Best 4 Middle Eastern Chicken Wings Recipes

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In the realm of culinary delights, the Middle East stands as a testament to the power of flavors and spices. From the bustling souks of Marrakech to the vibrant streets of Cairo, the region's cuisine is a symphony of tastes and textures, where meats, vegetables, and herbs dance together in harmony. Embark on a flavorful journey as we explore the art of cooking Middle Eastern chicken wings, a dish that captures the essence of this enchanting region. With its tantalizing aromas and succulent flavors, this recipe promises to transport you to the heart of the Middle East and leave your taste buds craving more. So, gather your ingredients, fire up your stove, and let's embark on a culinary adventure that will awaken your senses and satisfy your soul.

Here are our top 4 tried and tested recipes!

MIDDLE EASTERN CHICKEN WINGS



Middle Eastern Chicken Wings image

I've lived in the Middle East for almost a decade and a half, and this recipe was the one we always used when we went camping out in the sand dunes. We'd do the marinade at home, throw everything in ziploc bags into the cooler, then hit the road, and by the time we got there and had the BBQ going, these wings were ready to plop on the fire. We'd eat them in batches as they came off the grill -- so yummy. Easy to do at home on a hibatchi or grill. Amounts are approxmiate as I used to just eyeball things, so don't freak out if you go a little more or less with some ingredients.

Provided by Jakey Bakey

Categories     Chicken

Time 50m

Yield 8-10 serving(s)

Number Of Ingredients 12

2 kg chicken wings, cut at the joint
1 1/2 tablespoons tomato paste
1 small red onion
1 big red onion
4 garlic cloves, ground in mortar and pestle
2 teaspoons mixed Arabic spices (called "baharat" here ( it's a combo of many different spices such as chili powder, cumin, cloves)
1/4 teaspoon fresh black pepper
1 teaspoon plain yogurt
1 1/2 tablespoons white vinegar
1 cup fresh lemon juice
1/4 cup olive oil
chopped fresh coriander (cilantro)

Steps:

  • Mix all the ingredients together in a bowl or large ziploc bag.
  • Throw the wings inches.
  • Cover or seal in a ziploc bag and let marinate for 2 hours to overnight.
  • Cook on a BBQ/hibatchi/grill until done.
  • Serve hot.

Nutrition Facts : Calories 639.7, Fat 46.7, SaturatedFat 12.2, Cholesterol 192.6, Sodium 208.3, Carbohydrate 6.6, Fiber 0.7, Sugar 2.3, Protein 46.5

MOROCCAN CHICKEN WINGS



Moroccan Chicken Wings image

These chicken wings are baked with a love of spice! Toasting the spices that are used in the marinade intensifies their flavor so don't skip that step. Adapted from BH&G magazine.

Provided by Sharon123

Categories     Chicken

Time 1h

Yield 8 serving(s)

Number Of Ingredients 14

1 tablespoon ground cinnamon
2 teaspoons cracked black pepper
3/4 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon ground cloves
1/2 teaspoon ground cardamom
2 tablespoons paprika
4 garlic cloves, pressed (or mashed )
2 tablespoons dark brown sugar
1 teaspoon salt
1 teaspoon red pepper flakes
2 tablespoons olive oil
2 tablespoons fresh lemon juice
4 lbs chicken wings

Steps:

  • For the marinade, toast cinnamon, pepper, coriander, cumin, cloves and cardamom in skillet over medium-high heat until very fragrant, 2 to 3 minutes; cool.
  • Transfer to small bowl. Stir in paprika, garlic, sugar, salt, pepper flakes, oil, juice.
  • Cut wing tips off chicken; halve wings at joint. Combine wings with marinade in plastic bag. Chill in refrigerator 45 minutes.
  • Heat oven to 450 degrees F.
  • Spread wings in large rimmed baking sheet.
  • Bake in oven 25 minutes, turning occasionally. Increase heat to broil. Cook wings under broiler 10 minutes or until skin is crisp. Enjoy!
  • Note: If you have mortar and pestle, substitute seeds for ground, and grind together. Use 1/2 teaspoon coriander seeds, 1/4 teaspoon cumin seeds, 1/4 teaspoon cardamom seeds.
  • Makes 8 servings.

Nutrition Facts : Calories 561.1, Fat 40, SaturatedFat 10.7, Cholesterol 174.8, Sodium 459.8, Carbohydrate 6.7, Fiber 1.5, Sugar 3.7, Protein 42.1

ZA'ATAR CHICKEN WINGS



Za'atar Chicken Wings image

Crispy, crunchy, Korean-style wings meet the Middle East with a dusting of Chef Solomonov's za'atar spice blend. A generous helping of lemony sumac brightens up the mix to perk up the juicy fried chicken with a zesty, acidic tang. (Save the extra spice mix for sprinkling on meats, veggies, fish, even plain yogurt-you name it!)

Provided by Michael Solomonov

Categories     appetizer

Time 5h25m

Yield 2 servings

Number Of Ingredients 11

1 cup za'atar seasoning
1/2 cup sumac
4 teaspoons onion powder
1 1/2 tablespoons kosher salt
2 teaspoons mustard powder
4 whole chicken wings, drumettes and flats attached
1 1/2 cups cornstarch
3/4 cup all-purpose flour
1 teaspoon kosher salt
1 3/4 cups cold water, plus more as needed
1 quart canola oil, plus more as needed, depending on size of pot

Steps:

