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Za’atar Chicken Wings

chicken wings are gorgeous, fragrant, savory, and citrusy. The big, bold flavors are best served with tahini dipping sauce or any yogurt-based sauce.

CategoryAppitizer

Total Time30 min

DifficultyAdvanced

Yields7 servings

CuisineAmerican

Za’atar Chicken Wings

Recipe Ingredients

First of all, check if you have all the necessary ingredients for this recipe. Pay attention to the quantities!
  • Za'atar :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
  • 2 teaspoons sumac, for dusting

Recipe Instructions

Next, follow the steps to finalize your dish and finally be able to enjoy it!

  1. 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.

  2. Add sumac, sesame seeds, cumin, black pepper, and cayenne, and stir thoroughly. Store in an airtight container until needed.

  3. 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.

  4. Preheat the oven to 400 degrees F (200 degrees C). Line a sheet pan with parchment.

  5. 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.

  6. Bake in the preheated oven until bottoms of wings start to brown, about 20 minutes. Remove from the oven; turn wings over.

  7. Continue baking until wings are well browned, and meat easily pulls off the bone, 20 to 30 minutes more.

  8. 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.

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