Moroccan Chicken Wings

These baked chicken wings are an appetizer with attitude. Toasting the spices that are used in the marinade intensifies their flavor so don't skip that step.

Moroccan Chicken Wings
Servings: 8 Prep 20 mins Chill 45 mins Bake 450°F 25 mins Broil 10 mins


  • 1 tablespoon ground cinnamon
  • 2 teaspoons cracked black pepper
  • 3/4 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground cardamom
  • 2 tablespoons paprika
  • 4 cloves garlic, pressed or mashed
  • 2 tablespoons dark-brown sugar
  • 1 teaspoon salt
  • 1 teaspoon red-pepper flakes
  • 2 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • 4 pounds chicken wings

Make It

1. For marinade, toast cinnamon, pepper, coriander, cumin, cloves and cardamom in skillet over medium-high heat until very fragrant, 2 to 3 minutes; cool. Transfer to small bowl. Stir in paprika, garlic, sugar, salt, pepper flakes, oil, juice.

2. Cut wing tips off chicken; halve wings at joint. Combine wings with marinade in plastic bag. Refrigerate 45 minutes.

3. Heat oven to 450 degrees F. Spread wings in large rimmed baking sheet.

4. Bake in 450 degree F oven 25 minutes, turning occasionally. Increase heat to broil. Cook wings under broiler 10 minutes or until skin is crisp. 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. Makes 8 servings.

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 310, Fat, total (g): 21, chol. (mg): 73, sat. fat (g): 5, carb. (g): 7, fiber (g): 1, pro. (g): 24, sodium (mg): 366, Percent Daily Values are based on a 2,000 calorie diet.