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close up view of shawarma spiced crispy baked chicken wings

Baked Chicken Wings With Shawarma Seasoning

  • Author: Lily
  • Total Time: 45 minutes
  • Yield: 4
  • Diet: Gluten Free


Crispy baked chicken wings with shawarma seasoning and toum garlic dipping sauce are the best thing since the invention of chicken shawarma.


  • 3.5 lbs to 4 lbs chicken wings (about 24 to 26 chicken wings)
  • 1.5 tbsp shawarma dry seasoning
  • salt to taste


  1. Heat the oven to 400 ℉ (205 ℃) convection. See note 1.
  2. Wash and drain the chicken wings. Pat dry the chicken wings and drumettes. Add to a large bowl.
  3. Measure out the shawarma dry seasoning and salt to taste. Mix the shawarma seasoning and salt into the wings and drumettes using your hands.
  4. On a baking sheet, add a layer of parchment paper. Place the wings and drumettes onto the parchment paper with the fatty side facing upwards. 
  5. Put the wings and drumettes in the middle of the oven for about 40 minutes or until the wings have reached the desired crispiness.
  6. While the wings are baking in the oven, prepare the butter roasted baby gold potatoes and toum garlic sauce (in that order) if making alongside the wings.


  1. If your oven doesn't have convection, heat to regular bake at 425 ℉ (220 ℃).
  2. The nutritional facts do not include the toum dipping sauce or roasted potatoes.
  • Prep Time: 5 minutes
  • Cook Time: 40 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: American Lebanese


  • Serving Size: 6 wings
  • Calories: 363 calories
  • Sugar: 0 g
  • Sodium: 1000 mg
  • Fat: 24 g
  • Saturated Fat: 4 g
  • Unsaturated Fat: 20 g
  • Trans Fat: 0 g
  • Carbohydrates: 0 g
  • Fiber: 0 g
  • Protein: 26 g
  • Cholesterol: 188 mg

Keywords: baked chicken wings, crispy baked chicken wings, shawarma chicken wings, shawarma chicken with toum sauce

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