Jonathan's dry-rub chicken wings
1 LB CHICKEN WINGS (about 10-13 drums and flaps)
1 TSP BAHARAT
½ TSP SALT
Toss wings with salt and Baharat and let them marinate for at least 30 mins. Preheat the oven to 375ºF. Arrange the wings in a single layer on a baking rack and bake for 20 minutes. Remove the wings and flip to the other side, and then bake for another 15 minutes. When complete, turn the broiler on high, skin side up, and broil for another 2 minutes, until golden brown.
Serves 1-2. You can double or triple this recipe easily.
Optional: Serve with sliced carrots and celery and garlicky yogurt dip (recipe below)
1 CUP PLAIN YOGURT (FULL FAT)
½ CLOVE GARLIC
3-4 TBSP EXTRA VIRGIN OLIVE OIL
2 TBSP GRATED CUCUMBER (OPTIONAL)
¼ TSP SALT
Mix all ingredients together and enjoy.
Featured product
aromatic ◦ warm ◦ balanced
A fragrant blend that will enhance the natural flavours of most meats and vegetables alike. This is the most versatile blend I make, it'll add a deep flavour to any roasted meats, stews, roasted vegetables, or can add a warm spiced flavour to simple things like rice or quinoa.
Must try: Use this blend to make Mujadara, or sprinkle it on some cauliflower with olive oil and salt and roast.
55g