Moroccan Chicken Wings

READY IN: 1hr
Recipe by Sharon123

These chicken wings are baked with a love of spice! Toasting the spices that are used in the marinade intensifies their flavor so don't skip that step. Adapted from BH&G magazine.

Top Review by teresas

Woozer's...these have some flavor to them...what an interesting wing dish...we really enjoyed the change...this was extremely easy to prepare...just looks like a long list of ingredients...I cut the recipe down to 2 servings...it's a keeper...thanks for posting it...=)

Ingredients Nutrition

Directions

  1. For the marinade, toast cinnamon, pepper, coriander, cumin, cloves and cardamom in skillet over medium-high heat until very fragrant, 2 to 3 minutes; cool.
  2. Transfer to small bowl. Stir in paprika, garlic, sugar, salt, pepper flakes, oil, juice.
  3. Cut wing tips off chicken; halve wings at joint. Combine wings with marinade in plastic bag. Chill in refrigerator 45 minutes.
  4. Heat oven to 450 degrees F.
  5. Spread wings in large rimmed baking sheet.
  6. Bake in oven 25 minutes, turning occasionally. Increase heat to broil. Cook wings under broiler 10 minutes or until skin is crisp. Enjoy!
  7. Note: If you have mortar and pestle, substitute seeds for ground, and grind together. Use 1/2 teaspoon coriander seeds, 1/4 teaspoon cumin seeds, 1/4 teaspoon cardamom seeds.
  8. Makes 8 servings.

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