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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
Cuisine African
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 5 -6
Calories 349kcal
Author Imma


  • 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


  • 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.
  • Place in a zip lock bag or enclosed storage and Let it marinate for at least an hour or preferably overnight in the fridge
  • 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.
  • Bake wings at 425 degrees until cooked through and skin is crispy, about 40-45 minutes-rotate wings half way through-roughly 20 minutes.
  • Remove and serve with your favorite chicken wing sauce or this low fat ranch dressing


  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.


Calories: 349kcal | Carbohydrates: 2g | Protein: 28g | Fat: 24g | Saturated Fat: 7g | Cholesterol: 116mg | Sodium: 688mg | Potassium: 276mg | Sugar: 1g | Vitamin A: 480IU | Vitamin C: 1.8mg | Calcium: 49mg | Iron: 1.7mg