Middle Eastern·Appetizer
Za'atar Roasted Chicken Wings
These oven-roasted chicken wings feature a bold, earthy, and citrusy Mediterranean spice blend. Using a clever 'glue' of egg white and honey ensures the za'atar coating sticks perfectly for a deeply flavorful and crispy finish.
Prep
20m
Cook
45m
Total
185m
Serves
4
Method
- 01
Cut the chicken wings into drums and flats, discarding the wing tips or saving them for stock. Toss the wings in a bowl with kosher salt and garlic powder. Cover and refrigerate for at least 2 hours, or ideally overnight.
Watch · 1:25
- 02
Prepare the za'atar blend by crushing dried thyme and marjoram in a mortar and pestle until fairly fine. Transfer to a bowl and mix with sumac, toasted sesame seeds, ground cumin, black pepper, and cayenne.
Watch · 2:03
- 03
In a separate bowl, combine one egg white, honey, and the juice of half a lemon. Whisk vigorously until the mixture is nice and foamy to break down the viscosity of the egg white.
Watch · 3:38
- 04
Remove wings from the fridge and pour the egg white mixture over them; toss to coat. Add the za'atar spice blend and mix thoroughly until every wing is evenly encrusted.
Watch · 4:13
- 05
Arrange the wings in a single layer on a parchment-lined baking sheet, spacing them out evenly. Bake in the center of a preheated 400°F (200°C) oven for 20 minutes.
Watch · 5:03
- 06
Remove the pan and flip each wing to ensure even browning and prevent the honey from charring too much on one side. Return to the oven for another 20 to 25 minutes until cooked through and deeply browned.
Watch · 5:32
- 07
Let the wings rest for a few minutes. Serve garnished with a drizzle of olive oil, an extra sprinkle of sumac, and freshly chopped parsley. Pair with tahini or yogurt sauce for dipping.
Watch · 6:45
From Chef John
“It's fine... well, I mean it's not fine, but it's fine. You know what I mean.”
“As you might know, I am paid by the step.”
“You are, after all, the food wish star of your chicken wings with za'atar.”