Lebanese Chicken Wings

SAVORY

Jan 7

Tahini Hot Sauce, Peanut Dukkah, and Scallions

Chef Cassie Piuma of Sarma | Somerville, MA

INGREDIENTS:

Peanut Dukkah:
½ cup unsalted peanuts, lightly toasted
¼ cup sesame seeds, lightly toasted
2 tablespoons ground coriander seeds
1 tablespoon ground cumin seeds
2 teaspoons nigella seeds
1 teaspoon ground sumac
1 teaspoon ground fennel
½ teaspoon kosher salt or coarse sea salt

Toum:
4.5 ounces garlic cloves
2 teaspoons Diamond Crystal kosher salt
¼ cup lemon juice
3 cups neutral oil

Chicken Wings:
24 to 36 chicken wings, cleaned

Tahini Hot Sauce:
1 cup lightly browned butter
1 cup hot sauce
½ cup tahini
2 lemons, juiced
1 teaspoon chopped garlic
1 tablespoon Dijon mustard

To Assemble and Serve:
2 tablespoons ground coriander
2 tablespoons ground cumin
1 tablespoon ground allspice
1 tablespoon ground black pepper
1 tablespoon ground sumac
1 tablespoon dried mint
1 tablespoon ground Aleppo pepper
Scallions, sliced
Cilantro, chopped

METHOD:

For the Peanut Dukkah:
Mix all ingredients together and store in an airtight container.

For the Toum:
Place garlic, salt, lemon, and ¼ cup ice water in a Vitamix blender. Purée until smooth. Slowly add in oil, emulsifying until thick and creamy.

For the Chicken Wings:
Place wings in a bowl with Toum. Cover and let marinate overnight.

For the Tahini Hot Sauce:
Add all ingredients and ½ cup water to a Vitamix blender and purée until emulsified.

To Assemble and Serve:
Add spices, mint, and Aleppo to the Chicken Wings. Combine well, making sure each Chicken Wing is liberally coated. Place wings on a clean, hot grill and rotate regularly until nicely charred on all sides and cooked through. Transfer charred Chicken Wings to a serving plate and drizzle with Tahini Hot Sauce. Liberally sprinkle with Peanut Dukkah and garnish with scallions and cilantro.

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