Chicken wings shawarma

Crispy Baked Chicken wings shawarma – with all the bold flavors of a shawarma, crisp and tender, finger licking good! Indulge guilt free- it is baked!

Course Main Course
Cuisine African
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 5 -6
Calories 349 kcal
Author Immaculate Bites


  • 3 pound chicken wings
  • 1-3 teaspoons lemon juice I used 1 teaspoon
  • 2-3 garlic cloves minced
  • 1 teaspoon white pepper
  • 1 teaspoon nut Meg
  • 1 teaspoon smoked paprika
  • ½ dried teaspoon thyme
  • 1 teaspoon coriander
  • ¼ teaspoon cayenne pepper adjust for heat tolerance
  • 1 teaspoon salt or more
  • ½ cup yogurt
  • 1 teaspoon bouillon powder replace with ¾ teaspoon salt


  1. To make the marinade: In a medium bowl, whisk together all the spices: the garlic, lemon juice, paprika, salt, nutmeg, thyme, cayenne pepper, coriander, bouillon spice and yogurt.
  2. Place in a zip lock bag or enclosed storage and Let it marinate for at least an hour or preferably overnight in the fridge
  3. When ready to bake, line a baking pan with foil: top with a wire rack. Arrange chicken wings out in a single layer. While the chicken wings are baking oil will slowly drip to the bottom of the baking pan.
  4. Bake wings at 425 degrees until cooked through and skin is crispy, about 40-45 minutes-rotate wings half way through-roughly 20 minutes.
  5. Remove and serve with your favorite chicken wing sauce or this low fat ranch dressing

Recipe Notes

  1. To cut down on fat and ensure crispness, roast on a cookie rack and line baking pan with aluminum foil.
  2. . I would say marinate the chicken the day before and let it rest overnight. It allows the flavors to fully permeate the chicken but if you din't have much time, a couple of hours will do.