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!

Course Main

Cuisine African

Diet Gluten Free

Prep Time 10

Cook Time 50

Total Time 1

Servings

Calories 532kcal

Author Imma

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!

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.