Jakey Bakey's Note:
I've lived in the Middle East for almost a decade and a half, and this recipe was the one we always used when we went camping out in the sand dunes. We'd do the marinade at home, throw everything in ziploc bags into the cooler, then hit the road, and by the time we got there and had the BBQ going, these wings were ready to plop on the fire. We'd eat them in batches as they came off the grill -- so yummy. Easy to do at home on a hibatchi or grill. Amounts are approxmiate as I used to just eyeball things, so don't freak out if you go a little more or less with some ingredients.
My Private Note
Units: US | Metric
- 2 kg chicken wings, cut at the joint
- 1 1/2 tablespoons tomato paste
- 1 small red onion
- 1 big red onion
- 4 garlic cloves, ground in mortar and pestle
- 2 teaspoons mixed Arabic spices (called "baharat" here ( it's a combo of many different spices such as chili powder, cumin, cloves)
- 1/4 teaspoon fresh black pepper
- 1 teaspoon plain yogurt
- 1 1/2 tablespoons white vinegar
- 1 cup fresh lemon juice
- 1/4 cup olive oil
- chopped fresh coriander (cilantro)
- 1Mix all the ingredients together in a bowl or large ziploc bag.
- 2Throw the wings inches.
- 3Cover or seal in a ziploc bag and let marinate for 2 hours to overnight.
- 4Cook on a BBQ/hibatchi/grill until done.
- 5Serve hot.
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Nutritional Facts for Middle Eastern Chicken Wings
Serving Size: 1 (258 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 639.6
- Calories from Fat 420
- Total Fat 46.7 g
- Saturated Fat 12.1 g
- Cholesterol 192.5 mg
- Sodium 208.2 mg
- Total Carbohydrate 6.5 g
- Dietary Fiber 0.6 g
- Sugars 2.3 g
- Protein 46.4 g
The following items or measurements are not included: