Moroccan Honey Chicken Wings
These sticky Moroccan honey chicken wings are a guaranteed crowd-pleaser — glazed in a sweet, spicy, and aromatic marinade of honey, harissa, soy sauce, and Ras El Hanout, then roasted until caramelised and irresistibly golden. Perfect as a starter, party snack, or main served alongside a fresh salad. Marinate ahead for even deeper flavour.
Serves: 2
Prep time: 35 mins
Cook time: 20–30 mins
Ingredients:
1 garlic clove, crushed
1 spring onion, finely chopped
1 tbsp soy sauce
2 tbsp Amboora Ras El Hanout Spice Blend
4 tbsp runny honey
1 tsp harissa
4 chicken wings
Method
- Preheat the oven to 220C / 200C fan.
- Combine the garlic, spring onion, soy sauce, ras el hanout and honey in a bowl.
- Place the chicken wings into the mixture and allow to marinate in the fridge for 30 mins.
- Place the wings on a lined baking tray and bake for 20-30 mins, turning half way through. They are ready when they are deep golden brown and crispy and no pink meat remains.
- Allow to cool for 10 mins.
- Delicious with Moroccan style dips, for example try combining harissa with mayonnaise, or dipping into a garlic yoghurt.
