Trim the wings: remove and discard the wing tips, then separate the drumette from the flat by cutting through the joint with kitchen scissors; trim excess skin or fat.
In a small bowl, whisk together 1/4 cup extra virgin olive oil, cumin, paprika, cayenne pepper, turmeric, allspice, salt, and black pepper.
Place the prepared wings in a large bowl or a plastic zipper bag and pour the spice-oil mixture over them; toss or massage until every piece is evenly coated.
Cover the bowl or seal the bag and refrigerate the wings for at least 6 hours and up to 24 hours to marinate.
About 20 minutes before cooking, remove the wings from the refrigerator to take the chill off and stir or massage them to redistribute any settled spices.
Preheat the oven to 400°F (200°C). Prepare one or two baking sheets by spraying with nonstick cooking spray and lining with foil if desired.
Arrange the wings in a single layer on the baking sheet, spaced evenly so they roast rather than steam.
Roast the wings in the preheated oven for about 45 minutes, turning once with tongs halfway through, until cooked through and browned.
Season with additional salt to taste and serve hot with the tahini sauce.
