Kicking off the long weekend here in Minnesota with some wings. Had an idea about doing something with a bit of a middle eastern flavor to it so I threw something together with what I had on hand. Overall I’m super pleased with the results. I fucked up a bit on the sauce and accidentally added too much lemon juice but overcome that mostly with the addition of some tahini and Aleppo pepper.
To prep the wings, I brined them with salt, turbinado and fresh garlic. I don’t normally brine wings but I’m an idiot and left these in the fridge uncovered for a couple of days and the skin was looking a bit dry in spots.
For the sauce, I mixed about a half cup of Bulgarian yogurt, 1 tbsp olive oil, 1/4 tsp black pepper, 1/2 tsp zatar, and a small handful of parsley, cilantro and oregano from my hydroponic garden. At this point I tended to add a tsp or so of lemon juice. Because of beers, i instead added about a tbsp or so. It tasted pretty tart so I added some tahini and a bit more yogurt to balance things out
For the wings, before cooking, I gave them a light rub in duck fat and tossed them with garlic powder and black pepper. Spun them on the rotisserie with a tiny piece of apple wood until they looked nice and crispy.
Post spin, I tossed the wings in about 1.5 tbsp of zatar and 2 tsp of Aleppo pepper.
Overall, super happy with the results, the apple wood didn’t overpower the zatar and Aleppo. The sauce was still a bit too tart but seems like a solid concept to try again with less lemon juice.
by 13daysaweek