Crispy Baked Moroccan Chicken Wings with Yogurt Dip
Description
Ditch the deep fryer in favor of these baked Moroccan chicken wings coated in a flavor-packed blend of savory, smoky spices and crisped to perfection.
Ingredients
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2 1/2 pounds chicken wings
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1 1/2 tablespoons vegetable oil
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1 teaspoon paprika
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1 teaspoon ground cumin
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1/2 teaspoon salt
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1/4 teaspoon ground cinnamon
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1/4 teaspoon ground ginger
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1/4 teaspoon cayenne pepper
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1/4 teaspoon ground turmeric
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1/4 teaspoon ground black pepper
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1 cup plain Greek yogurt
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2 tablespoons fresh lemon juice
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1 1/2 tablespoons honey
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1 tablespoon chopped fresh mint
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1 tablespoon chopped fresh cilantro
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1/2 teaspoon salt, or more to taste
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1/4 teaspoon ground black pepper, or more to taste
Directions
1
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with nonstick aluminum foil.
2
Place chicken wings into a large bowl, drizzle with oil, and toss until thoroughly coated.
3
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.
4
Arrange wings in a single layer on the prepared baking sheet, spacing them apart so they aren't touching.
5
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).
6
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.
7
Remove wings from the oven and transfer to a serving platter. Serve with yogurt dip.