Middle Eastern chicken wings are one of my all-time favorite dishes. They are delicious and so easy to make. I love how the skin gets crispy. I used to think chicken wings were unhealthy with all that animal fat, but now I just think they’re delicious.
These chicken wings make a great appetizer or main dish.
Preparation time: 10 minutes
Start to finish: approx. 50 minutes
10 chicken wings (get your butcher to cut them in half if you like)
2 tbsp. olive oil
1 tsp. turmeric powder
1 tsp. ground cumin
1 tsp. ground curry
½ tsp. salt
Cayenne pepper to taste (optional, add to make it spicy)
1. Pour the olive oil into a large bowl.
2. Add all the spices and mix to make a paste.
3. Don’t make it too thick, though. It’ll have to coat all the wings. Add olive oil if needed.
4. Add the wings to the bowl and mix.
5. Spread the wings out on a baking sheet lined with aluminum foil for easy clean-up.
6. Place in the oven on a high shelf and roast on high heat (heat coming from the top of the oven) for about 15 minutes on one side until crispy, then turn and do the other side for another 10 minutes. I like my wings really well done. Ok, I like them boderline burnt. Basically, roast them to the crispiness you prefer. I find that some wings are ready before the others, so I remove the ones that are done and leave the rest a bit longer.
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