Moroccan Chicken Wings


  • 5 lbs chicken wings
  • 1/2 cup fresh lemon juice (about 4 lemons)
  • 8 garlic cloves, minced
  • 1 3/4 cups all-purpose flour
  • 2 T salt
  • 2 T ground ccoriander
  • 2 T ground cumin
  • 2 T ground cinnamon
  • 2 T paprika
  • 2 T ground red pepper
  • 2 T black pepper
  • 1/2 cup olive oil

1. Line a 15″x10″ jellyroll pan with aluminum foil; lightly grease aluminum foil. Set pan aside.

2. Cut off and discard chicken wing tips; cut wings in half at joint. Combine chicken, lemon juice, and garlic, tossing gently.

3. Combine flour and next 7 ingredients in large heavy-duty zip-top plastic bag; seal bag, and shake to coat chicken. Remove chicken from lemon juice mixture, discarding lemon juice mixture. Place chicken, a few pieces at a time, in bag with flour mixture; seal bag, and shake to coat.

4. Place chicken on prepared pan; brush with oil. Bake at 400°F for 30 minutes or until done.

Yield: 12 appetizer servings

From Southern Living: Ultimate Book of Appetizers (Picked by Gray)

Notes: We cut the amount of red pepper in half and it was still very spicy!

Gray: These weren’t my favorite wings ever, but they turned out well.  I halved the recipe, and then halved the red (cayenne) pepper but they were still pretty hot.  (Just for reference, I am not into very spicy stuff.  Medium-hot wings are about as spicy as I enjoy going, although I can eat hotter if I have to, and raw jalapeños are over the top for me.) Overall, I thought these had a really good flavor, although, like Katie says below, they were a little flour-y tasting, so if you try them, you may want to decrease the flour by 1/4 cup or so and see how they do.  They turned out a nice crispy golden brown, and plated up very nicely, and I think they would make a nice addition to a selection of wings for the Big Game, etc.

Katie: Chicken wings aren’t my favorite thing but Gray loves them so I said I’d try them anyway. Woah, were these spicy! Much milk was drunk while eating these wings! I thought the flavor was good but that they were a little “flour-y.”

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