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Moroccan Chicken Wings

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“From Southern Living's Ultimate Book of Appetizers, these sound tasty. NOTE #1: Based on the 4 previous reviews, I've changed the recipe to decrease the amount of cinnamon, since the reviews indicate that the recipe seems heavy on the cinnamon. Original recipe calls for 2 tablespoons of cinnamon -- you make the call! NOTE #2: The directions for this recipe seemed somewhat lacking in the book, so I embellished a little. I would recommend for step #7, to either spray or spritz the oil on the chicken rather than brushing it on.”
READY IN:
1hr
SERVES:
12
YIELD:
12 appetizer servings
UNITS:
US

Ingredients Nutrition

Directions

  1. Cut off and discard chicken wing tips; cut wings in half at joint.
  2. Combine chicken, lemon juice, and garlic, tossing gently. Let chicken marinate 20 to 30 minutes, stirring occasionally to re-coat.
  3. Meanwhile, line a 15 x 10-inch jellyroll pan with aluminum foil; lightly grease aluminum foil and set pan aside. Preheat oven to 400 degrees F.
  4. Combine flour and next 7 ingredients in a large heavy-duty zip-top plastic bag; seal bag, and shake to mix ingredients.
  5. Remove chicken from lemon juice mixture, discarding lemon juice mixture.
  6. Place chicken, a few pieces at a time, in bag with flour mixture; seal bag, and shake to coat chicken.
  7. Place chicken on prepared pan, brush with oil. Bake at 400 degrees F for 30 minutes or until done.

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