Crispy Shawarma Chicken Wings

This crispy oven-baked chicken wing recipe uses shawarma spices for a unique Middle Eastern flair. Served with our favorite garlicky lemon coriander sauce. These mild chicken wings are perfect for game day or an easy weeknight dinner.

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Over the last few months, we have been making a simple grilled chicken shawarma recipe. We were out of chicken breast so I used our marinade on wings and this recipe was born.

Jump to:

• 📖Why This Recipe Works
• 🧾Ingredient Notes
• ⏲️How to Make Crispy Oven-Baked Wings
• Should You Bake Wings on a Wire Rack or Directly on the Pan?
• 🥗What to Serve with Wings
• 👩🏻‍🍳 Expert Tip
• 🌡️Storage
• More Easy Party Foods
• 📖 Recipe
• ⭐Reviews

📖Why This Recipe Works

Mild but Flavorful- This recipe is full of spices but not spicy! The best mild chicken wing recipe around. And if you like mild-flavored wings, check out our garlic butter chicken wings. So good!

Super Crispy Skin- Baking powder trick to get the wings nice and crispy without frying them.

This recipe is also naturally gluten-free and the sauce can be made dairy-free.

🧾Ingredient Notes

Chicken Wings- You can use this recipe to make chicken drumsticks or chicken lollipops.

Shawarma Spice Rub

There is a lot of debate about what is traditional in shawarma. A Middle Eastern spice blend, of course, has many of the spices you might associate with Turkish or Arab foods. Cumin, coriander, and turmeric. And that is where recipes deviate.

In our recipe, the shawarma spice rub contains:

• cumin
• coriander
• turmeric
• garlic powder
• cinnamon
• clove (just a pinch)
• black pepper

It is also common to see allspice, cayenne, or paprika. I find the allspice gives too much 'pumpkin pie spice' feeling when combined with cinnamon. And the paprika turns the chicken orange while being overwhelmed by the stronger turmeric and coriander flavors so we skip it.

As for the cayenne... we love spicy foods but we liked that these wings are not spicy. It is a nice change from the typical buffalo chicken wing.

Lemon Dip

Greek Yogurt- You can also substitute sour cream.

Shallot- Or substitue green onions.

Garlic

Cilantro - aka coriander.

Lemon Juice

⏲️How to Make Crispy Oven-Baked Wings

Making crispy oven-baked wings is easy, but preparing the chicken properly is the most important part of the process.

Step 1-Brine Your Chicken Wings

While not technically required, we highly recommend that you brine your chicken wings. Brining ensures the meat stays juicy, which is important when cooking such small pieces at high temperatures.

Read more about why you should brine chicken.

Step 2-Thoroughly Dry for Crispy Skin

Next, line a sheet pan with paper towels and lay out the drained wings. Gently pat them dry. We recommend giving them a few extra minutes to dry out. Even if you skip the brine you need to pat the wings dry.

Crispy wings start with dry skin. Additionally, the spice rub will adhere better to dry chicken skin.

Step 3-Prepare the Dry Rub

Combine the dry spices with the baking powder (NOT baking soda!) in a Ziploc-style bag or a large mixing bowl. Thoroughly coat the chicken wings with the dry rub. Discard any excess rub.

Step 4-Bake the Chicken Wings

Preheat the oven to 450 F degrees. Line a rimmed baking sheet with parchment (or foil) spread the wings evenly on the sheet and bake for 25-35 minutes. Turning halfway through.

The baking powder in the dry rub begins the break down the peptide bonds on the skin and jumpstart the browning process, meaning the wings will get crispier faster.

Wings are done when they reach an internal temperature of 165 F and the outside is brown and crispy.

Step 5-Make Your Dipping Sauce

While the chicken wings are baking, make the dipping sauce. The sauce gets better over time so making it in advance is also an option.

Combine all ingredients in a food processor. Spin for 60-90 seconds. Add salt and pepper to taste.

Should You Bake Wings on a Wire Rack or Directly on the Pan?

I tested this recipe with the chicken wing on a wire rack and directly on the baking sheet. I found that when coated with baking powder direct contact with the baking sheet creates the crispiest chicken skin.

There has been a lot of information lately on Pinterest and around the internet saying that baking on a wire rack yields a crispier baked wing.

Also, the parchment paper isn't necessary it makes the clean up the turmeric from the dry rub much easier. It doesn't affect the crispiness of the wing.

🥗What to Serve with Wings

In addition to serving with our lemon and coriander yogurt dipping sauce, we like to add pickled watermelon radishes and carrot sticks to the mix.

Looking to serve this for dinner? Our recommended side dishes are this Persian saffron rice and garlic green beans.

To round out a game day party try serving with chips and this easy salsa you can make from canned tomatoes, beef nachos supreme, corn ribs, and deviled eggs (no mustard!).

👩🏻‍🍳 Expert Tip

Layout the wings on a baking sheet and dry out (uncovered) overnight in the fridge for extra crispy skin.

🌡️Storage

Your chicken wing leftovers can stay in the fridge for three to four days when kept in an airtight container. You can freeze chicken wings in a ziptop bag for up to two months.

To reheat chicken wings place them on a baking sheet and warm in a 350 F degree oven until they reach an internal temperature of 165 F degrees.

Food Safety

t I always suggest an instant meat thermometer. After going through several, I am totally obsessed with my Thermapen from Thermoworks.

Remember these tips when working with raw chicken:

• Cook to a minimum temperature of 165 °F (74 °C)
• Use a meat thermometer to check the internal temperature
• Do not use the same utensils on cooked food, that previously touched raw meat
• Wash hands after touching raw meat
• Do not leave your chicken wings at room temperature for more than 2 hours.

See more guidelines at USDA.gov.

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