Chermoula Chicken Wings with Lemon Yogurt

Chermoula is a staple in our kitchens; the herbaceous blend comes together in a few seconds in the blender. We use it as a marinade, a dressing and a sauce, adding a touch more spicy kick when needed.

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The dipping sauce is the star here- go for a whole milk yogurt (it won’t have any thickeners that low fat ones do) for the best flavor and texture.


Chermoula Chicken Wings with Lemon Yogurt

3 lbs Chicken wings
1 cup Flat leaf parsley leaves, loosely packed
1/2 cup Cilantro leaves, loosely packed
1/4 cup Mint leaves
2 cloves Garlic, peeled
1/2 tsp Lemon zest
1/4 cup Lemon juice
1 tsp Aleppo pepper (or an ground red pepper, such as Esplette)
1 tsp Paprika
1/4 tsp Cayenne
1 tsp Coriander seeds, toasted*
1 tsp Cumin seed, toasted*
1 tsp Kosher salt


  1. * Dry toast the seeds in a saute pan over medium heat until the smell fragrant
  2. Place all ingredients except for chicken in blender and purée until smooth. Taste and adjust seasoning.
  3. Roast wings on a sheet pan for 20-25 minutes in the oven or your grill.
  4. Combine yogurt with zest, lemon juice, cilantro, Aleppo pepper and salt to taste.
  5. Serve chicken wings with remaining chermoula drizzled on top and yogurt sauce to dip.

Lemon Yogurt Dipping Sauce

1 cup Whole milk yogurt
1/2 tsp Lemon zest
1 Tbsp Lemon juice
2 Tbsps Chopped cilantro
1 tsp Aleppo pepper (or an ground red pepper, such as Esplette)
  1. Preheat oven to 425F. Toss chicken wings with salt and pepper and ½ of the chermoula. Reserve other half.