Despite typically being deep-fried, homemade wings made in the oven are just as, if not more, delicious as any restaurant version. Growing up, my mother always made a lemon thyme chicken recipe that she roasted until oozing with delicious herb and citrus flavors. That being said, today’s recipe has been one that I have dreamed up awhile ago, yet wanted to wait till the right moment to make it a reality. Therefore, once Thursday rolled around and my mother went off to her job at a local coffee shop, I knew it would be the perfect night to make a big batch wings that everyone could come home and devour. However, these are not just any typical baked chicken wing. No, these are sticky, sweet and tangy, moroccan inspired wings, that are finger-licking delicious. Though most glazed wings have some type of sugar in them, I wanted to make a recipe that relied completely on fruit for its sweetness, of which I chose to be figs. This gives the dish an extra depth of flavor that would otherwise not be present in a sauce made of sugar, and while I use figs, you can just as easily use dates or apricots instead. These wings are just one of the many examples of the fact that cooking at home does not have to be difficult, long, hard, or drawn out, to create a dish bursting with flavor. Overall, everyone around the dinner table loved these exotic wings (even my fifteen year old brother, who actually asked for them as lunch and snack in the days prior). Not only is this a meal that tastes amazing, but it also makes the kitchen smell almost as good as if you were baking cookies. In the end, these wings are great finger food for Good Friday, or any weekend for that matter, and I am sure you will enjoy them just as much as my family did.
Sticky Moroccan Wings
- 4 lb chicken wings and drumets
- 8 dried turkish figs
- 1/4 cup lemon juice (from 2 small lemons)
- 1/4 cup orange juice (from 1-2 oranges)
- 2 tbsp avocado oil
- 1 tbsp garlic powder
- 2 tsp sea salt
- 1 1/2 tsp ground turmeric
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- Place figs in a heat proof bowl, and cover with boiled water, allowing to soak for 3-5 hours, until very soft.
- Once soft, place figs in a food processor with lemon and orange juice, pureeing until smooth and setting aside for later use.
- Preheat oven to 400 degrees.
- Remove chicken from its packaging and place in a large baking dish, drying thoroughly with paper towels, and then drizzling with avocado oil.
- In a small ramekin, toss together garlic, sea salt, turmeric, ginger, and cinnamon.
- Sprinkle spices over the chicken and toss together with the oil until fully coated.
- After coating the chicken with the spices, spoon the pureed fig mixture over it and mix again until fully covering the meat.
- Place baking dish in the preheated oven and bake for 25 minutes until the chicken is crispy and brown.
- Remove from the oven and allow to cool for a couple minutes before serving on desired plates.