Chicken wings with Moroccan spice and Honey glaze. Oh my.
Over the last 6 months or so I’ve become obsessed with eating chicken wings. I love going to resturants and trying them with different sauces. It’s fun to chang up the flavor but I’m a baby when it comes to heat. My options are limited because most places amp up the heat and have tons of hot options, but not many mellow options (like 5 out of 20 are not super hot). I also can’t get them everywhere because I have to make sure they are gluten free. You’d be surprised with how many places don’t have gluten free wings.
To stay safe I make a lot of wings at home. I try different sauces and test out new recipes but by far my favorite is Moroccan spice and Honey glaze. A little sweet and a little spicy, these wings are my perfect amount of heat. The heat warms your mouth and throat without feeling like you’re burning from the inside out. And the honey is perfectly sticky sweet to balance the spices.
The Moroccan flavor is from the Ras el Hanout spice mixture. It’s a popular spice mixture in Moroccan cooking and has tons of different spices and is full of flavor. It’s well worth making some yourself but it has grown in popularity and can sometimes be found in your local grocery store.
If you’re looking for your new favorite wing flavor, here it is. You’ve gotta give these a try if your a chicken wing lover.
You can also check out my Moroccan Chicken Thighs, which uses the Moroccan spice and honey again. You really can’t go wrong with the combo, the flavors are just perfect for each other.
PrintChicken Wings with Moroccan spice and Honey glaze
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Total Time: 50 minutes
- Yield: 2 1x
Ingredients
- 8 Chicken wings (=16 total wings and drumettes) (Thawed and broken down into wings and drumettes)
- 1 TBS Avocado Oil
- 1 tsp Ras El Hanout
- 2 TBS Honey
Instructions
- Preheat the oven to 450F and place a baking rack inside a baking sheet.
- Using paper towels, dry wings and place in a bowl. drizzle avocado oil over the wings and toss to coat.
- Arrange the wings on the baking rack and bake for 45 minutes.
- While the wings are baking mix together the Ras El Hanout and honey.
- When the wings are done remove them from the oven. Transfer wings to a bowl and toss with the honey spice mixture. The warmth of hot chicken with melt the honey and make coating the wings easier over time.
- Serve while still hot.
