Snack: Crispy Baked Moroccan Chicken Wings with Yogurt Dip

Recipe by Kelly Senyei Transport your taste buds with a quick and easy recipe for baked Moroccan chicken wings paired with a refreshing yogurt dip.

This recipe includes superfoods such as:

Cinnamon

Health benefits of Crispy Baked Moroccan Chicken Wings with Yogurt Dip

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

Ingredients

2 1/2 lbs chicken wings
1 1/2 Tablespoons vegetable oil
1 teaspoon paprika
1 teaspoon cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon cayenne
1/4 teaspoon turmeric

Instructions

Preheat the oven to 400 °F. Line a baking sheet with Reynolds Wrap® Non-Stick Aluminum Foil. Place the chicken wings in a large bowl, drizzle them with the vegetable oil and then toss them until the wings are thoroughly combined.
In a small bowl, stir together the paprika, cumin, cinnamon, ginger, cayenne, turmeric, 1/2 teaspoon salt and 1/4 teaspoon pepper. Sprinkle the wings with the spice mixture and toss them until they are evenly coated. Arrange the wings in a single layer on the baking sheet.
Bake the wings for 40 to 45 minutes until they are golden brown and cooked through. Transfer the wings to a serving platter.
In a small bowl, stir together the yogurt, lemon juice, honey, mint, cilantro, 1/2 teaspoon salt and 1/4 teaspoon pepper. Taste and season the dipping sauce with additional salt and pepper. Serve the wings immediately paired with the dipping sauce.

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