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Shawarma Spiced Chicken Wings

Course: Appetizer
Keyword: dairy-free, gluten-free, keto, paleo


  • Baking sheet
  • Parchment paper
  • Oven or air fryer



  • 2-2 ½ lbs chicken wings, dried with a paper towel
  • 1 tbsp baking powder
  • 2 tsp paprika
  • 1 ½ tsp cumin
  • 1 tsp ground black pepper
  • 1 tsp coriander
  • 1 tsp turmeric
  • 1 tsp kosher salt
  • 1 tsp garlic powder
  • tsp cinnamon
  • ¼ tsp allspice
  • tsp cloves

Dipping Sauce

  • ½ cup tahini
  • 3 tbsp raw garlic sauce
  • 4 tbsp lemon juice
  • 7-9 tbsp water (depending on consistency)
  • ¼ tsp salt


  • Preheat the oven to 425 degrees and line a baking sheet with parchment paper. Alternately, preheat your air fryer to 375 degrees. Mix together spices in a bowl.
  • Make sure your wings are nice and dry. Transfer to a bowl and pour spice mixture on top. Toss until wings are evenly seasoned.
  • Transfer wings to your baking sheet or air fryer. Bake in the oven for 35-40 minutes, flipping halfway through. Alternately, air fry at 375 degrees for 15-20 minutes, flipping halfway. Option to cook the last 5 minutes at 400 degrees for extra crispiness.
  • While your wings are cooking, whisk together all ingredients for your dipping sauce. If your sauce is too thick for dipping, add a little bit of water and whisk until you reach your desired consistency. Serve with wings.