Tagine-Marinated Chicken Wings with Yogurt-Mint Dip

In a large bowl, whisk together the olive oil, ground ginger, ground cumin, ground coriander, turmeric, cinnamon, paprika, salt, and black pepper.

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.

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

Arrange the marinated chicken wings in a single layer on the prepared baking sheet. Avoid overcrowding the pan.

Bake for 25-30 minutes, or until the wings are cooked through and the skin is crispy and golden brown, flipping halfway through.

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.

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.

Serve the baked or fried Tagine-Marinated Chicken Wings immediately with the cool Yogurt-Mint Dip on the side.