Spicy Middle Eastern Chicken Wings

Tender chicken wings marinated in warm Middle Eastern spices and roasted until crisp, served with creamy tahini sauce.

Prep Time 6

Cook Time 45

Total Time 6 45

Servings 25 servings

2 pounds large chicken wings about 25 large; tips removed and wings separated
1/4 cup extra virgin olive oil
2 teaspoons ground cumin
1 teaspoon paprika
1 teaspoon cayenne pepper adjust to taste: 1/2 tsp for mild, 3/4 tsp for medium, 1 tsp for spicy, 1 1/4 tsp for fiery
3/4 teaspoon turmeric
1/2 teaspoon ground allspice
1 teaspoon salt or more to taste (use 3/4 tsp if salt sensitive)
1/4 teaspoon black pepper
1 1/2 cups tahini sauce see notes for recipe

Trim the wings: remove wing tips and discard or reserve for stock, then cut through the joint to separate drumettes from flats; trim excess skin and fat.
In a small bowl, whisk together 1/4 cup extra virgin olive oil, cumin, paprika, cayenne, turmeric, allspice, salt, and black pepper until combined.
Place the prepared wings in a large bowl or a plastic zipper bag. Pour the spice marinade over the wings and toss or massage until all pieces are evenly coated.
Cover the bowl or seal the bag and refrigerate to marinate for at least 6 hours and up to 24 hours.
About 20 minutes before cooking, remove the wings from the fridge to take the chill off and stir or massage again to redistribute the marinade.
Preheat the oven to 400°F (200°C). Line baking sheets with foil if desired and lightly spray with nonstick oil.
Arrange the wings in a single layer on the prepared baking sheet, spacing them so air can circulate, and roast for about 45 minutes, turning once halfway through, until cooked through and browned.
Transfer to a platter, adjust salt to taste if needed, and serve hot with the tahini sauce.