Chicken Wings Shawarma
Crispy Baked Chicken Wings Shawarma with all the bold flavors of shawarma meat in crisp, tender, finger-licking good wings! Enjoy guilt-free indulgence because it’s baked!
Ever since making African-style chicken shawarma, I’ve so wanted to use the same awesome flavors on some chicken wings. Besides, I wanted to get out of the same ol’ wings recipe rut.
And, hey, aren’t we ready to get out of our comfort zone and try bold new flavors for a change? That’s what I’m talkin’ about.
What You’ll Need
- Chicken Wings – Of course! Feel free to use the flats, drummettes, or both. Or you could use chicken thighs, no problem.
- Shawarma Marinade – Lemon juice, garlic, white pepper, nutmeg, smoked paprika, thyme, coriander, cayenne pepper, yogurt, and salt (or bouillon) deliver the chicken’s Middle Eastern/African flavor.
How to Make Shawarma Chicken Wings
- Marinade: In a medium mixing bowl, whisk all the spices: garlic, lemon juice, paprika, salt, nutmeg, thyme, cayenne pepper, coriander, bouillon, and yogurt. Adjust salt to taste. (Photo 1)
- Marinate: Place the chicken wings and marinade in a ziplock bag or enclosed storage and marinate for an hour (preferably overnight in the fridge). (Photo 2)
- Preheat oven to 425℉ (220℃). Line a baking pan with foil, top with a wire rack, and arrange the chicken wings in a single layer. While they’re baking, the oil will drip into the bottom of the pan for crispier wings.
- Bake wings at 425℉ (220℃) until cooked through and skin is crispy, 40-45 minutes. Turn wings over halfway through, roughly 20 minutes. (Photos 3-4)
- Serve – Remove from the oven and serve while still hot with your favorite chicken wing sauce, low-fat ranch dressing, or tzatziki. Enjoy!
Recipe Notes
- To cut down on fat and ensure crispness, roast on a cookie rack. Want easy cleanup? Line your baking pan with aluminum foil, and voila! You’re good to go.
- Marinating overnight is ideal, but marinating as long as possible will work.
What to Pair With Chicken Wings Shawarma
Steaming hot rice pilaf with a Greek salad creates a delicious meal. For an appetizer, add it to a charcuterie board with tzatziki and hummus as dips.
Wine pairing: Sparkling wine goes great with crispy chicken, and a lightly sweet one is best for spicy. However, a dry or semi-dry will work if you go heavier on the garlic than the heat.
Chicken Wings Shawarma
All the bold flavors of shawarma meat in crisp, tender, finger-licking good wings! Enjoy guilt-free indulgence because it's baked!
Prep: 10 minutes
Cook: 50 minutes
Total: 1 hour
African
Servings 6
Ingredients
- 3 pounds (1.5k) chicken wings
- 1-3 teaspoons (5-15ml) lemon juice (I used 1 teaspoon)
- 2-3 cloves garlic, minced
- 1 teaspoon (2-3g) white pepper
- 1 teaspoon (2g) nutmeg
- 1 teaspoon teaspoon (2g) smoked paprika
- ½ teaspoon (1g) dried thyme
- 1 teaspoon (2-3g) coriander
- ¼ teaspoon (.5g) cayenne pepper (adjust for heat tolerance)
- ½ cup (113g) yogurt
- 1 teaspoon (3-4g) bouillon powder or ¾ teaspoon salt
- salt to taste
Instructions
- Marinade: In a medium bowl, whisk the spices: lemon juice, garlic, paprika, nutmeg, thyme, cayenne pepper, coriander, bouillon, and yogurt. Adjust salt to taste.
- Place the chicken wings and marinade in a ziplock bag or enclosed storage and marinate for an hour (preferably overnight in the fridge).
- Preheat oven to 425℉ (220℃). Line a baking pan with foil, top with a wire rack, and arrange the chicken wings in a single layer. While they're baking, the oil will drip into the bottom of the pan for crispier wings.
- Bake wings at 425℉ (220℃) until cooked through and skin is crispy, 40-45 minutes. Turn wings over halfway through, roughly 20 minutes.
- Remove from the oven and serve while still hot with your favorite chicken wing sauce, low-fat ranch dressing, or tzatziki. Enjoy!
Tips & Notes:
- To cut down on fat and ensure crispness, roast on a cookie rack. Want easy cleanup? Line your baking pan with aluminum foil, and voila! You’re good to go.
- Marinating overnight is ideal, but marinating as long as possible will work.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
Nutrition Information:
Serving: 100g| Calories: 532kcal (27%)| Carbohydrates: 4g (1%)| Protein: 43g (86%)| Fat: 38g (58%)| Saturated Fat: 11g (69%)| Polyunsaturated Fat: 8g| Monounsaturated Fat: 15g| Trans Fat: 0.4g| Cholesterol: 177mg (59%)| Sodium: 390mg (17%)| Potassium: 433mg (12%)| Fiber: 1g (4%)| Sugar: 1g (1%)| Vitamin A: 860IU (17%)| Vitamin C: 3mg (4%)| Calcium: 73mg (7%)| Iron: 3mg (17%)
It is just great. Spicy for grown-ups, no cayenne pepper for kids. Amazing!
Thanks Julia
Thank you for sharing this recipe. It was a hit at home. I followed your recipe exactly with the exception of substituting yogurt for sour cream (that’s what I had on hand). Your recipe site is the only site I trust at first instinct without having to read reviews before making it….and you have not disappointed. Thanks!
Hi Ruth. I am so glad this was a hit with you. Thank you so much for taking the time to leave this feedback, Ruth :).