Chicken Wings with Tahini

From Matthew Altizer

2013 Jul/Aug

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.


Tahini Sauce:

  • 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.