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
From Southern Living's Ultimate Book of Appetizers, these sound tasty. NOTE #1: Based on the 4 previous reviews, I've changed the recipe to decrease the amount of cinnamon, since the reviews indicate that the recipe seems heavy on the cinnamon. Original recipe calls for 2 tablespoons of cinnamon -- you make the call! NOTE #2: The directions for this recipe seemed somewhat lacking in the book, so I embellished a little. I would recommend for step #7, to either spray or spritz the oil on the chicken rather than brushing it on.
Provided by kitty.rock
Categories Chicken
Time 1h
Yield 12 appetizer servings, 12 serving(s)
Number Of Ingredients 12
Steps:
- Cut off and discard chicken wing tips; cut wings in half at joint.
- Combine chicken, lemon juice, and garlic, tossing gently. Let chicken marinate 20 to 30 minutes, stirring occasionally to re-coat.
- Meanwhile, line a 15 x 10-inch jellyroll pan with aluminum foil; lightly grease aluminum foil and set pan aside. Preheat oven to 400 degrees F.
- Combine flour and next 7 ingredients in a large heavy-duty zip-top plastic bag; seal bag, and shake to mix ingredients.
- 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 chicken.
- Place chicken on prepared pan, brush with oil. Bake at 400 degrees F for 30 minutes or until done.
Nutrition Facts : Calories 588, Fat 40.1, SaturatedFat 9.8, Cholesterol 145.7, Sodium 1305.1, Carbohydrate 18.6, Fiber 2.3, Sugar 0.6, Protein 37.4
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
MOROCCAN STYLE CHICKEN WINGS
Provided by Food Network
Time 9h
Yield 4 servings
Number Of Ingredients 24
Steps:
- Preheat oven to 350 degrees. In a bowl combine coriander, garlic, cumin, paprika, cinnamon, salt and pepper to taste. Add olive oil, lemon and honey. Make a paste, rub onto wings and marinade overnight. Place in pan and bake for 20 minutes. Cover chili peppers with hot water and let soak 1 hour. Drain peppers and cut into small pieces. Mash or grind to puree with garlic, lemon, vinegar and salt to taste. In a saucepan melt butter and add chili puree, combine well. Brush wings with mixture and bake an additional 10 minutes. Crisp under broiler for 1 to 2 minutes. In a saucepan combine tomatoes, garlic, cumin, coriander, paprika, cinnamon, salt and cayenne to taste. Simmer for 20 minutes over low heat. Stir in yogurt and lemon juice to taste. Transfer to serving bowl. Arrange wings on serving platter. Garnish with flat leaf parsley. Serve with sauce.;
MOROCCAN HARISSA CHICKEN WINGS
These baked chicken wings are coated in flavorful, mildly spicy harissa, a North-African condiment with a beautiful brick-red color. Tossing the wings with baking powder before cooking produces extra-crispy skin without frying. For larger chicken wings, simply cook them an additional 5 to 10 minutes, until the desired level of crispiness is reached.
Provided by Food Network Kitchen
Categories appetizer
Time 2h40m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Put one-third of the wings in a large bowl, sprinkle with 1 teaspoon baking powder and toss until evenly coated. Use tongs to spread the wings on a wire rack set over a rimmed baking sheet. Repeat with the remaining chicken wings and baking powder in two batches. Liberally sprinkle both sides of the wings with salt and pepper and refrigerate for at least 1 hour, or preferably overnight.
- Preheat the oven to 450 degrees F. Meanwhile, make the harissa: Tear open the chiles and discard the seeds. (You may leave the seeds in if you prefer a spicy harissa.) Tear the chiles into large pieces and place them in a medium bowl. Pour 4 cups boiling water over the chiles and let stand until softened, about 20 minutes.
- Put the coriander and cumin seeds in a small skillet and cook, swirling often, over medium heat, until the seeds are fragrant and lightly toasted, 2 to 3 minutes. Transfer the spices to a blender, add the oil, garlic, lemon juice and 1 tablespoon kosher salt, then puree until smooth. Using tongs, add the chiles to the blender along with 1 cup of their soaking liquid (discard the rest) and puree until very smooth, about 2 minutes on high. Season the harissa with pepper and set aside while you finish the wings.
- Bake the wings, turning once halfway through, until golden brown and cooked through, 40 to 45 minutes.
- For the salad: Use a vegetable peeler to remove the zest from 1 orange, avoiding the white pith, and cut it into very thin strips; transfer to a medium bowl. Using a knife, remove the white pith from both oranges, then cut the fruit crosswise into 1/4-inch-thick rounds. Add the orange rounds to the bowl along with the olives, mint and oil and toss to combine. Slice the radishes into thin wedges and toss with the orange mixture; let stand for 15 minutes.
- Transfer the hot wings to a large bowl and pour 1 1/2 cups of the harissa over, tossing to coat evenly. Transfer the wings to a platter and serve with the orange, olive and radish salad on the side. Serve the remaining harissa on the side for dipping or reserve for another use.
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