Moroccan Chicken Wings

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.
Makes 8
Prep 20 m
Chill 45 m
Bake 25 m
Broil 10 m



  1. 1 of 4 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. 2 of 4 Cut wing tips off chicken; halve wings at joint. Combine wings with marinade in plastic bag. Refrigerate 45 minutes.
  3. 3 of 4 Heat oven to 450 degrees F. Spread wings in large rimmed baking sheet.
  4. 4 of 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 Information for Moroccan Chicken Wings
Servings Per Recipe: 8
Per Serving: 1 g fiber, 366 mg sodium, 310 kcal cal., 24 g pro., 7 g carb., 21 g Fat, total, 73 mg chol., 5 g sat. fat