Spicy Middle Eastern Chicken Wings
User Reviews
5
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Prep Time
6 hrs
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Cook Time
45 mins
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Total Time
6 hrs 45 mins
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Servings
25 servings
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Calories
149 kcal
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Course
Main Course
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Cuisine
Middle Eastern
Spicy Middle Eastern Chicken Wings
Description
The recipe details prepping chicken wings by trimming and separating wing tips, drumsticks, and wing sections to ensure even cooking. The marinade blends olive oil with a mixture of warm spices — cumin, paprika, varying levels of cayenne pepper, turmeric, and allspice — along with salt and black pepper. This combination imparts depth, heat, and earthy flavor typical of Middle Eastern cuisine.
Marinating for a minimum of 6 to 24 hours allows the chicken to fully absorb the spices. The wings can be baked or cooked as desired after marination. The dish is traditionally served with a tahini sauce, which adds a smooth, nutty contrast to the spicy wings.
These wings make a flavorful appetizer or main course, especially suited to gatherings and meals where bold spice and aromatic seasoning are welcome.
Using kitchen scissors to separate the components helps remove excess fat and skin flaps for cleaner presentation and improved texture.
Ingredients
- 2 pounds chicken wings about 25 large, large
- 1/4 cup extra virgin olive oil
- 2 teaspoons cumin
- 1 teaspoon paprika
- 1 teaspoon cayenne pepper (1/2 tsp for mild, 3/4 tsp for medium, 1 tsp for spicy, 1 1/4 tsp for fiery)
- 3/4 teaspoon Turmeric
- 1/2 teaspoon allspice
- 1 teaspoon salt (or more to taste)
- 1/4 teaspoon black pepper
- 1 1/2 cups tahini see notes for a recipe, sauce
Instructions
- Prepare your chicken wings by first trimming them and separating the drumstick from the wing with a pair of sharp kitchen scissors.
- Begin by removing the wing tip. Discard the tips or reserve them for later use in chicken stock.
- Next, separate the small drumstick from the wing by cutting through the connecting joint.
- When your drumsticks and wings have been separated, trim off any excess skin flaps or fat.
- Now you have a separate drumstick and wing, ready to be marinated.
- In a small bowl, whisk together 1/4 cup olive oil, the spices, salt and pepper (if you're salt sensitive, use 3/4 tsp of salt).
- Place the prepared wings in a marinating dish or large plastic zipper bag. Pour the spice marinade over the wings and stir or massage the bag till all the chicken pieces are evenly coated in the marinade. Cover the chicken with plastic or seal the bag and let the chicken marinate in the refrigerator for at least 6 hours, up to 24 hours.
- Take the wings out of the fridge about 20 minutes before you plan to cook them so the marinade can soften up a bit. Preheat oven to 400 degrees F. Spray baking sheets with nonstick cooking oil (you may only need one sheet depending on how big your wings are; line with foil for easier cleanup if desired). Stir or massage the chicken after 20 minutes out of the fridge to make sure everything is coated evenly and there are no spice clumps. Place the chicken pieces on the sheet, evenly spaced. Place the chicken in the oven. Let the wings roast for about 45 minutes till cooked through, turning the wings once with tongs halfway through cooking.
- Season with additional salt to taste, if desired. Serve hot baked wings with creamy tahini sauce - recipe can be found here.
Notes
- Use kitchen scissors to trim wings cleanly into wingettes and drumettes, discarding tips or reserving for stock.
- Marinate wings for at least 6 hours and up to 24 hours to develop full flavor.
- Adjust cayenne pepper amount to control spiciness from mild to fiery.
- Tahini sauce complements the wings and can be made separately following a referenced recipe.
- Use two baking sheets for even roasting and better airflow around the wings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 25servings
Amount Per Serving
Calories 149 kcal
% Daily Value*
| Calories | 149kcal | 7% |
| Carbohydrates | 3g | 1% |
| Protein | 6g | 12% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 15mg | 5% |
| Sodium | 112mg | 5% |
| Potassium | 104mg | 2% |
| Vitamin A | 115IU | 2% |
| Vitamin C | 0.8mg | 1% |
| Calcium | 24mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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