Chicken Wings with Tahini
From Matthew Altizer
This recipes works equally as well with chicken thighs – just marinate them for a few more hours. The tahini sauce recipe also makes a wonderful salad dressing or a sauce for almost any Middle Eastern dish.
- 2 T. tahini paste
- 3 garlic cloves, crushed to a paste with salt
- 1 t. smoked paprika
- 1 t. ground cumin
- juice of one lemon
- 1 T. olive oil
- kosher salt and black pepper
- 12 chicken wings, rinsed under cold water and patted dry
- 1 small bunch parsley, chopped
- 1 lemon, quartered
To make the tahini sauce, mix the tahini with the garlic, paprika and cumin in a large bowl, add the lemon juice and olive oil, whisking until mixed. The tahini might seize up at first, just whisk in a few drops of warm water until the sauce becomes liquid again. Season to taste.
Add the chicken wings to the bowl and toss to coat. Let them marinate for 1 hour at room temperature or 2 hours in the fridge. Preheat a grill over medium-high and grill the chicken wings for 7-10 minutes, or until crispy and slightly charred on the outside. Remove the wings to a platter and sprinkle with the chopped parsley. Serve immediately with lemon wedges to drizzle on top. Serves 4.