Spiced Chicken Wings
Cook them on the skillet, in the oven, or on the grill. Perfect for casual dinners, game nights, or anytime you’re craving chicken wings.
Servings: 4
Ingredients:
- 20 chicken wings
- 3 tbsp plain yogurt
- 4 tbsp olive oil, plus a little extra for cooking
- 1 tbsp tomato paste
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp thyme
- 1 tsp salt
- 1 tsp crushed red pepper, optional
Method:
Start CookingMarinade
- In a large bowl, whisk together: Olive oil, yogurt, tomato paste, paprika, cumin, thyme, salt, and crushed red pepper.
- Add the chicken wings and toss until fully coated.
- Cover and marinate in the refrigerator for at least 30 minutes. If you’re short on time, you can cook right away.
Cooking Options
-Skillet (quick + crispy)
- Heat a wide skillet over medium heat with a drizzle of olive oil.
- Add wings in a single layer (work in batches if needed).
- Cook 6 to 8 minutes per side, turning occasionally, until deeply golden and cooked through.
- Finish with a squeeze of lemon if you like. Serve warm. Bon appétit.
-Oven (easy hands-off)
- Preheat oven to 400°F (200°C).
- Line a baking sheet with parchment or foil and lightly oil it.
- Arrange wings in a single layer.
- Bake for 35 to 40 minutes, flipping halfway, until browned and crispy on the edges.
- Optional: Broil for 2 to 3 minutes at the end for extra color. Serve warm. Bon appétit.
-Grill (smoky + summer style)
- Preheat grill to medium. Lightly oil grates.
- Grill wings 12 to 15 minutes total, turning every few minutes, until charred in spots and fully cooked. Serve warm. Bon appétit.
Kitchen Tools:
- Baking sheet if baking, lined with parchment
Notes:
From the kitchen
- Pat the wings dry before marinating so the sauce sticks better.
- Don’t overcrowd the pan or baking sheet. Space helps them brown instead of steam.
- If baking, cook wings on a wire rack on a baking sheet for air circulation and flip halfway for even color on both sides.
- A short marinade works, but longer (up to overnight) means deeper flavor.
- Let wings rest for 3–5 minutes after cooking so the juices settle.
- Add ¼ tsp cayenne for extra heat.
- Swap thyme for oregano or use half of each.
- Add 1 grated garlic clove to the marinade for deeper flavor.
- Finish with fresh lemon juice or lemon zest after cooking.
- Prefer smoky notes? Use smoked paprika instead of regular.
- Serve hot with warm flatbread, a tomato cucumber salad, or yogurt on the side.
- They are perfect for casual dinners, game nights, or outdoor grilling days.
- Add lemon wedges and fresh herbs if you’re feeling fancy, but they’re just as good straight from the pan.
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Nutrition:
Calories: 678 kcal | Carbohydrates: 2 g | Protein: 46 g | Fat: 53 g | Saturated Fat: 13 g | Polyunsaturated Fat: 10 g | Monounsaturated Fat: 26 g | Trans Fat: 0.5 g | Cholesterol: 189 mg | Sodium: 310 mg | Potassium: 490 mg | Fiber: 1 g | Sugar: 1 g | Vitamin A: 855 IU | Vitamin C: 4 mg | Calcium: 60 mg | Iron: 3 mg
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Mention @thenavakitchen or tag #thenavakitchen!FROM THE PANTRY
Chicken wings
WHY WE LOVE IT
Easy to eat by hand and made for sharing, they’re a naturally social food perfect for game nights, gatherings, or relaxed dinners.
A LITTLE STORY
Originally considered a low-value cut, wings gained popularity in the 1970s and 80s as sports bars grew. What started as a simple bar snack quickly became a global favorite, now enjoyed in countless styles around the world.
DID YOU KNOW?
Buffalo wings are named after Buffalo, New York, not the animal, and July 29 is National Chicken Wing Day, the perfect excuse to make a batch.
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