30 Minute Moroccan Chicken Wings with Sesame-Bok Choy Slaw & Cashews

30 minute Moroccan Chicken Wings with sesame-bok choy slaw and cashews is a delicious spin on classic chicken wings. With a citrusy sumac and ras el hanout spice blend, these crispy wings go perfectly with a refreshing, cold, crunchy slaw made with fresh greens, veggies, nutty cashews and a sesame dressing. 

This post is not sponsored, the recipe is brought to you by Sun Basket, all opinions and photography are my own. 

Chicken wings are such fun food, especially when they’re loaded with flavor! 

My family loves chicken wings and they’re often a weekly occurrence on our dinner table. Because we eat them so often it’s important to mix up the flavors. Boy are you in for a treat with these crazy good Moroccan chicken wings!

There’s some serious flavor explosion going on with this meal. The Moroccan spice blend on the crispy chicken wings is out of this world. The chicken wings on their own are so good, but paired with a refreshing, cool slaw, oh my goodness!

The slaw can be made with bok choy or Savoy cabbage depending on what’s in season. It’s packed with spicy radishes, sweet carrots and creamy cashews tossed in a delicious sesame dressing. It’s so good!

The contrasting flavors with these Moroccan chicken wings and the slaw is simply perfect. 

It’s one of those chicken wings meals that’s family-friendly and can be enjoyed by all since it’s not spicy, but don’t worry, it’s not lacking in flavor at all.

These 30 minute Moroccan Chicken Wings were loved by my whole family. The delicious recipe was generously provided by Sun Basket, a fabulous ORGANIC meal delivery service.

Sun Basket provides you with hand-selected, organic, seasonal ingredients from the country’s best farms, grass-fed meats and sustainable seafood and nourishing, delectable recipes that were developed by award-winning Chef Justine Kelly, all conveniently delivered to your front door.

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You’re going to want to make these delicious Moroccan Chicken Wings again because they’re so good! They’re packed with amazing flavor, they’re gluten free, grain free, Paleo-friendly and the whole family will enjoy them!

30 Minute Moroccan Chicken Wings

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Moroccan Chicken Wings with Sesame-Bok Choy Slaw & Cashews

Prep 20 mins

Cook 30 mins

Total 50 mins

Author Sun Basket

Yield 2 servings

Ingredients

• 1 1/4 pounds chicken wings
• 1 tbsp coconut oil 
• Moroccan spice blend (ras el hanout, sumac, granulated garlic, black pepper)
• 1 or 2 heads baby boy choy
• 2 or 3 red radishes
• 1/4 cup roasted cashews
• 1 1/2 ounces shredded carrots
• Sesame dressing (sesame oil, coconut vinegar)
• 1 lime, cut into wedges
• Fresh cilantro, for garnish 
• Sea salt 

Instructions

1. Preheat the oven to 450 degrees F. 
2. In a small sauce pot over medium heat, warm the coconut oil until hot but not smoking. 
3. In a medium bowl, add the chicken wings and generously season with salt. Add the melted coconut oil and Moroccan spice blend until evenly coated. On a sheet pan, arrange the chicken wings in a single layer. Roast until the skin is browned and the winds are cooked through, 25 to 30 minutes. 
4. While the wings roast, prepare the slaw. Trim the root from the bon choy; cut the box choy in half lengthwise, then into 1/4-inch thick strips. Trim the ends from the radishes, cut them int half, then cut the halves into thin half-moon slices. Coarsely chop the cashews. In a large bowl, combine the bon choy, radishes, cashews and carrots. Add the sesame dressing and toss to coat. Season to taste with salt. Set aside.
5. When the wings are almost done, prepare the garnishes. Cut the lime into wedges and coarsely chop the cilantro. 
6. Transfer the chicken and slaw to individual plates, garnish with the lime wedges and cilantro and serve immediately. 

Notes

• You will need a medium bowl, large bowl, small sauce pot and a sheet pan. 
• If baby boy choy is not in season, Savoy cabbage can be substituted instead. 
• Sun Basket's Chef Tip: Cook the chicken wings on a rack for deliciously crispy, golden brown skins.
• If you'd prefer, butter, ghee or avocado oil work great for an alternative to the coconut oil.  

Courses Dinner

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