Za’atar Chicken Wings

Za’atar Chicken Wings

These za'atar chicken wings are flavorful, aromatic, savory, and delightfully citrusy. The bold and vibrant flavors pair wonderfully with a tahini dipping sauce or any yogurt-based sauce. It's a great idea to prepare a double or even triple batch of za’atar, as once you experience its delicious taste, you’ll want to sprinkle it on everything!

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
• Wings:
• 3 1/2 pounds whole chicken wings, cut into flat and drum sections
• 1 tablespoon kosher salt
• 1/2 teaspoon garlic powder
• 1 large egg white
• 2 tablespoons honey
• 1/2 lemon, juiced
• 2 tablespoons olive oil
• 2 tablespoons chopped parsley (optional)
• 2 teaspoons sumac, for dusting (optional)

Directions

1. To prepare za'atar, crush thyme using a mortar and pestle or a spice grinder. Add marjoram and grind until fine. Combine thyme and marjoram in a small bowl.
2. Mix in sumac, sesame seeds, cumin, black pepper, and cayenne pepper. Stir thoroughly and store the mixture in an airtight container until ready to use.
3. For the chicken wings, separate the whole wings into flats and drumettes, then place them in a bowl. Add salt and garlic powder, mixing well to coat. Cover and refrigerate for at least 2 hours or up to 24 hours for best results.
4. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
5. In a small bowl, whisk egg white, honey, and lemon juice until frothy. Pour this mixture over the wings and mix well to coat. Sprinkle the za’atar over the wings, tossing until evenly coated. Arrange the wings in a single layer on the prepared baking sheet.
6. Bake for about 20 minutes or until the bottoms of the wings begin to brown. Remove from the oven and flip the wings.
7. Return to the oven and bake for another 20-30 minutes, or until the wings are deep golden brown and the meat easily comes off the bone.
8. Let the wings rest for 5-10 minutes before serving. Transfer to a serving platter, drizzle with olive oil, and garnish with parsley. For extra flavor, sprinkle additional sumac or za’atar on top. If you prefer a sweeter glaze, drizzle with a bit more honey before serving.