Irresistible Moroccan Lemon Wings

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Creative and thoughtful use of spice is the key to Middle Eastern cuisine.

Make a batch of delectable Moroccan lemon wings for game day- they're sure to please a crowd! We share the recipe: https://foodal.com/recipes/poultry/moroccan-lemon-wings/

Rather than finding flavor in the richness of butter, spices are used to build robust flavor profiles that don’t leave diners feeling painfully full.

This marinade aims to harness the techniques of Moroccan cuisine by employing a combination of warm and peppery spices, along with the acidity of lemon and white wine.

These Moroccan lemon wings are absolutely irresistible, whether grilled or baked in the oven. Just marinade, bake, and serve! Follow the link for the recipe: https://foodal.com/recipes/poultry/moroccan-lemon-wings/

For flavors that really pop, try using whole spices like we suggest for the garam masala mixture in our Tandoori Yogurt Marinade recipe (coming soon!)

Roasting whole cumin seeds on the stove and swapping out some of the ground spices in exchange for whole coriander and fresh ginger is the way to go if you choose this method.

Recipe for Moroccan Lemon Wings | Foodal.com

Grind the whole cumin and coriander using a mortar and pestle, and finely mince or grate the ginger before combining with the remaining ingredients.

You’ll probably find that you actually need a little less of the whole and fresh items to bump up the taste factor of this flavorful soak. This is a good thing! Just be careful not to go overboard, and add seasonings to taste.

Recipe for Moroccan Lemon Marinade for Wings | Foodal.com

If you’re not in the mood for wings, try using this marinade to add fantastic flavor to chicken breasts, lamb, or fish.

The Recipe

Moroccan Lemon Wings Recipe | Foodal.com
Moroccan Lemon Wings
Votes: 4
Rating: 5
You:
Rate this recipe!
Print Recipe
The blend of spices in the marinade for these tasty wings is undoubtedly Moroccan, combined with pungent garlic and tart lemon. Get the recipe now.
Servings Prep Time
4 servings 10 minutes
Cook Time Passive Time
45 minutes 30 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time Passive Time
45 minutes 30 minutes
Moroccan Lemon Wings Recipe | Foodal.com
Moroccan Lemon Wings
Votes: 4
Rating: 5
You:
Rate this recipe!
Print Recipe
The blend of spices in the marinade for these tasty wings is undoubtedly Moroccan, combined with pungent garlic and tart lemon. Get the recipe now.
Servings Prep Time
4 servings 10 minutes
Cook Time Passive Time
45 minutes 30 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time Passive Time
45 minutes 30 minutes
Ingredients
  • Juice and zest of 1 lemon (plus additional wedges for garnish)
  • 1 cup white wine
  • 3 tablespoons olive oil
  • Freshly ground black pepper
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon ground Ginger
  • 1/4 teaspoon cayenne pepper (more or less to taste)
  • Pinch of allspice
  • 4 cloves garlic smashed
  • 2 pounds chicken wings
Servings: servings
Units:
Instructions
  1. In a large bowl, combine the lemon juice and zest, white wine, olive oil, black pepper, cumin, coriander, ginger, cayenne pepper, allspice, and garlic. Set aside 1/4 cup of the marinade.
  2. Soak the chicken in the remaining marinade in a large bowl for at least 30 minutes, or up to 24 hours.
  3. Preheat the oven to 400°F. Place the marinated wings on a baking tray fitted with a metal rack.
  4. Bake wings for 40-45 minutes, or until cooked through and golden brown. Place under the broiler for a minute or two when fully cooked, to crisp the skin.
  5. Brush the wings with the reserved marinade, garnish with lemon slices, and serve.
Recipe Notes

Recipe by Lorna Kring.

Nutritional Info*

Nutrition Facts
Moroccan Lemon Wings
Amount Per Serving
Calories 815 Calories from Fat 495
% Daily Value*
Total Fat 55g 85%
Saturated Fat 14g 70%
Polyunsaturated Fat 11g
Monounsaturated Fat 25g
Cholesterol 181mg 60%
Sodium 911mg 38%
Potassium 500mg 14%
Total Carbohydrates 4g 1%
Dietary Fiber 1g 4%
Sugars 1g
Protein 61g 122%
Vitamin A 1%
Vitamin C 16%
Calcium 2%
Iron 24%
* Percent Daily Values are based on a 2000 calorie diet.

