Snacks · Turkish

Cumin, Lemon and Garlic Chicken Wings

Priya Nair

Recipe by Priya Nair

Breakfast & spice-forward cooking · August 7, 2026

These wings get a bright, savory marinade of garlic, lemon, and toasted cumin, then roast until crisp with a sticky honey glaze at the end. They come together with just a handful of pantry staples and taste like something special. Perfect for a party platter or a fun weeknight dinner.

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Cumin, Lemon and Garlic Chicken Wings

Why you'll love this

  • Just a handful of pantry ingredients.
  • Bright, garlicky, and slightly sweet all at once.
  • Great for parties or an easy dinner.
  • Naturally gluten-free.

EveryDayMeal recipe

Cumin, Lemon and Garlic Chicken Wings

Prep
10m
Cook
50m
Total
60m
Serves
4
Level
Easy

Ingredients

  • 12 (about 2 1/2 lbs) chicken wings
  • 2 cloves garlic, minced
  • 1 lemon, zest and juice
  • 1 tsp cumin seeds
  • 2 tbsp olive oil
  • 1 tbsp honey
  • to taste salt and pepper

Equipment

  • Kitchen shears
  • Mixing bowl
  • Baking sheet
  • Zester or fine grater

Instructions

  1. Using sharp kitchen shears, cut each wing at the joint into two pieces so they cook evenly and crisp up better.
  2. In a bowl, whisk together the minced garlic, lemon zest and juice, cumin seeds, olive oil, and a generous pinch of salt and pepper until combined into a loose marinade.
  3. Add the wings to the bowl and toss until every piece is well coated, then cover and refrigerate for at least 1 hour, or overnight if you can, so the flavors soak in deeply.
  4. Heat your oven to 400 degrees F and arrange the wings in a single layer on a baking sheet so the hot air can circulate and crisp the skin.
  5. Bake for 45 to 50 minutes until the skin is golden and crisp, drizzling the honey over the wings during the last 10 minutes so it caramelizes without burning.
  6. Pile the wings onto a platter and serve warm with plenty of napkins, alongside olives, nuts, dates, and warm flatbread if you like.

Tips from the kitchen

  • Toast the cumin seeds in a dry pan for a minute before adding them to the marinade for a deeper, nuttier flavor.
  • Pat the wings dry before marinating so the skin crisps up better in the oven.
  • Add the honey only in the last 10 minutes so it glazes rather than scorches.

Estimated nutrition per serving: 420 cal · 32g protein · 6g carbs · 30g fat

Make it your own

  • Grill the wings for about 20 minutes instead of baking for a smoky char.
  • Swap honey for maple syrup for a different kind of sweetness.
  • Add a pinch of red pepper flakes or cayenne to the marinade for heat.

Storing & make-ahead

Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a 375 degree F oven for 10 to 12 minutes to crisp them back up.

Good to know

Can I marinate the wings overnight?
Yes, overnight gives the best flavor. Just keep them covered in the fridge.
Can I use ground cumin instead of seeds?
Yes, use about 3/4 teaspoon ground cumin in place of the seeds.
How do I know the wings are done?
The skin should be crisp and golden and the juices should run clear, about 45 to 50 minutes at 400 degrees F.
Can I make these on the grill?
Absolutely. Grill over medium heat for about 20 minutes, brushing on the honey in the final 10 minutes.

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