Thanks To The Super Bowl, I Have An Excuse to Eat Chicken Wings!
Like I really needed an excuse…
Packed with flavour, these crispy, baked chicken wings are gluten and oil free
Although, I have to confess, even with my love of chicken wings, I rarely make them at home. These though were so incredibly easy and quick, I also made a batch of the old Buffalo standby.
These wings though were deliciously seasoned and fitting to my recent obsession for North African and Middle Eastern flavours. Zata’ar and chili, cumin and lemon zest go so well together without overpowering the nice, crispy but super moist organic chicken.
Served with a quickly made lemon tahini sauce for an optional drizzle, these wings did not last long. I will definitely make them again.
Good thing I made the Buffalo back-up.
CUMIN LEMON CHICKEN WINGS
12 Chicken Wings, tips removed and split (24 pieces)
1/2 teaspoon Salt
1 teaspoon Cumin
1 teaspoon Lemon Zest
1 teaspoon Zata’ar
1/4 teaspoon Korean Chili Powder
1/8 teaspoon Freshly Ground Black Pepper
Preheat oven to 500ºF. Line a baking sheet with foil.
Pat all of the wings dry with a paper towel.
Combine all of the spices and zest in a medium bowl and add chicken wings. Toss to coat.
Bake for 20 minutes, turning over after 10.
Serve with lemon wedges and Tahini Drizzle Sauce.
Tahini Drizzle Sauce
3 Tablespoons Tahini
Juice of One Lemon
1 Tablespoon Olive Oil
1/4 teaspoon Cumin
Mix everything together adding enough water to create desired, creamy, drizzle-able consistency.