Crispy Baked Moroccan Chicken Wings With Yogurt Dip Recipes
CRISPY BAKED MOROCCAN CHICKEN WINGS WITH YOGURT DIP
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.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 55m
Yield 4
Number Of Ingredients 18
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with Reynolds Wrap® Non-Stick Foil. Add the chicken wings to a large bowl, drizzle them with the vegetable oil then toss until the wings are thoroughly coated.
- In a small bowl, stir together the paprika, cumin, cinnamon, ginger, cayenne, turmeric, salt and pepper. Sprinkle the wings with the spice mixture, tossing until they are coated. Arrange the wings in a single layer on the baking sheet, spacing them apart so that they aren't touching.
- Bake the wings for 40 to 45 minutes until they are cooked through, then transfer them to a serving platter.
- In a small bowl, stir together the yogurt, lemon juice, mint, cilantro, honey, salt and pepper. Taste and season the dip with additional salt and pepper as desired. Serve the wings with the yogurt dip.
Nutrition Facts : Calories 347.3 calories, Carbohydrate 10.3 g, Cholesterol 70.7 mg, Fat 24.1 g, Fiber 0.6 g, Protein 22.3 g, SaturatedFat 7.2 g, Sodium 673.9 mg, Sugar 8.7 g
MOROCCAN CHICKEN WINGS
These chicken wings are baked with a love of spice! Toasting the spices that are used in the marinade intensifies their flavor so don't skip that step. Adapted from BH&G magazine.
Provided by Sharon123
Categories Chicken
Time 1h
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- For the 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.
- Cut wing tips off chicken; halve wings at joint. Combine wings with marinade in plastic bag. Chill in refrigerator 45 minutes.
- Heat oven to 450 degrees F.
- Spread wings in large rimmed baking sheet.
- Bake in oven 25 minutes, turning occasionally. Increase heat to broil. Cook wings under broiler 10 minutes or until skin is crisp. Enjoy!
- 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 : Calories 561.1, Fat 40, SaturatedFat 10.7, Cholesterol 174.8, Sodium 459.8, Carbohydrate 6.7, Fiber 1.5, Sugar 3.7, Protein 42.1
CRISPY BAKED CHICKEN WINGS
Provided by Michael Symon : Food Network
Categories appetizer
Time 40m
Yield 2 to 4 servings
Number Of Ingredients 14
Steps:
- For the wings: Preheat your oven to 450 degrees F. Line a rimmed baking sheet with foil and brush the foil with the oil.
- Pat the wings dry with paper towels, then sprinkle with the baking powder and toss to evenly coat in a large mixing bowl. Spread the wings evenly on the prepared baking sheet. Bake until golden brown, crispy and cooked through, 25 to 30 minutes, flipping halfway through.
- For the dry rub: Combine the brown sugar, salt, black pepper, granulated sugar, paprika, chili powder, garlic powder, onion powder, cumin, cayenne and celery seeds in a small bowl.
- Remove the wings from the oven and add to another large mixing bowl. Season well with some of the rub, and then toss to coat. (Reserve the remaining rub for another use.) Serve immediately.
CRISPY BAKED HOT CHICKEN WINGS & DIP
Impress your friends with this Crispy Baked Hot Chicken Wings & Dip recipe. These Crispy Baked Hot Chicken Wings & Dip are sure to be a crowd pleaser.
Provided by My Food and Family
Categories Chicken
Time 1h20m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Heat oven to 425ºF.
- Pat chicken dry with paper towels; sprinkle with black pepper. Spread onto parchment-covered rimmed baking sheet.
- Bake 1 hour or until done, turning every 15 min. Meanwhile, mix barbecue sauce and pepper sauce in large bowl.
- Add wings to sauce; toss to coat. Serve with vegetables and dressing.
Nutrition Facts : Calories 250, Fat 15 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 80 mg, Sodium 490 mg, Carbohydrate 15 g, Fiber 1 g, Sugar 12 g, Protein 13 g
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- Preheat the oven to 400°F. Line a baking sheet with Reynolds Wrap® Non-Stick Aluminum Foil. Place the chicken wings in a large bowl, drizzle them with the vegetable oil and then toss them until the wings are thoroughly combined.
- In a small bowl, stir together the paprika, cumin, cinnamon, ginger, cayenne, turmeric, 1/2 teaspoon salt and 1/4 teaspoon pepper. Sprinkle the wings with the spice mixture and toss them until they are evenly coated. Arrange the wings in a single layer on the baking sheet.
- Bake the wings for 40 to 45 minutes until they are golden brown and cooked through. Transfer the wings to a serving platter.
- In a small bowl, stir together the yogurt, lemon juice, honey, mint, cilantro, 1/2 teaspoon salt and 1/4 teaspoon pepper. Taste and season the dipping sauce with additional salt and pepper. Serve the wings immediately paired with the dipping sauce.
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- Preheat the oven to 400 degrees F. Line a baking sheet with Reynolds Wrap® Non-Stick Foil. Add the chicken wings to a large bowl, drizzle them with the vegetable oil then toss until the wings are thoroughly combined.
- In a small bowl, stir together the paprika, cumin, cinnamon, ginger, cayenne, turmeric, salt and pepper. Sprinkle the wings with the spice mixture, tossing until they are coated. Arrange the wings in a single layer on the baking sheet, spacing them apart so that they aren’t touching.
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