A flavorful twist on classic chicken wings, infused with Moroccan spices for a delightful culinary experience.
Toast the cinnamon, black pepper, coriander, cumin, cloves, and cardamom in a skillet over medium heat until aromatic.
Toasting spices enhances their flavor and aroma, making the dish more vibrant.
Transfer the toasted spices to a small bowl and mix in the paprika, minced garlic, brown sugar, salt, red pepper flakes, olive oil, and juice from the lemon.
Mixing the marinade thoroughly ensures even coating on the chicken wings.
Prepare the chicken wings by cutting off the tips and separating them at the joint.
Use a sharp knife or kitchen shears for easier cutting.
Combine the chicken wings and marinade in a plastic bag, ensuring the wings are evenly coated. Refrigerate for 45 minutes.
Marinating in a sealed bag allows the flavors to penetrate the chicken more effectively.
Preheat the oven to 450°F (230°C).
Preheating the oven ensures even cooking from the start.
Arrange the marinated wings on a baking sheet in a single layer.
Lining the baking sheet with parchment paper can make cleanup easier.
Bake the wings in the oven for 25 minutes, turning them occasionally for even cooking.
Turning the wings helps achieve a uniform golden-brown color.
Switch the oven to broil and cook the wings for an additional 10 minutes or until the skin is crispy.
Keep a close eye while broiling to prevent burning.
Serve the wings hot and enjoy!
Garnish with fresh herbs like parsley or cilantro for added freshness.
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