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Quick and Easy Moroccan Spiced Wings

Quick and Easy Moroccan Spiced Wings

Wings and football just go together. Here’s a quick and simple recipe for Moroccan Spiced Wings perfect for game day. These crowd pleasers require four ingredients, a grill, and minimal prep.

While pretty much any rub you like will work, one of my recent discoveries that I absolutely love is the Moroccan Spice Rub from Spice Merchants in Laguna Beach. This blend of garlic, onion, chilies, sea salt, bay leaf, and spices such as cumin, clove, turmeric, coriander, cinnamon, and ginger is perfect for grilled wings and a departure from the usual. They’re addicting.

A few tips:

If party wings aren’t available at your grocer, simply buy whole wings, remove the tips, which can be frozen and reserved for stock, and cut the wings at the joint.

Dry wings before seasoning with kosher salt. Allow to sit for a couple of minutes with the salt on them before tossing in Moroccan spice rub.

For an added dimension of flavor, if you have a Smoking Gun cold smoker you can smoke your wings using the cherry wood chips after grilling them. Either way they are delicious!

Though not one bit necessary, if you crave a dipping sauce, mix finely chopped cilantro and mint leaves, a little Greek yogurt, ground cumin, salt and pepper and you have a light creamy dip that complements the Moroccan spice on the wings.

Moroccan Spiced Wings


  • Party wings or regular wings cut into party wings
  • Kosher salt
  • Moroccan Spice Rub
  • Sunflower oil


  1. Pre-heat your grill on high
  2. Dry wings with towel
  3. Toss in kosher salt and let sit for several minutes so the salt works its way in
  4. Toss in Moroccan Spice Rub until well coated
  5. Drizzle on sunflower oil lightly coating
  6. Once grill is heated, lower heat to medium. Grill turning once or twice until done. Time varies depending on your grill and the size of the wings. Don’t leave them unattended in case of flareups.
Dana Wilde grew up playing “sous chef” for her father as he churned out one amazing meal after the next for family and friends. She inherited her father’s life long passion for cooking and has spent the past two decades studying, reading, practicing, experimenting, and creating in the kitchen.
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