Chicken Shawarma Wings

5 from 4 votes

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

Servings:

Heat the oven to 400 ℉ (205 ℃) convection. See note 1.
Wash and drain the chicken wings. Pat dry the chicken wings and drumettes. Add to a large bowl.
Measure out the shawarma dry seasoning and salt to taste. Mix the shawarma seasoning and salt into the wings and drumettes using your hands.
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.
Put the wings and drumettes in the middle of the oven for about 40 minutes or until the wings have reached the desired crispiness.

If your oven doesn't have convection, heat to regular bake at 425 ℉ (220 ℃).
The nutritional facts do not include the toum dipping sauce or roasted potatoes.
Storage: I don't recommend reheating these wings because they will be soggy. I also don't recommend freezing these wings after cooking. This recipe is best to make the day it's eaten within 30 minutes to an hour of coming out of the oven.
Variations: Experiment with your own variations.
1. Chili flakes - Add some chili flakes for spice.
2. Plain salt and pepper - If you would like bare wings, just salt and pepper them.
3. 7 spice + garlic powder - If you don't have chicken shawarma seasoning, you can substitute 7 spice and garlic powder.
4. Cajun seasoning