Cooking by the Numbers…

Step 1 –Prepare Your Mise en Place

First, you want to get your ingredients ready.

The Best Homemade Moroccan Lemon Wings | Foodal.com

Measure out the white wine, olive oil, and spices. You’re going to want to raid your spice rack for this one, as the recipe calls for quite a few delicious flavoring add-ins: black pepper, cumin, coriander, ginger, cayenne, and allspice.

Moroccan Lemon Wings with a Flavorful Marinade | Foodal.com

Smash the garlic. I like to whack it with the flat side of a chef’s knife, and this will make removing the peels easier as well. Alternatively, you can mash your cloves up a bit using a mortar and pestle.

The Best Moroccan Lemon Wings | Foodal.com

Grate the skin of the lemon with a microplane or zester, then squeeze it to get the juice. Pick out any seeds.

Step 2 – Make the Marinade

Combine the lemon juice and zest, white wine, olive oil, black pepper, ground cumin, ground coriander, ground ginger, cayenne pepper, allspice, and smashed garlic cloves in a large mixing bowl.

The Best Moroccan Lemon Marinade for Wings | Foodal.com

Set aside 1/4 cup of the marinade and reserve for later.

Moroccan Lemon Marinade for Wings and More | Foodal.com

Step 3 – Marinate the Meat

Use your hands to massage the chicken wings with the rest of the marinade until they are well coated. If you wish to use this delicious marinade to prepare something other than wings, that’s fine too – the same method will work!

Make These Moroccan Lemon Chicken Wings | Foodal.com

Cover the bowl with plastic wrap and let the wings soak in the refrigerator for at least 30 minutes, or up to 24 hours.

Step 4 – Bake

Preheat the oven to 400°F, and fit a baking tray with a metal rack.

Place the marinated wings on the prepared tray and bake for 40-45 minutes, or until cooked through. You can use a thermometer for this, or cut into a wing to check for doneness.

How to Make Moroccan Lemon Wings | Foodal.com
Marinated wings, ready to put in the oven.

Once they’re cooked, switch on the broiler for a minute or two to crisp the up that skin.

If you’re using this marinade on a different type of protein, use a meat thermometer to check for doneness, and adjust cooking times accordingly. This also makes a fantastic soak for grilling.

Make These Chicken Wings at Home with Moroccan Lemon Marinade | Foodal.com
The finished product, crisp and golden brown.

Step 5 – Garnish and Serve

When the wings are done, brush a bit of the reserved marinade over them and garnish with fresh lemon slices.

Spiced just right for robust flavor with tangy lemon, these Moroccan lemon wings offer the perfect combination of flavors. Follow the link now for the recipe, or Pin It for later: https://foodal.com/recipes/poultry/moroccan-lemon-wings/

Make a Moroccan-Style Feast Tonight

These Moroccan lemon wings are totally addictive. But best of all, they are so simple to make. I know you’ll be preparing them over and over again in your kitchen!

Definitely make these for game day – they’ll be a big hit with your guests. Try serving your Moroccan lemon wings alongside our tasty and nutrient-packed grilled salad, or check out some of our other suggestions for chicken wing marinades.

Moroccan Lemon Marinade for Wings | Foodal.com

Give them a try today, and let us know what you think in the comments below!


Don’t forget to Pin It!

While the combination of garlic, lemon, and white wine could indicate any sort of cuisine, the blend of spices in this wing marinade is undoubtedly Moroccan. For a super juicy appetizer that’s quick to make, even for the novice cook, get the recipe now on Foodal.

Photos Felicia Lim, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Revised and expanded from a post originally written by Lorna Kring, with additional writing by Felicia Lim.

*Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.

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About Kendall Vanderslice

Kendall’s love of food has taken her around the world. From baking muffins on a ship in West Africa and milking cows with Tanzanian Maasai, to hunting down the finest apfelstrudel in Austria, she continually seeks to understand the global impact of food. Kendall holds a BA in Anthropology from Wheaton College and an MLA in Gastronomy from Boston University, and has worked in the pastry departments of many of Boston’s top kitchens. Based in Somerville, Massachusetts, Kendall helps to run a small community supported bread bakery and writes about the intersection of food, faith, and culture on her personal blog, A Vanderslice of the Sweet Life.

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