Moroccan Chicken Wings Recipe

• 1 tbsp Cinnamon (ground)
• 2 tsp Black Pepper (cracked)
• ¾ tsp Coriander (ground)
• ½ tsp Cumin (ground)
• ½ tsp Cloves (ground)
• ½ tsp Cardamom (ground)
• 2 tbsp Paprika (ground)
• 4 Garlic Cloves (pressed or mashed)
• 2 tbsp Dark Brown Sugar
• 1 tsp Salt
• 1 tsp Red Pepper Flakes
• 2 tbsp Olive Oil
• 2 tbsp fresh Lemon Juice
• 4 lbs Chicken Wings

• Place a skillet over medium-high heat and combine together cinnamon, black pepper, coriander, cumin, cloves and cardamom.
• Toast the spices till very fragrant, say for about 2 to 3 minutes.
• Remove and transfer to a small bowl. Cool the mixture.
• Add paprika, garlic, dark brown sugar, salt, red pepper flakes, olive oil and lemon juice to the spice mixture.
• Slice the wings off from the chicken and halve them at the joints.
• Add the wings to the marinade.
• Place them in a plastic bag and refrigerate for 45 minutes.
• Heat oven to 450°F.
• Take a large rimmed baking sheet and spread the wings on it.
• Bake the wings for 25 minutes, turning over occasionally.
• Increase the oven heat to broil temperature.
• Broil the wings for 10 minutes, till the skin gets crisp.