Moroccan Wings
- Thread starter Joan
- Start date
Moroccan Wings
2 1/2 lbs. wings, trimmed and separated
6 TB. olive oil
juice of 2 medium lemons
2 large garlic cloves, chopped
1 small onion, minced
4 TB. minced parsley
1 TB. coriander seeds, crushed finely
3 TB. Sambal Oelek or Tabasco Sauce
2 tsp. ground cumin
1. Mix marinade ingredients in a large bowl. Add wings, stir and marinate for 2 hours at room temperature. Drain and reserve marinade.
2. Preheat broiler. Place wings on broiling rack and broil until cooked through approximately 15 to 20 minutes. Turn after 10 minutes and baste with marinade. Serves 2 to 4
Source: The Complete Book of Chicken Wings - Joie Warner
We first made these wings in 2015. DH only used 1 1/2 tsp. of the Sambal Oelek because of me and after cooking we could not taste it. So, he made these again last night and I don't know why, but he didn't use any hot sauce. They were good, but IF there is a next time, I will ask him to try it with the hot sauce and see if after cooking I can handle it.
2 1/2 lbs. wings, trimmed and separated
6 TB. olive oil
juice of 2 medium lemons
2 large garlic cloves, chopped
1 small onion, minced
4 TB. minced parsley
1 TB. coriander seeds, crushed finely
3 TB. Sambal Oelek or Tabasco Sauce
2 tsp. ground cumin
1. Mix marinade ingredients in a large bowl. Add wings, stir and marinate for 2 hours at room temperature. Drain and reserve marinade.
2. Preheat broiler. Place wings on broiling rack and broil until cooked through approximately 15 to 20 minutes. Turn after 10 minutes and baste with marinade. Serves 2 to 4
Source: The Complete Book of Chicken Wings - Joie Warner
We first made these wings in 2015. DH only used 1 1/2 tsp. of the Sambal Oelek because of me and after cooking we could not taste it. So, he made these again last night and I don't know why, but he didn't use any hot sauce. They were good, but IF there is a next time, I will ask him to try it with the hot sauce and see if after cooking I can handle it.
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