Prep 5 mins
Cook 1 hr
Oven roasted wings (or thighs) with a sprinkle of this and a sprinkle of that -- and at the end drizzled with honey and lemon! YUM! :) For easy cleanup, roast wings on parchment paper -- look for za'atar spice mix at international markets or specialty grocery stores! :)
- onion powder
- garlic powder
- cayenne pepper (a little or a lot ~ you control the heat!)
- za'atar spice mix (dried thyme, marjoram or oregano, sumac, sesame seeds)
- 21 chicken wings (whole, or a mixture of flats and drummettes ~ or about 3.5 lbs thighs)
- 1⁄2 large lemon (juiced and seeds removed)
- 1⁄4 cup honey
- Preheat oven to 375°F.
- Place chicken wing (or thigh) pieces on a parchment paper lined cookie sheet with sides.
- Sprinkle both sides of chicken wing pieces LIGHTLY with salt, onion powder, garlic powder, and cayenne pepper ~ and LIBERALLY with the za'atar spice mix to suit your tastes!
- Oven roast chicken wing (or thigh) pieces for 30 minutes at 375F ~ TURN PIECES OVER and continue roasting for another 25-30 minutes.
- Combine the juice from 1/2 of a large lemon with 1/4 cup honey and drizzle over chicken pieces ~ turn wings and drizzle other side.
- Roast wings (or thighs) for 5-10 minutes more.
- Remove wings (or thighs) from oven and cool for 10-15 minutes before eating.
- Supply lots of napkins!
This works out really well on the grill, using boneless thighs. We buy za'atar by the bag and this seemed like a great opportunity to use some up on about 1 1/2 pounds of thighs. We mixed 2 tablespoons of za'atar with 1/4 tsp. salt, 1/2 tsp. onion powder, 1/4 tsp. garlic powder, 1/8 tsp. cayenne, and added 1 tsp. smoked paprika, put the mixed rub on the meat, and let it sit in the fridge a couple of hours before grilling. The honey and lemon mixture at the end is wonderful, not too sweet. Don't apply it until then, as it would likely burn. The rub and glaze would be wonderful on almost anything you grill, especially pork.
I make a homemade version of za'atar and this is the recipe I use: Recipe #16621 although I replace thyme with marjoram. All the seasonings and spices were placed in a bag along with the chicken and then shaken to evenly distribute the spices. After drizzling the honey on the meat, I allowed it to bake for 10 minutes total but be sure to watch this carefully as not to burn the chicken. (Local blackberry honey, too.) Served over orzo pasta and with a simple romaine salad. Green onions garnished on top. Thanks for posting.
I wanted to see if I could get away with using a sugar-free honey in this and I'm glad I did because it worked out fine. Very tasty and enjoyable!