These za’atar chicken wings are gorgeous, fragrant, savory, and citrusy. The big, bold flavors are best served with tahini dipping sauce or any yogurt-based sauce. I recommend you make a double or triple batch of za’atar, because you will want to season just about everything with za’atar once you’ve tasted it.
Preparation Details
Prep Time: 30 mins
Cook Time: 40 mins
Total Time: 3 hrs 15 mins
Servings: 6
Ingredients
- 2 tablespoons dried thyme
- 1 1/2 teaspoons marjoram
- 1 rounded tablespoon sumac
- 1 tablespoon toasted sesame seeds
- 1 tablespoon ground cumin
- 1 teaspoon freshly ground black pepper
- 1/4 teaspoon cayenne pepper
Steps
- For za’atar, grind thyme with a mortar and pestle, or using a spice grinder. Add marjoram and grind fine; place thyme and marjoram in a small bowl.
- Add sumac, sesame seeds, cumin, black pepper, and cayenne, and stir thoroughly. Store in an airtight container until needed.
- For wings, cut whole wings into flat and drum sections, and add to a bowl. Add salt and garlic powder, and mix thoroughly. Cover; refrigerate for at least 2 or up to 24 hours.
- Preheat the oven to 400 degrees F (200 degrees C). Line a sheet pan with parchment.
- Whisk egg white, honey, and lemon juice together in a small bowl until foamy. Pour over wings and stir thoroughly. Add za’atar, and toss until evenly coated. Arrange wings, evenly spaced, on the prepared pan.
- Bake in the preheated oven until bottoms of wings start to brown, about 20 minutes. Remove from the oven; turn wings over.
- Continue baking until wings are well browned, and meat easily pulls off the bone, 20 to 30 minutes more.
- Rest wings for 5 to 10 minutes before serving. Place on a serving tray, drizzle with olive oil, and top with parsley. Sprinkle with additional sumac or za’atar if desired. For a sweeter, stickier version, drizzle with a little more honey.
