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 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.
