Cinnamon Wings

Rate this recipe 
5
Average: 5 (1 vote)
Servings 
Serves 6-8

There are never enough ways to prep chicken! I had my reservations on how cinnamon would pair with chicken, but this little experiment hit the jackpot with my family! The same recipe works just as well with other chicken pieces, but we especially love these wings because it gives you a chance to get messy and lick your fingers! Yes, THAT good! :)

Ingredients for Marinade
1 kg
chicken wings, cleaned and divided into flats and drummettes
5 tbsp
yoghurt
1 1/2 tsp
cumin powder
1 1/2 tsp
coriander powder
1 tsp
salt
1 tsp
chilli powder
1 tsp
garam masala
(all spice)
1 tsp
turmeric powder
1 tsp
garlic paste
1 tsp
ginger paste
Other Ingredients
1/4 cup
oil
2 tbsp
ginger, freshly grated into a paste
1/3 cup
vinegar
1 tbsp
paprika powder
juice of 1 lemon
1 1/2 tsp
cinnamon powder
Instructions 

Marinate the wings in the marinade ingredients for at least 2 hours or up to overnight. Just make sure the wings are at room temperature before you begin cooking, so get them out of the fridge at least half an hour before you start.

Heat the oil in a pan and add the freshly grated ginger and stir it in for a few seconds until very fragrant. Then add vinegar, paprika powder, lemon juice and cinnamon powder all at once and cook together for a couple of minutes. Turn the heat off and allow this mixture to cool to room temperature.

Once cooled, pour it over the marinated wings and mix everything well.  

Preheat the oven at 170C.

Pour the wings out on to a baking tray or dish along with the marinade mixture and bake for about 25 minutes. Then turn the wings over and bake for another 25-30 minutes or until done. If you are using bigger cuts of chicken, allow for an extra 5-8 minutes per side. Remove and allow them to cool slightly before serving. 

Enjoy!  :)


Comments

salaam sister,are the wings with or without skin.

admin_2's picture

W/Salaam, with skin on.

Cnduu's picture

appa thanx again for the wonderful receipe.. I want to ask you a tips for one thing. Evrytime i bake chicken, i put the aluminium foil in baking tray and oil it nicely to make sure the pieces wont stick but it ends up geting sticked :( i want solution for this.. u know right when it sticks most flavor gets sticked aling with the outer cover :( help me with this please

admin_2's picture

Have you tried greasing the foil with a bit of oil? That might help.

Hi, if I have only chicken thighs (boned) on hand, how would the recipe differ?

Also, what other recipes would you recommend using only chicken thighs?

Thanks.

admin_2's picture

Hi, no the recipe remains the same, however the cooking time will increase slightly as thighs take longer to cook through. You can use any of my other chicken recipes for bone-in thigh cuts.

Asalaamu Alaikum Sister, will it make a big difference if the wings are skinless? My local butcher got my order wrong :(

admin_2's picture

W/Salaam, it should be fine.

Sister i forgot to ask is it white or brown vinegar in the recipe?

admin_2's picture

Brown vinegar.