Chicken wings are a family favorite around my house, whether it’s a game day, a random Tuesday or the Super Bowl Sunday. We don’t ever need an excuse to gather ‘round a platter piled high with our favorite finger-friendly snack. And while I’ve dreamt up endless variations on chicken wings, from teriyaki and Thai peanut to orange chicken and 5-spice, there’s just something about a dry rub paired with a refreshing dip that makes the crowds go wild.

Crispy Baked Moroccan Chicken Wings Image

All of my chicken wing recipes have one major theme in common: The oven! I’ve perfected a technique that ditches the deep fryer in favor of a baking sheet and a trusty sheet of foil. There’s less oil, way less mess and, best of all, you don’t have to man a fryer while the game’s on or your friends are busy chatting and toasting in the other room.

So I’ve partnered with the team at Reynolds Wrap® to bring you this quick and easy recipe for Crispy Baked Moroccan Chicken Wings with Yogurt Dip as part of their Endless Table program (Note: Instagram enthusiasts will not want to miss their feed!) The wings are coated in spices then arranged on a non-stick foil-lined baking sheet to ensure golden brown poultry perfection. The crispy wings are transferred to a serving platter and are immediately ready for dipping and dunking in a refreshing herb yogurt sauce made with mint, cilantro and lemon juice.

Ready to transport your taste buds to Morocco? Preheat your oven, grab the foil and get ready for a flavor-packed finger food quick enough for busy weeknights and impressive enough for weekend get-togethers.

Crispy Baked Moroccan Chicken Wings Image

Crispy Baked Moroccan Chicken Wings Image

Crispy Baked Moroccan Chicken Wings Image

Crispy Baked Moroccan Chicken Wings Image

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Disclosure: This post is sponsored by Reynolds Kitchens. All opinions expressed are my own.

Appetizer

Crispy Baked Moroccan Chicken Wings with Yogurt Dip

Ditch the deep-fryer in favor of this recipe for Crispy Baked Moroccan Chicken Wings with Yogurt Dip.
5 from 2 votes
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Servings 6 servings

Ingredients 

For the chicken wings:

  • 2 1/2 lbs chicken wings
  • 1 1/2 Tablespoons vegetable oil
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon cayenne
  • 1/4 teaspoon turmeric

For the yogurt dip:

  • 1 cup plain Greek yogurt
  • 2 Tablespoons fresh lemon juice
  • 1 Tablespoon chopped fresh mint
  • 1 Tablespoon chopped fresh cilantro
  • 1 1/2 tablespoons honey

Instructions 

  • 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, ½ teaspoon salt and ¼ 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, ½ teaspoon salt and ¼ teaspoon pepper. Taste and season the dipping sauce with additional salt and pepper. Serve the wings immediately paired with the dipping sauce.
  • ★ Did you make this recipe? Don't forget to give it a star rating below!

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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.

Disclosure: This post is sponsored by Reynolds Kitchens. All opinions expressed are my own.


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Nutrition

Calories: 297kcal, Carbohydrates: 6g, Protein: 22g, Fat: 20g, Saturated Fat: 7g, Cholesterol: 80mg, Sodium: 87mg, Potassium: 219mg, Sugar: 5g, Vitamin A: 385IU, Vitamin C: 2.9mg, Calcium: 54mg, Iron: 1.3mg

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Comments

  1. 5 stars
    It’s incredible taste…
    I love it and can’t stop to eat it..
    I subtituted ginger with nutmeg and still great taste!! :P

  2. 5 stars
    I’ve made these three times already and cannot stop eating them! And the yogurt dip is perfect with the Moroccan spices.

  3. This looks incredible and I’ll have to try in the next few days. Not sure if it’s ok to post another link here (so delete if necessary) but this other wing method for the oven is incredible and everyone I’ve shared it with is also using it as their go-to method for crispy wings.

    So now I’m going to use that method (Fifteen Spatulas) with YOUR spice combination.

    Also, in regards to Reynolds I use their no-stick foil because it’s so much easier to get the wings off the foil after baking.

    And…I happened to find your blog today after seeing a recipe for zucchini noodles and Asian stir fry I’m now hooked on your site…and can’t wait to try out some of your recipes on the woman I date (I do all the the cooking).

    1. Thanks so much for stopping by and leaving a comment, Dave! And I agree that using aluminum foil makes removing the wings from the baking sheet SO much easier. I hope you enjoy the Asian Zucchini Noodle Stir-Fry with Shrimp, and all the other recipes you try!

  4. This looks great, I will try it tonight! (Just a heads-up though…cooking time reads “15 minutes” up there under the title…threw me off a bit )