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Spicy Middle Eastern Chicken Wings

Recipe for Spicy Middle Eastern Chicken Wings with Creamy Tahini Sauce. Baked, not fried. Lightened up flavorful alternative to buffalo wings.

Prep Time
6 hrs
Cook Time
mins
Total Time
6 hrs 45 mins
Servings: 25 servings
Calories: 149 kcal
Course: Main Course
Cuisine: Middle Eastern

Ingredients

  • 2 pounds large chicken wings (about 25 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 pepper
  • 1 1/2 cups Tahini sauce (see notes for a recipe)

Instructions

    Cup of Yum
  1. Prepare your chicken wings by first trimming them and separating the drumstick from the wing with a pair of sharp kitchen scissors. 
  2. Begin by removing the wing tip. Discard the tips or reserve them for later use in chicken stock.
  3. Next, separate the small drumstick from the wing by cutting through the connecting joint.
  4. When your drumsticks and wings have been separated, trim off any excess skin flaps or fat.
  5. Now you have a separate drumstick and wing, ready to be marinated.
  6. 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).
  7. 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.
  8. 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.
  9. Season with additional salt to taste, if desired. Serve hot baked wings with creamy tahini sauce - recipe can be found here.

Notes

  • Tahini Sauce Recipe
  • You will also need: plastic zipper bag or marinating dish, 1-2 baking sheets, kitchen scissors

Nutrition Information

Calories 149kcal (7%) Carbohydrates 3g (1%) Protein 6g (12%) Fat 12g (18%) Saturated Fat 2g (10%) Cholesterol 15mg (5%) Sodium 112mg (5%) Potassium 104mg (3%) Vitamin A 115IU (2%) Vitamin C 0.8mg (1%) Calcium 24mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 25servings

Amount Per Serving

Calories 149

% 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.