Baby goats at Homestead Ranch in Fort Collins, Colorado

Moroccan Goat Cheese Chicken Wings

Awesome appetizer for 4th of July!

These Moroccan Chicken Winds and Goat Cheese Dip Go well with beer and fun.


  • 2 1/2 pounds chicken wings
  • 1 1/2 tablespoons vegetable oil
  • 1 teaspoon paprika
  • 1 teaspoon ground cumin
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon ground turmeric
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Aluminum Foil

Goat Cheese Dip:

  • 1 cup plain goat cheese
  • 3 Tbsp milk
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon chopped fresh mint (can substitute 1/2 tsp chipotle pepper for those who like it spicy)
  • 1 tablespoon chopped fresh cilantro
  • 1 1/2 tablespoons honey
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper


Add the chicken wings to a large bowl, drizzle them with the vegetable oil then toss until the wings are thoroughly coated. Add paprika, cumin, cinnamon, ginger, cayenne, turmeric, salt and pepper. Sprinkle the wings with the spice mixture, tossing until they are coated. Let marinate for 1 hour.

Preheat the oven to 400 º. Line a baking sheet with foil. Arrange the wings in a single layer on the baking sheet, spacing them apart so that they aren’t touching.

Bake the wings for 45 minutes until they are cooked through and crispy-glazed, then transfer them to a serving platter.

Meanwhile, in a small bowl, stir together the cheese, lemon juice, mint, cilantro, honey, milk, salt and pepper. Taste and season the dip with additional salt and pepper as desired and more milk to thin it out if necessary for dipping. Serve the wings with the cheese dip.


Leave a Reply

Your email address will not be published. Required fields are marked *