From Matt Moore’s best selling book, SERIAL GRILLER!
Za’atar Spiced Wings – SERVES 6 (4 OR 5 WINGS PER PERSON)
Hands-On: 30 minutes | Total: 1 hour, 30 minutes, including 1 hour marinating
Chicken wings hot off the grill are heavenly. I like recipes that deviate from the usual barbecue or buffalo spice. Za’atar is a Middle Eastern seasoning— generally a blend of tangy sumac, thyme, oregano, marjoram, sesame seeds, and salt. It’s an aromatic blend that amps up the flavors of grilled meats and melds beautifully with charcoal’s smoke so that the end result is familiarly addictive yet deliciously new.
- ¼ cup canola oil
- ¼ cup fresh lemon juice (from 2 lemons)
- 3 tablespoons za’atar
- 3 tablespoons honey
- 1 teaspoon ground sumac
- 2 teaspoons kosher salt
- 3 pounds chicken wings (about 13 wings), wing flats, drumettes, and tips separated, and tips discarded
- 3 tablespoons chopped fresh cilantro
- 1 teaspoon toasted sesame seeds
Whisk together the oil, lemon juice, za’atar, honey, sumac, and 1 teaspoon of the salt in a large bowl. Add the wing pieces; toss to coat. Cover and refrigerate for 1 to 2 hours.
Open the bottom vent of your Goldens’ Cast Iron grill completely. Light a charcoal chimney starter filled with charcoal. When the coals are covered with gray ash, pour them onto the bottom grate of the grill, and then push to one side of the grill. Adjust the vents as needed to maintain an internal temperature of 400° to 450°F. Coat the top grate with oil; place on the grill.
Remove the wings from the marinade; discard the marinade. Place the wings on the oiled grates directly over the side with the coals. Grill, covered, until charred, 8 to 10 minutes, turning once halfway through cook time. Move the wings to the side without the coals. Grill, covered, until a thermometer inserted in thickest portion of the wings registers 160°F, about 10 minutes. Transfer the wings to a serving platter; sprinkle with cilantro, sesame seeds, and remaining 1 teaspoon salt.
