Hola Mi Gente,
I don’t know about you, but I LOVE chicken wings. What a champion among finger foods, am I right?? I love their crispness–all the nooks and crannies that flavor can seep into. I love the infinite combinations available. They are just such an ultimate comfort food.
There was a time in my life where I refused to eat things with my hands, and even then I loved wings. Even when it took me 40 minutes to eat six of them, because I was picking them apart with my cutlery. I’ve left that world behind since then, and now can enjoy the hands-on approach to eating wings.
This particular recipe is near and dear to my heart because of the combination of flavors. It’s not a very typical wing flavor, but it SHOULD be. The star of the show is Za’atar, a Middle Eastern spice mix. Although it varies regionally, it is typically a blend of Sumac, Sesame, Thyme, Cumin, and Oregano. And I don’t know about you, but my maximalist tastebuds just want to sing thinking about the combination of those. Add in conjunction a little lemon zest, white pepper, kosher salt, sugar, and olive oil, and you have these beauties. Impossible to dislike. Impossible to stop eating, and because they’re oven baked instead of fried, you can feel a little better about how many you eat. Pair them with some Sumac Onions, and maybe a little Turkish Red Lentil Soup for a nice night of mezzes.
Love, love, love,
Za'atar Wings
Ingredients
- 2 TSP Za'atar Seasoning I find this at Kroger/Fred Meyer OR online
- 1/2 Lemon Zested + Juiced
- 1.5 TBSP Kosher or Coarse Salt
- 1/4 C Olive Oil
- 1 TSP Sugar
- 1/2 TSP Finely Ground White Pepper
- 2-3 LBS Chicken Party Wings
Instructions
- Preheat oven to 425. Combine oil, za'atar, lemon + zest, salt, sugar, and pepper in a bowl. Dip Chicken wings in the mixture, and place on racks on a sheet pan. Bake for 25 minutes, rotating the pan at around minute 15. Remove from oven and let cool for about 3 minutes before serving. Enjoy!
Mary-Beth Johnson
Mary-Beth is a creative, food-obsessed, Georgia transplant living Chicago. She is proudly and fiercely Latina, and more specifically Chapina. In her day to day she is a food educator to students around Chicagoland aged 3 to 80+, both virtually and in-person. She is passionate about cultivating the truth that every person has an understanding of food that deserves being brought to the table, and that time in the kitchen can be sacred, passionate, and an act of love for self and others. Outside the kitchen you can find her at the intersections of infertility, chronic illness, and a deep love for the dignity of all humans. She hopes to create a space that is holistic about the role of food in the social, political, relational, and physiological dynamics of our world.
