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Barbie dazzlers: Chicken wings with tahini and za'atar 

57064463 0 image m 13 1650972788193
57064463 0 image m 13 1650972788193

Could you use store-bought za’atar for this? Absolutely, but it won’t be the same dish, so keep that in mind. This recipe makes plenty of zaatar, tastes a thousand times better, and is good for tossing on anything from eggs in the morning to flatbreads, salads, and grilled fish. Tahini sauce and za’atar can be prepared the day before.

FOR 6 TO 8 PEOPLE

SETUP Indirect cooking

PREP TIME 25 minutes, plus a minimum of 3 hours marinating (or overnight if possible)

COOKING TIME 30 minutes

1 tbsp Turkish red chilli paste (biber salcasi, see tip)

75ml sunflower oil

juice of 1 lemon

4 garlic cloves, crushed or finely grated

1 heaped tablespoon of pul biber (Aleppo pepper, see advice)

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20 chicken wings (separated into dishes and drums if desired)

sea ​​salt

ZA’ATAR

150g sesame seeds

4 teaspoons sea salt

2 tablespoons sumac

2 tablespoons dried chili flakes

2 tablespoons dried thyme

1 tablespoon dried oregano

1 teaspoon ras el hanout

½ teaspoon edible rose petals (see tip)

TAHINI SAUCE

8 garlic cloves, crushed

6 tablespoons of tahini

juice of 4 lemons

2 tablespoons olive oil

  • Mix the biber salcasi, sunflower oil, lemon juice, garlic and pul biber to make the marinade. Place the wings in a non-reactive dish and add the marinade, mixing well. Cover and refrigerate overnight or at least 3 hours.
  • To make the za’atar, first toast the sesame seeds in a dry skillet over medium heat until golden brown, watching carefully that they don’t burn and stirring regularly. Let them cool, then mix them with all the other ingredients. Store in an airtight container away from bright light. The za’atar will stay fresh for a few weeks.
  • To make the tahini sauce, mix the garlic in a bowl with the tahini. Slowly stir in the lemon juice and soften with a little cold water and a little salt. Finally, whisk in the olive oil. It should be crisp and well seasoned.
  • Prepare a barbecue for indirect cooking over medium heat, with the coals placed in the center of the barbecue and the space around the edge.
  • Once the barbecue is ready, arrange the marinated wings in a circle around the coals, but not directly on them. Bake the wings for about 30 minutes, turning occasionally, until cooked through and caramelized. You can move the wings further into the center of the grill as the coals burn.
  • Serve wings drizzled with tahini sauce and sprinkled with za’atar.
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COOK INDOORS Preheat oven to 200C/180C fan/gas 6. Bake the wings on a roasting pan for about 45 minutes or until crispy and cooked through.

POINT Biber salcasi is available from amazon.co.uk or souschef.co.uk; find pul biber and rose petals at Waitrose.


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