Tagine-Marinated Chicken Wings with Yogurt-Mint Dip

Crispy chicken wings marinated in warm tagine spices, baked or fried to golden perfection, and served with a cooling yogurt-mint dip. A delightful fusion of Moroccan flavors with a classic snack.

Prep Time

15 minutes

Total Time

45 minutes

Calories

750 kcal

Difficulty

Easy

Equipment

5 items

Cost

£1.49/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Cooking Style:

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Ingredients

Servings

2lbsChicken Wings(Cut into drumettes and wingettes)

£4.50

2tablespoonsOlive Oil

£0.15

1teaspoonGround Ginger

£0.05

1teaspoonGround Cumin

£0.03

1teaspoonGround Coriander

£0.03

0.5teaspoonTurmeric Powder

£0.02

0.3teaspoonCinnamon(Ground)

£0.01

0.5teaspoonPaprika(Sweet or Smoked, to taste)

£0.02

1teaspoonSalt(Or to taste)

0.5teaspoonBlack Pepper(Freshly ground, or to taste)

£0.01

1cupPlain Yogurt(Full-fat or low-fat)

£0.60

0.3cupFresh Mint(Finely chopped)

£0.40

1tablespoonLemon Juice(Freshly squeezed)

£0.10

1cloveGarlic(Minced)

£0.05

Total Cost

£5.97

£1.49 per serving

Instructions

1.
In a large bowl, whisk together the olive oil, ground ginger, ground cumin, ground coriander, turmeric, cinnamon, paprika, salt, and black pepper.
2.
Add the chicken wings to the bowl and toss to coat evenly with the spice mixture. Ensure all wings are well covered. Marinate for at least 30 minutes, or up to 4 hours in the refrigerator.
3.
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
4.
Arrange the marinated chicken wings in a single layer on the prepared baking sheet. Avoid overcrowding the pan.
5.
Bake for 25-30 minutes, or until the wings are cooked through and the skin is crispy and golden brown, flipping halfway through.
6.
Alternatively, you can fry the wings: Heat about 1 inch of oil in a large pan over medium-high heat until it reaches 350°F (175°C). Fry the wings in batches for 6-8 minutes, or until golden brown and cooked through. Drain on paper towels.
7.
While the wings are baking or frying, prepare the yogurt-mint dip. In a small bowl, combine the plain yogurt, chopped fresh mint, lemon juice, and minced garlic. Stir well to combine.
8.
Serve the baked or fried Tagine-Marinated Chicken Wings immediately with the cool Yogurt-Mint Dip on the side.

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My Notes

Nutrition Information

Nutrition per serving (283g)

750 kcal / 3138 kJ

Carbs

10g

4% of RDA

Fat

50g

71% of RDA

Protein

65g

130% of RDA

Detailed Breakdown

Fibre

2 g

7% of RDA

Sugar

6 g

7% of RDA

Sodium

800 mg

35% of RDA

Saturated Fat

15 g

75% of RDA

Chef's Tips

For extra crispy skin, pat the chicken wings dry with paper towels before marinating.

To save time, marinate the chicken wings overnight in the refrigerator.

Adjust the amount of spices to your preference. For a spicier kick, add a pinch of cayenne pepper to the marinade.

The Yogurt-Mint Dip can be made ahead of time and stored in the refrigerator for up to 2 days.

Cooking Equipment

Oven

Baking Sheet

Large Bowl

Small Bowl (for dip)

Frying Pan (optional)

Wine Pairings

No wine pairing suggestions available for this recipe.

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