rack, ensuring they are evenly spaced. Bake for 25–30 minutes, turning halfway through, until the wings are cooked through and slightly charred on the edges.
Serve hot with a side of mint chutney or a yoghurt dip and lemon wedges.
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