Description
Ditch the deep fryer in favor of flavor-packed baked chicken wings coated in Moroccan spices and crisped to perfection atop a foil-lined baking sheet from Kelly Senyei of Just a Taste. Dunk the spiced wings in a refreshing herb yogurt dip made with mint, cilantro, lemon juice and honey.
Ingredients
- 2 ½ pounds chicken wings
- 1 ½ tablespoons vegetable oil
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon cayenne pepper
- ¼ teaspoon ground turmeric
- ½ teaspoon salt
- ¼ teaspoon pepper
- Reynolds Wrap® Non Stick Aluminum Foil
- 1 cup plain Greek yogurt
- 2 tablespoons fresh lemon juice
- 1 tablespoon chopped fresh mint
- 1 tablespoon chopped fresh cilantro
- 1 ½ tablespoons honey
- ½ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with nonstick aluminum foil.
- Place chicken wings into a large bowl
- drizzle with oil
- and toss until thoroughly coated.
- Stir paprika
- cumin
- salt
- cinnamon
- ginger
- cayenne pepper
- turmeric
- and black pepper together in a small bowl. Sprinkle spice mixture over wings and toss to coat.
- Arrange wings in a single layer on the prepared baking sheet
- spacing them apart so they aren’t touching.
- Bake in the preheated oven until no longer pink at the bone and the juices run clear
- 40 to 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
- Meanwhile
- make the yogurt dip: Stir yogurt
- lemon juice
- honey
- mint
- cilantro
- salt
- and pepper together in a small bowl. Taste dip and season with additional salt and pepper as desired.
- Remove wings from the oven and transfer to a serving platter. Serve with yogurt dip.
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins
Servings: 4