We’re all fired up about wings, and our latest blog post “Wings…The Next Generation” got us thinking about this mouth-watering combination.
Middle Eastern Wings
- 4 tablespoons za'atar seasoning
- 2 tablespoon baking powder
- 1 teaspoon paprika
- ½ teaspoon cumin
- ½ teaspoon cayenne pepper
- 3 pounds chicken wings, trimmed and separated
- 2 tablespoons extra virgin olive oil
- 1 tablespoon lemon juice
- 1 teaspoon finely minced garlic
- 1 teaspoon chopped parsley
- 1 teaspoon white vinegar
- Salt and pepper to taste
- 1/2 cup plain full-fat yogurt
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- 1/2 teaspoon cumin
- 1/2 teaspoon lemon zest
- 1 teaspoon tahini
- 1/2 teaspoon finely minced fresh mint
- Freshly ground black pepper
- Kosher salt
- In a large bowl, combine all wet wing ingredients. Set aside. In a separate bowl, combine all dry ingredients. Toss wings in the wet ingredients first, then add in the dry ingredients and toss to coat. Put in the refrigerator overnight.
- Combine all sauce ingredients and refrigerate until serving.
- Heat grill to at least 450 degrees before placing wings on the grates. Place wings while the grill is on the highest setting to achieve grill marks - leave the lid of your grill open and do not move your wings for at least 2 minutes. Flip wings once grill marks are achieved, close the lid, and reduce heat to 400 degrees. Cook until wings are crisp and approximately 160 degrees in the thickest part of the wing. Zest with lemon juice and serve with dipping sauce.