Za’atar spiced chicken wings
Chicken wings with za’atar glaze and pomegranate: what’s not to like?
Za’atar-spiced chicken wings: za’atar here, za’atar there. Sometimes you come across an ingredient that’s so incredibly delicious that you want to use it everywhere. Well, in that case, you do. In the spice mix, in the glaze, and in the final garnish.
500 ml pomegranate juice
3 tbsp sunflower oil
1 kg chicken wings
1 tbsp za’atar (Middle Eastern spice blend)
3 tbsp BBQ rub (such as Smokey’s Cheeky Chicken)
4 tbsp sunflower oil
3 cloves of garlic, finely chopped
100 g honey
2 tbsp red wine vinegar
1 tbsp butter
1 tbsp za’atar
¼ bunch of cilantro, stems and leaves
¼ bunch of parsley
100 g pomegranate seeds
50 g roasted hazelnuts
1 tbsp za’atar
What you need:
BBQ or grill for direct grilling
How to make:
Preparation: 30 minutes
Cooking: 30 minutes
In a saucepan, reduce the pomegranate juice until it thickens. Be very attentive because it can go from liquid to sticky to burnt and stuck very quickly. Set it aside.
Prepare a BBQ for direct grilling and heat it to a temperature of 180°C. Coat the chicken wings with sunflower oil, season them with za’atar and the BBQ rub. Grill the wings for approximately 25 minutes until they reach a minimum internal temperature of 72°C, turning them occasionally.
While the chicken is grilling, prepare the glaze by heating the sunflower oil in a pan and sauté the garlic until it becomes golden brown and soft. Then, add the remaining ingredients and keep the glaze warm until needed.
Once the chicken is cooked, transfer it to a bowl, pour the warm glaze over it, and toss to coat thoroughly. Place the chicken on a serving platter and garnish with cilantro, parsley, pomegranate seeds, roasted hazelnuts, and, as you may have guessed, some extra za’atar.