Moroccan spices like cinnamon, cumin, paprika and cloves make up the marinade for these barbecued chicken wings. Serve them as an appetizer with a creamy dip.

Yield: Makes about 28.



  • 1 tbsp cinnamon
  • 2 tsp freshly ground pepper
  • 3/4 tsp ground coriander
  • 1/4 tsp ground cumin
  • 1/4 tsp ground cloves
  • 2 tbsp packed brown sugar
  • 2 tbsp fresh lemon juice
  • 2 tbsp extra-virgin olive oil
  • 1 tbsp paprika
  • 1/2 tsp red pepper flakes
  • 1/2 tsp salt
  • 4 cloves garlic, crushed
  • 3 lb (1.5 kg) chicken wing drumettes


  1. Combine cinnamon, pepper, coriander, cumin and cloves in a small frypan. Cook over medium heat, stirring occasionally, until fragrant and lightly toasted, about 2 minutes; cool.
  2. To prepare marinade, combine toasted spices, brown sugar, lemon juice, oil, paprika, red pepper flakes, salt and garlic in a heavy zip-lock plastic bag. Add chicken and squeeze bag to coat chicken with marinade. Seal bag and place on a plate. Refrigerate, turning bag occasionally, for at least 2 hours or up to 24 hours.
  3. Preheat natural gas barbecue on low heat for 10 - 15 minutes.
  4. Remove chicken from marinade; discard marinade. Grill chicken on a grill topper or directly on grid, turning occasionally, until browned and completely cooked, about 30 - 35 minutes.
Nutritional analysis per wing:

84 calories, 5.8 g fat, 6.5 g protein, 1.6 g carbohydrate, 0.3 g fibre, 70 mg sodium