Chicken wings are an increasingly popular dish on many Moroccan snack menus. Made not too spicy, they can be a sticky fun finger food to cook for picky children. Dips are a proven way to increase children’s eating habits.

How to Cook Chicken Wings Like a Pro

Rabat – Chicken wings are an increasingly popular dish on many Moroccan snack menus. Made not too spicy, they can be a sticky fun finger food to cook for picky children. Dips are a proven way to increase children’s eating habits.

Children are especially more likely to eat veggies with a dip. Serve your chicken wings with some roasted vegetables for a complete and child-friendly meal.

We all wonder what restaurants and popular food chains use to make the magic happen when cooking chicken wings and fried chicken.

Indeed, it is really easy to reproduce these dishes in home kitchens when you know the simple ingredients and correct spices.

Do you want to cook chicken wings like a pro? Buy these ingredients and roll up your sleeves

1.5 kilograms of chicken wings (4 servings)

Pinch of turmeric

Pinch of salt

Pinch of cayenne pepper

Pinch of chilly

Pinch of garlic paste

Pinch of black pepper

Freshly grated ginger to taste

2 tea glasses of bottled barbecue sauce

1/5 kg of flour

Oil for frying

2 tablespoons of honey

Process

First, clean wings using lemon and salt. Moroccan moms use this method to remove unwanted smells on fresh chicken. Some also use vinegar.

Put your chicken wings in a large bowl with a handful of salt and the juice of half a lemon. Rub the pieces very well until the skin looks shiny!

Dry your chicken wings and put them in another bowl with the remaining ingredients except for the flour and oil; those are for frying.

Mix all the ingredients, rubbing them very well until their skin looks red from the cayenne.

Now put the flour on a separate plate that you will use to dip your chicken wings in before frying. Meanwhile, put your pan on medium heat and pour enough oil to cover the wings while frying.

You can use some seasoning in the flour, such as cayenne and chili pepper for an extra flavor kick.

Dip your wings in the flour and make sure they are covered in white. Once your oil is ready, place the wings next to each other carefully in your pan. Make sure not to throw the wings in to avoid burning oil splashing.

Once your chicken wings turn brown, remove them carefully and place them on a rack or paper to drain.

Yummy barbecue

In another pan, pour your barbecue sauce and a pinch of garlic paste, along with two tablespoons of honey, a pinch each of salt, black pepper, and chilly pepper.

Stir on medium heat until you have a bubbly sauce. You can also use a small pinch of ginger paste for a more spicy flavor if you are into that!

Once the pan gets warm enough, put your wings in a deep bowl and pour the barbecue sauce on the top. Use a spoon to gently toss and cover every piece with the sauce.

Let’s Dip

You can whip up a very simple ‘cooling’ dip with creme fraiche or natural, plain yogurt mixed with a splash of lemon juice, green herbs, and a pinch of salt.

Serve your hot chicken wings with soda or with juice; it does not matter as long as it is cold.

Bon appétit!