  • Za'atar Spice Blend: In a medium bowl, mix together za'atar and sumac until evenly combined. Pour spice blend onto parchment paper, then pull up the edges to create a funnel. Gently pour the spice mixture into a shaker or lidded container. Set aside. Makes 1½ cups.
  • Cure chicken: In a bowl, add onion powder, salt, and mustard powder, and mix until well blended. Add the chicken wings to a large bowl, sprinkle with about half the curing mixture, and get in there with your hands to coat each piece well. (Note: This is enough cure for 8 whole wings or 1 whole chicken, so you won't need to use all of it. Save it in an airtight container for next time!) On a baking sheet lined with parchment paper, arrange the coated wings in a single layer, keeping the skin intact; lightly cover with parchment paper or plastic wrap. Refrigerate for at least 4 hours or up to overnight.
  • Bring the cured chicken to room temperature. (You don't want to fry ice-cold chicken, because it won't cook all the way through, and it will chill the frying oil.) Meanwhile, make the batter: In a large bowl, add the cornstarch, flour, and salt. Slowly pour in the cold water, whisking continuously, until the mixture is smooth and the consistency of thin pancake batter. Add more water as needed to thin the batter.
  • Heat oil: Clip a candy or deep fry thermometer onto a large, heavy pot. Add enough canola oil to fully submerge the wings-about halfway up the side of the pot. (Oil expands as it heats, so don't overfill the pot.) Heat the oil over low heat until it reaches at least 300 degrees F. (It's fine if the oil temperature goes up as high as 350 degrees F, because it will drop once the chicken is added.) Coat chicken: Separate each wing into two pieces by slicing through the joint between the drumette and the flat. When the oil is hot, add all the chicken into the batter and fully coat each piece.
  • First fry: Use tongs to pick up a wing and allow some of the excess batter to drip off. Gently swirl the tip of the wing in the hot oil to set the crust; this will prevent the chicken from sticking to the bottom of the pot. Then, ease the rest of the wing into the oil. Repeat with all the wings. Fry for 10 minutes. Use a slotted spoon or spider strainer to make sure the wings don't stick together or to the bottom of the pot. If they do stick, gently separate them with the spoon; try not to tear the delicate crust!
  • After 10 minutes, use the slotted spoon to transfer the wings to drain on a wire rack or paper towels on a baking sheet. The chicken will not be fully cooked-there's a second fry. Let the chicken rest, 15-20 minutes. Meanwhile, reheat the oil to just above 350 degrees F (temperature will drop slightly when the chicken is added). Use the slotted spoon to remove and discard stray bits of batter from the oil. (Note: The wings can be made to this point up to 1 day ahead and refrigerated; bring it back to room temperature before the second fry.)
  • Second fry: When the oil is hot, fry the wings again by gently easing them into the oil with the slotted spoon. Fry for 4 minutes, or until golden brown and crispy.
  • Use the slotted spoon to transfer the chicken wings to drain on a clean wire rack set over a paper towel-lined baking sheet. Use a spice shaker to shower Za'atar Spice Blend onto all sides of the chicken, or sprinkle it on with your fingers. Reserve any spice blend on the bottom of the tray to reuse on more chicken. Serve immediately. (Note: Frying oil can be reused several more times for frying chicken. Cool the oil completely, then pour through a fine-mesh strainer into a clean jar. Cover and store in the refrigerator for up to two weeks.)

MIDDLE EASTERN YOGURT CHICKEN



Middle Eastern Yogurt Chicken image

Looks like a lot of ingredients- but is very simple and quick to prepare. Marinade can be prepared night before and let chicken absorb more flavors.

Provided by l miller

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h40m

Yield 6

Number Of Ingredients 12

1 cup plain yogurt
1 tablespoon extra-virgin olive oil
1 tablespoon white wine vinegar
1 tablespoon chopped fresh oregano
1 green onion, sliced
1 ½ teaspoons ground cumin
1 teaspoon salt
½ teaspoon paprika
1 pinch freshly ground black pepper
1 pinch cayenne pepper, or to taste
6 skinless, boneless chicken breast halves
1 sprig spearmint, chopped

Steps:

  • Whisk together yogurt, olive oil, vinegar, oregano, green onion, cumin, salt, paprika, black pepper, and cayenne pepper in a large glass or ceramic bowl. Add the chicken breast halves and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator 1 hour to overnight.
  • Preheat an oven to 500 degrees F (260 degrees C). Grease a shallow baking dish.
  • Remove chicken from the marinade and shake off excess. Discard used marinade. Arrange chicken in prepared baking dish.
  • Bake in preheated oven until chicken is no longer pink in the center and the juices run clear, about 25 minutes, turning occasionally. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Garnish with spearmint before serving.

Nutrition Facts : Calories 181 calories, Carbohydrate 3.6 g, Cholesterol 69.6 mg, Fat 5.9 g, Fiber 0.3 g, Protein 26.9 g, SaturatedFat 1.5 g, Sodium 476.4 mg, Sugar 3 g

Tips:

  • To achieve crispy wings, ensure they are completely dry before frying or baking.
  • For a flavorful marinade, combine spices, herbs, and yogurt or buttermilk. Allow the wings to marinate for at least 30 minutes, or up to overnight for maximum flavor.
  • If baking the wings, arrange them on a wire rack placed over a baking sheet to allow air to circulate and promote even cooking.
  • For added crispiness, double-fry the wings. Fry them once at a lower temperature (around 300°F) until cooked through, then increase the temperature to 350-375°F for a final fry until golden brown and crispy.
  • Serve the wings immediately with your favorite dipping sauce, such as ranch, blue cheese, or honey mustard.

Conclusion:

Middle Eastern chicken wings are a flavorful and versatile dish that can be enjoyed as an appetizer, main course, or party snack. With a variety of marinades, seasonings, and cooking methods to choose from, there's a recipe to suit every taste. Whether you prefer crispy fried wings, tender baked wings, or anything in between, these recipes offer a delicious and satisfying culinary experience. Experiment with different flavor combinations and cooking techniques to find your perfect Middle Eastern chicken wing recipe.

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