Prepare your chicken wings by first trimming them and separating the drumstick from the wing with a pair of sharp kitchen scissors. Begin by removing the wing tip. Discard the tips or reserve them for later use in chicken stock.
Next, separate the small drumstick from the wing by cutting through the connecting joint. When your drumsticks and wings have been separated, trim off any excess skin flaps or fat. Now you have a separate drumstick and wing, ready to be marinated.
In a small bowl, whisk together 1/4 cup olive oil, the spices, salt, and pepper (if you're salt sensitive, use 3/4 tsp of salt). Place the prepared wings in a marinating dish or large plastic zipper bag. Pour the spice marinade over the wings and stir or massage the bag till all the chicken pieces are evenly coated in the marinade.
Cover the chicken with plastic or seal the bag and let the chicken marinate in the refrigerator for at least 6 hours, up to 24 hours. Take the wings out of the fridge about 20 minutes before you plan to cook them so the marinade can soften up a bit.
Preheat the oven to 400 degrees F. Spray baking sheets with nonstick cooking oil (you may only need one sheet depending on how big your wings are; line with foil for easier cleanup if desired).
Stir or massage the chicken after 20 minutes out of the fridge to make sure everything is coated evenly and there are no spice clumps. Place the chicken pieces on the sheet, evenly spaced. Place the chicken in the oven.
Let the wings roast for about 45 minutes till cooked through, turning the wings once with tongs halfway through cooking. Season with additional salt to taste, if desired. Serve hot baked wings with creamy tahini sauce.
