Game Day Shawarma Chicken Wings

If you’re looking for chicken wings with big flavor and minimal effort, these Dry-Rubbed Shawarma Chicken Wings are it. Tossed with olive oil, Afia's perfect chicken shawarma blend, and the option to spice it up with an extra hit of Afia's Aleppo Pepper, these wings cook up crispy, juicy, and deeply seasoned—no marinade required.

Broiled in the oven or grilled outdoors, they’re perfect served hot with crispy French fries and a cooling dip like tzatziki or dill ranch. Think Middle Eastern flavor meets classic wing night.

Why Shawarma Works on Wings

It's not the same as classic, moist and dripping shawarma off a spit, but using the warm aromatics as a dry rub lets the wings crisp up will locking in flavor that clings beautifully to chicken skin—no sticky sauce, no mess, just bold seasoning in every bite.

Why You’ll Love This Recipe

• No marinade required

• Crispy, juicy wings with bold seasoning

• Works in the oven or on the grill

• Easy to scale for parties or game day

• Perfect balance of spice and freshness

Ingredients

• 2 lbs chicken wings (drumettes and flats)

• 1 tbsp olive oil

• 4 tbsp Afia Shawarma Mediterranean Spice Blend

• Additional salt to taste

• Optional: 1 tsp Afia Aleppo Pepper Mediterranean Pantry Spice for gentle heat (or more if you crave spice!)

For Serving:

• French fries

• Tzatziki or dill ranch dressing

• Lemon wedges (optional)

Instructions

1. Season the Wings

Pat wings dry with paper towels. In a large bowl, toss wings with olive oil, shawarma spice, salt, and Aleppo pepper (if using), coating evenly.

Let sit at room temperature for 15 minutes while you heat the oven or grill.

Oven-Broiled Method (Extra Crispy)

1. Preheat broiler to high and position a rack about 6 inches from the heat.

2. Line a baking sheet with foil and place a wire rack on top.

3. Arrange wings in a single layer.

4. Broil for 10–12 minutes per side, flipping once, until deeply browned and cooked through.

5. Rest for 5 minutes before serving.

Grilling Method (Smoky & Charred)

1. Preheat grill to medium-high heat (about 400°F).

2. Lightly oil the grates.

3. Grill wings for 20–25 minutes, turning every 5 minutes, until crispy, charred in spots, and fully cooked.

4. Move to indirect heat if flare-ups occur.

What to Serve With Shawarma Wings

• French fries or shawarma-spiced fries

• Tzatziki or yogurt dip for a cool contrast

• Dill ranch for a classic wing-night vibe

• Pickled vegetables or cucumber salad for brightness

Tips for the Best Wings

• Dry wings thoroughly before seasoning—this is key for crisp skin.

• Don’t overcrowd the pan or grill.

• Add a squeeze of lemon just before serving to wake up the spices.

Wing crazy? Try our za'atar wings recipe!