Ingredients
The following ingredients have 8 Servings
- ½ cup tahini (if your tahini is very thick, add a couple of tablespoons of warm water to thin it out)
- 2 teaspoons lemon juice
- 1 tablespoon sumac
- 1 tablespoon za’atar
- 2 tablespoons extra virgin olive oil, such as Colavita
- ½-1 teaspoon kosher salt, to taste
- 2 pounds chicken wings, separated into 2 pieces
- ⅓ cup harissa paster or Jamie Geller Harissa mixed with olive oil and water
- 3 tablespoons tahini
- 2 teaspoons lemon juice
- 2 cups plus 2 tablespoons extra virgin olive oil, such as Colavita
- Garnish: sesame seeds, chopped scallions and lemon slices
Instruction
- Dipping Sauce: 1. Whisk tahini, lemon juice, sumac, za’atar, and evoo together in a small bowl. Set aside. If too thick thin with water or more lemon juice. Harissa Wings: 1. Preheat oven to 400°F, line a baking sheet with aluminum foil. 2. Pat wings dry with paper towels and place on prepared baking sheet. Season with salt and pepper. 3. Roast wings in a 400°F oven for 15 minutes. 4. In a large bowl, whisk harissa, tahini, lemon juice, and 2 tablespoons evoo together. 5. Pour 2 cups of evoo in a heavy frying pan, fitted with a deep fry thermometer, and place over medium heat. Once evoo reaches 360°F, fry wings, in batches, for 3 minutes, until crispy and brown. If you don’t have a thermometer, place the handle of a wooden spoon in the hot oil. If bubbles form around the spoon, your oil is hot. 6. Toss hot wings in harissa sauce and transfer to a serving platter. Sprinkle with sesame seeds and garnish with scallions and lemon slices. Serve with Tahini Dipping Sauce. Want recipes like this delivered straight to your inbox? Sign up now for Jamie Geller's Weekly Newsletter.
