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Crispy Baked Moroccan Chicken Wings with Yogurt Dip

Rated as 4.62 out of 5 Stars

"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."
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Ingredients

55 m servings 347 cals
Original recipe yields 4 servings

Directions

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  1. Preheat the oven to 400 degrees F. Line a baking sheet with Reynolds Wrap(R) 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.
  2. 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.
  3. Bake the wings for 40 to 45 minutes until they are cooked through, then transfer them to a serving platter.
  4. 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.

Footnotes

  • Reynolds Kitchens Tip:
  • Line a baking sheet with Reynolds Wrap® Heavy Duty Foil for quick and easy cleanup every time!

Nutrition Facts


Per Serving: 347 calories; 24.1 g fat; 10.3 g carbohydrates; 22.3 g protein; 71 mg cholesterol; 674 mg sodium. Full nutrition

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Reviews

Read all reviews 14
  1. 16 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

This was so good I made it twice. I didn't make any changes to the recipe as I often do the 2nd time I make it, it was that good.

Most helpful critical review

Didn't care for the chicken as not much taste.

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This was so good I made it twice. I didn't make any changes to the recipe as I often do the 2nd time I make it, it was that good.

The second time I made this I doubled the spices, because they were so good. Great recipe!

Didn't care for the chicken as not much taste.

Used the recipe with a pork tenderloin, which was grilled to medium rare (150F with meat thermometer). Served with grilled pineapple slices and the yogurt dip. Quick and tasty.

I love this recipe. Juicy and delicious as is, I made no changes.

Delicious and easy to do, and no long marination time required! I doubled all the spices except for the cayenne pepper and it was perfect. The dip is great too and can be used for veggies as w...

Enjoyed this recipe. The cinnamon and tumeric ehanced the flavors, especially with salt to my taste. The dip is very good. I let it sit for 30 minutes before serving and the sweetness of the ...

Wow these were a major hit!! I made one batch as is and a second with a butter-honey sauce mixed with the portion of spices from the recipe. The "wet wings" were all gone, I'm glad I thought to ...

I did not have mint for dip so substituted parsley.