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Yoghurt and Ras El Hanout Fried Wings

Food the way I like it



When the lockdown started I promised myself two things not to cook, that is, Fried Chicken and Amagwinya (click here for the recipe). We are on day whatever (I’ve lost count okay!) of the lockdown but now on level 3 (from level 5). Anyway, I tried to resist frying anything since the gym is still not opened and as they say “hips don’t lie” but here I am taking care of a craving and happy to share the recipe. Let’s all be merry.


The other day, I went out to shop for ingredients to make my favourite Moroccan Lamb Tagine, and on the shelf, there was a lot of new spice blends I’ve never seen before and as always, curiosity got the better of me as amongst the new spice blends there was Ras El Hanout, Chermoula, Baharat and Za’atar (my new obsession). Ras el hanout originates from North Africa, and is an Arabic word meaning “Head of the shop”. It is said that Ras el hanout is similar to the Indian blend known as garam masala (which almost every curry recipe calls for). The blend forms in Tunisia, Algeria, and Morocco but each blend differs from region to region. It’s best used on meat and fish and can be sprinkled on meals.




In these wings you will taste the distinct delicious flavour of the Ras el hanout, also tenderness and juiciness caused by the yoghurt and a hint of heat from Harissa and Cayenne Pepper. The combination of everything is such a match made in heaven and I hope you try and let me know. These wings can serve 2 to 4.



Yoghurt Marinade:

10 Wings, cut into winglets

1 1/2 Cups Greek Yoghurt

2 Teaspoons Ras El Hanout Blend

2 Teaspoons Salt

1 Teaspoon Garlic Powder

1 Teaspoon Onion Powder

1 Teaspoon Cayenne Pepper

1 Teaspoon Black Pepper

4 Tablespoons Harissa Paste


1 12 Cups Flour

2 Teaspoons Ras El Hanout Blend

2 Teaspoons Salt

1 Teaspoon Garlic Powder

1 Teaspoon Onion Powder

1 Teaspoon Cayenne Pepper

1 Teaspoon Black Pepper

1 Teaspoon Paprika

For Frying 

2 Cups Canola Oil

  1. The night before: In a mixing bowl mix the yoghurt with the ras el hanout blend, salt, garlic powder, onion powder, cayenne pepper. black pepper and harissa paste.
  2. Add the winglets into the bowl with the yoghurt marinade and mix, then cover the bowl with a cling wrap and place in the fridge to marinate overnight.
  3. The next day: Take the bowl with the chicken winglets out of the fridge and let the chicken come to room temperature, for at least an hour.
  4. For the Breading: In a zipper bag add flour followed by the ras el hanout blend, garlic powder, onion powder, cayenne pepper. black pepper and paprika, mix and set aside.
  5. Remove chicken winglets from the yoghurt marinate. Shake each piece to remove the excess off. Place each piece inside the zipper bag with the breading, coat about half of the winglets per time or enough to fit the bag however, have room to shake it until all pieces are coated.
  6. Place on a baking tray or cooling rack and repeat with remaining chicken winglets. Let the coated chicken winglets sit while you heat the oil on the stove on medium heat.
  7. Carefully add chicken winglets into the hot oil a few pieces at a time (don’t crowd the pot or pan). Turn the chicken winglets over to fry all sides until it turns golden brown and crispy, each piece should take 4 to 5 minutes to be well cooked. Transfer the winglets onto a cooling rack so that excess oil drips off. Serve immediately.

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