Chermoula Chicken Wings with Lemon Yogurt

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Chermoula Chicken Wings with Lemon Yogurt

Course: Appetizers
Author: May Hennemann
Chermoula is a staple in our kitchens; the herbaceous blend comes together in a few seconds in the blender and works wonders as a marinade, a dressing and a sauce. Use the best yogurt you can find, adding a pinch of spice to it for an extra kick.
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Ingredients

  • 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

Lemon Yogurt Dipping Sauce

  • 1 cup Whole milk yogurt
  • 1/2 tsp Lemon zest
  • 1 Tbsp Lemon juice
  • 2 Tbsp Chopped cilantro
  • 1 tsp Aleppo pepper or an ground red pepper, such as Esplette

Instructions

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

Lemon Yogurt Dipping Sauce

  • Preheat oven to 425F. Toss chicken wings with salt and pepper and ½ of the chermoula. Reserve other half.