Sumac and Za’atar Chicken Wings with Garlic Toum
Oven-baked wings dusted with tangy sumac and herby za’atar, served with a fluffy, sharp Lebanese garlic sauce.
Raw materials
Dry the wings well. The spice mix sticks and the skin blisters.
Ingredients
Method
Add the oil to the toum in a very thin stream. Rushing it splits the sauce.
- 01Thaw
Thaw the chicken in the fridge overnight, about 12 hours, still in its pack. Never thaw on the counter. Pat dry before cooking.
- 02Season
Pat the wings dry. Toss with the baking powder, spice mix, oil and salt.
- 03Bake
Lay on a rack over a tray. Bake at 220 °C for 40 minutes, turning once, until crisp and deep golden. Cook until no pink remains and the juices run clear, or 74 °C at the thickest part if you use a thermometer.
- 04Start the toum
Blend the garlic, salt and 1 tablespoon lemon juice to a paste in a small blender.
- 05Emulsify
With the blender running, drizzle in the oil a few drops at a time, alternating with the remaining lemon juice and cold water, until white and fluffy.
- 06Serve
Pile the wings on a plate, sprinkle with parsley and serve with the toum and lemon.
Questions
What if my toum splits?+
Start again with a spoonful of the split sauce and slowly beat the rest in.
Is toum safe to keep?+
It contains raw garlic. Keep it covered in the fridge and use within 3 days.