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
Would you like to save this?
We’ll email this post to you, so you can come back to it later!
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%)
Ruth Ansah says
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!
Kiefer says
This is literally amazing its so yum. Great recipe
imma africanbites says
Wohooo! So happy you like it.
G says
I’ve been looking at your site, and I’ve picked out several recipes to try. This will be the first! Normally we use a Mexican marinade and then cook the wings on the grill. This will be a nice change of pace.
I will likely replace the yogurt with sour cream. I think that will work alright. 😉
These look so delicious!
ImmaculateBites says
Thanks Girl. You will love it .
Welmontina Yalartai says
What kind of yogurt would you recommend?
ImmaculateBites says
Any plain yogurt works just fine- unsweetened .
Sylvine says
My daughter will always shout `mama what are we making today from Immaculate`s page`….you are totally in my household. Your recipes are so easy to follow and the results are totally great. Thanks for opening your world to us xx
ImmaculateBites says
Aww thank you Syline. Am sending your daughter a virtual hug. She’s adorable. Thank you for taking the time to share this with me.
MatseCooks says
Finger licking, good looking chicken wing.
Diane says
I made this and they were DELICIOUS!!!!. Can’t wait to make them again super bowl weekend. Thanks for sharing.
Kenny says
I’m sorry, I’m a novice, but I want to make these. I don’t see what temperature you should set your oven to. Again, Sorry to be an inconvenience.
ImmaculateBites says
Not at all kenny. 425 degrees F. Let me know how it works for you.
ImmaculateBites says
Thanks Chio, so happy to hear that!
ChiO says
This recipe elevates chicken wings. It looks so delicious and easy. Your pictires are brilliant and hunger inducing! well done 🙂
Franz says
Your recipe steps #6-8 should be steps #1-3.
Confusingly written but decent recipe.
ImmaculateBites says
Recipe updated. Thanks.
ImmaculateBites says
Thanks Guys. Glad you are loving them!
Jen and Emily @ Layers of Happiness says
You got that right… all you comfort food recipes lately have been KILLER. And not to mention, these look ahhhh-mazing!
foodie@foodieportal.com says
OMG this chicken has me drooling. Gorgeous colors and photography. We love all your pictures and recipes and would love to have you share your pictures with us at foodieportal.com.
ImmaculateBites says
I am heading over right now! Thanks!
Wendi Spraker says
I never heard of Shawarma – but this sounds WONDERFUL! I love your site too. I’m bookmarking you and will be back. Great pictures as well! 🙂
ImmaculateBites says
It sure taste Good. So happy to hear you have bookmarked my site. Thanks for stopping by!