Serves 4
105 min
Chicken Wings with Honey and Za'atar
Recipe GLPRd05de3726edcac
Succulent chicken wings slow-cooked in fat until tender, then roasted until crispy and glazed with a tangy honey mixture infused with urfa pepper and za'atar spice. Finished with toasted sesame seeds, sea salt, and fresh chives for a Middle Eastern–inspired dish with deep, complex flavors.
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Ingredients
36 Chicken wings
1 Tbsp Salt
1½ tsp Black pepper
8 cups Canola oil (or rendered chicken fat, duck fat, or lard)
1 cup Honey
2 Tbsp White wine vinegar
1 tsp Urfa pepper
2 Tbsp Za'atar
2 tsp Toasted sesame seeds
Sea salt
Fresh chives, sliced
Directions
Season the chicken wings generously with salt and black pepper on all sides.
Heat the canola oil (or alternative fat) in a large pot to 200°F over a gentle simmer, stirring occasionally to ensure even heating. The fat should be hot but not smoking—aim for a gentle, steady temperature.
Carefully place the seasoned wings into a large roasting pan (10×15 inches or similar capacity). Pour the hot oil over the wings until they are submerged or nearly covered.
Cover the pan tightly with aluminum foil and transfer to a 200°F oven. Maintain this gentle temperature and cook for 1 hour and 20 minutes, allowing the wings to become very tender while poaching in the fat.
Remove the pan from the oven and let the wings cool slightly. Using a slotted spoon, carefully transfer the wings to a bowl of ice water and let them cool to room temperature. This stops the cooking and sets the skin.
Remove the cooled wings from the ice bath and place them on a wire rack over a baking sheet. Pat dry with paper towels to remove excess moisture. (At this point, the wings can be stored in the cooking fat in an airtight container in the refrigerator for up to 2 weeks.)
In a small bowl, whisk together the honey, white wine vinegar, urfa pepper, and za'atar until fully blended and smooth. Set the glaze aside.
Preheat your oven to 400°F. Place the dried wings on a baking sheet or roasting pan in a single layer.
Roast the wings in the 400°F oven for 12 minutes until they are deeply browned and golden, with crispy edges. The internal temperature of the wings should reach at least 165°F.
Transfer the hot roasted wings to a serving platter. Drizzle the honey-za'atar glaze over the wings while they are still warm, ensuring even coating.
Sprinkle the wings with toasted sesame seeds, a pinch of sea salt, and the sliced fresh chives. Serve immediately.
