Crispy Baked Moroccan Chicken Wings With Yogurt Dip Recipes

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CRISPY BAKED MOROCCAN CHICKEN WINGS WITH YOGURT DIP



Crispy Baked Moroccan Chicken Wings with Yogurt Dip image

Ditch the deep fryer in favor of flavor-packed baked chicken wings coated in Moroccan spices and crisped to perfection atop a foil-lined baking sheet from Kelly Senyei of Just a Taste. Dunk the spiced wings in a refreshing herb yogurt dip made with mint, cilantro, lemon juice and honey.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 55m

Yield 4

Number Of Ingredients 18

2 ½ pounds chicken wings
1 ½ tablespoons vegetable oil
1 teaspoon paprika
1 teaspoon ground cumin
¼ teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon cayenne pepper
¼ teaspoon ground turmeric
½ teaspoon salt
¼ teaspoon pepper
Reynolds Wrap® Non Stick Aluminum Foil
1 cup plain Greek yogurt
2 tablespoons fresh lemon juice
1 tablespoon chopped fresh mint
1 tablespoon chopped fresh cilantro
1 ½ tablespoons honey
½ teaspoon salt
¼ teaspoon pepper

Steps:

  • Preheat the oven to 400 degrees F. Line a baking sheet with Reynolds Wrap® Non-Stick Foil. Add the chicken wings to a large bowl, drizzle them with the vegetable oil then toss until the wings are thoroughly coated.
  • In a small bowl, stir together the paprika, cumin, cinnamon, ginger, cayenne, turmeric, salt and pepper. Sprinkle the wings with the spice mixture, tossing until they are coated. Arrange the wings in a single layer on the baking sheet, spacing them apart so that they aren't touching.
  • Bake the wings for 40 to 45 minutes until they are cooked through, then transfer them to a serving platter.
  • In a small bowl, stir together the yogurt, lemon juice, mint, cilantro, honey, salt and pepper. Taste and season the dip with additional salt and pepper as desired. Serve the wings with the yogurt dip.

Nutrition Facts : Calories 347.3 calories, Carbohydrate 10.3 g, Cholesterol 70.7 mg, Fat 24.1 g, Fiber 0.6 g, Protein 22.3 g, SaturatedFat 7.2 g, Sodium 673.9 mg, Sugar 8.7 g

PINEAPPLE CHICKEN WINGS



Pineapple Chicken Wings image

Pineapple Chicken Wings are a must-have for any game-day party. The hit of pineapple flavor in Pineapple Chicken Wings will have everybody cheering.

Provided by My Food and Family

Categories     Chicken

Time 1h15m

Yield 12 servings

Number Of Ingredients 3

2-1/2 lb. split chicken wings, tips removed
2 cans (8 oz. each) pineapple tidbits in juice, undrained
1 cup KRAFT Original Barbecue Sauce

Steps:

  • Heat oven to 400°F.
  • Place wings in 13x9-inch pan sprayed with cooking spray. Bake 30 min.
  • Drain pineapple, reserving 1/4 cup juice. Mix barbecue sauce, pineapple and reserved juice. Add to chicken; stir to evenly coat chicken.
  • Bake 30 min. or until chicken is done and sauce is thickened.

Nutrition Facts : Calories 170, Fat 7 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 60 mg, Sodium 270 mg, Carbohydrate 14 g, Fiber 0 g, Sugar 13 g, Protein 11 g

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CRISPY BAKED MOROCCAN CHICKEN WINGS WITH YOGURT DIP
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2016-05-27 Bake the wings for 40 to 45 minutes until they are golden brown and cooked through. Transfer the wings to a serving platter. In a small bowl, …
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  • Preheat the oven to 400°F. Line a baking sheet with Reynolds Wrap® Non-Stick Aluminum Foil. Place the chicken wings in a large bowl, drizzle them with the vegetable oil and then toss them until the wings are thoroughly combined.
  • In a small bowl, stir together the paprika, cumin, cinnamon, ginger, cayenne, turmeric, 1/2 teaspoon salt and 1/4 teaspoon pepper. Sprinkle the wings with the spice mixture and toss them until they are evenly coated. Arrange the wings in a single layer on the baking sheet.
  • Bake the wings for 40 to 45 minutes until they are golden brown and cooked through. Transfer the wings to a serving platter.
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  • Preheat the oven to 400 degrees F. Line a baking sheet with Reynolds Wrap® Non-Stick Foil. Add the chicken wings to a large bowl, drizzle them with the vegetable oil then toss until the wings are thoroughly combined.
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