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    You are in: Home / Recipes / Moroccan Chicken Wings Recipe
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    Moroccan Chicken Wings

    Moroccan Chicken Wings. Photo by Chef PotPie

    1/4 Photos of Moroccan Chicken Wings

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    30 mins

    30 mins

    FloridaNative's Note:

    From Southern Living's Ultimate Book of Appetizers, these sound tasty. NOTE #1: Based on the 4 previous reviews, I've changed the recipe to decrease the amount of cinnamon, since the reviews indicate that the recipe seems heavy on the cinnamon. Original recipe calls for 2 tablespoons of cinnamon -- you make the call! NOTE #2: The directions for this recipe seemed somewhat lacking in the book, so I embellished a little. I would recommend for step #7, to either spray or spritz the oil on the chicken rather than brushing it on.

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    Serves: 12


    appetiz ...

    Units: US | Metric


    1. 1
      Cut off and discard chicken wing tips; cut wings in half at joint.
    2. 2
      Combine chicken, lemon juice, and garlic, tossing gently. Let chicken marinate 20 to 30 minutes, stirring occasionally to re-coat.
    3. 3
      Meanwhile, line a 15 x 10-inch jellyroll pan with aluminum foil; lightly grease aluminum foil and set pan aside. Preheat oven to 400 degrees F.
    4. 4
      Combine flour and next 7 ingredients in a large heavy-duty zip-top plastic bag; seal bag, and shake to mix ingredients.
    5. 5
      Remove chicken from lemon juice mixture, discarding lemon juice mixture.
    6. 6
      Place chicken, a few pieces at a time, in bag with flour mixture; seal bag, and shake to coat chicken.
    7. 7
      Place chicken on prepared pan, brush with oil. Bake at 400 degrees F for 30 minutes or until done.

    Ratings & Reviews:

    • on May 08, 2011


      Hooooweeeee! Warms the lips and tongue, but without burning! Very tasty, very different style of wing. The coating is soft and extremely flavorful. That being said, a few procedural problems. First, this is way too much coating, with an awful lot of spice being wasted. I had nearly 2/3 of the flour and spice mixture still left in the bag, after wings were completely coated. Depending on brand, just the red pepper alone costs $2 - $5 in this recipe. Keep the same proportions, but reduce the amount of every coating ingredient. And I agree with 2 points of the other reviews: #1 just a little cinnamon goes a LONG way and #2 brushing on oil would be almost impossible; use some cooking spray with olive oil in it. But if you're a wing lover, it's definitely a recipe worth trying.

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    • on June 19, 2010


      We enjoyed these for our Friday night neighbors get-together. I am not a cinnamon fan, so I halved it, and could have done without it and added more ground coriander. But it was enjoyed by most spice loving folks! Many thought it was too heavy on the cinnamon though, even thogh I halved it , it was a lovely Friday Night finger food!

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    • on June 18, 2010


      This was truly a unique take on chicken wings. All the spices smelled wonderful while cooking; however, the cinnamon easily overpowered the others. I would cut back on the cinnamon next time. I sprayed on the cooking oil as suggested. A lot of the crust coating did fall off while cooking. Thanks for sharing this. Made for ZWT6.

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    Read All Reviews (5)


    Nutritional Facts for Moroccan Chicken Wings

    Serving Size: 1 (237 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 588.0
    Calories from Fat 361
    Total Fat 40.1 g
    Saturated Fat 9.8 g
    Cholesterol 145.6 mg
    Sodium 1305.1 mg
    Total Carbohydrate 18.5 g
    Dietary Fiber 2.3 g
    Sugars 0.5 g
    Protein 37.4 g

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