Chicken Wings Shawarma

Ingredients

• 3 pounds (1.5k) chicken wings
• 1-3 teaspoons (5-15ml) lemon juice ((I used 1 teaspoon))
• 2-3 cloves garlic, (minced)
• 1 teaspoon (2-3g) white pepper
• 1 teaspoon (2g) nutmeg
• 1 teaspoon teaspoon (2g) smoked paprika
• ½ teaspoon (1g) dried thyme
• 1 teaspoon (2-3g) coriander
• ¼ teaspoon (.5g) cayenne pepper ((adjust for heat tolerance))
• ½ cup (113g) yogurt
• 1 teaspoon (3-4g) bouillon powder (or ¾ teaspoon salt)
• salt (to taste)

Steps

1. 1

   Marinade: In a medium bowl, whisk the spices: lemon juice, garlic, paprika, nutmeg, thyme, cayenne pepper, coriander, bouillon, and yogurt. Adjust salt to taste.

2. 2

   Place the chicken wings and marinade in a ziplock bag or enclosed storage and marinate for an hour (preferably overnight in the fridge).

3. 3

   Preheat oven to 425℉ (220℃). Line a baking pan with foil, top with a wire rack, and arrange the chicken wings in a single layer. While they're baking, the oil will drip into the bottom of the pan for crispier wings.

4. 4

   Bake wings at 425℉ (220℃) until cooked through and skin is crispy, 40-45 minutes. Turn wings over halfway through, roughly 20 minutes.

5. 5

   Remove from the oven and serve while still hot with your favorite chicken wing sauce, low-fat ranch dressing, or tzatziki. Enjoy!