I never cooked with za'atar before meeting my husband, who is Arabic. Clearly, I was missing out for many years. Za'atar is a blend of spices (with thyme being the main ingredient) and can be used in anything from meats to flatbreads or veggies. The flavor is unique and hard to describe, and since it is increasing in popularity, becoming easier to find in grocery stores. I wanted to make a dish that was Middle Eastern-influenced and really highlighted the za'atar. I also wanted to use the grill since the weather is finally beautiful out. This dish was inspired by Ottolenghi's Roast Chicken with Sumac, Za'atar, and Lemon from the Ottolenghi Cookbook. My husband proclaimed this dish "felt like something that would be served in a restaurant, at home." Hope you enjoy! —MariaR
Test Kitchen Notes
WHO: Maria Rivera is a brand-new Food52 community member (and a pediatrician!). She lives in D.C.
WHAT: Chicken wings with all the thyme (well, za'atar) in the world.
HOW: Marinate chicken wings overnight in a Middle Eastern-inspired spice blend. Coat with za'atar, grill, and serve sprinkled with *more* za'atar and a creamy fava-feta dip.
WHY WE LOVE IT: Yes, you have to marinate these wings overnight—but they are indeed all the better for it, and afterwards, need only a quick spell on the grill. Paired with the fava-feta dip, they're our new favorite way to make wings: totally unexpected, perfectly matched with the dip, and a little bit spicy. And, might we add, a welcome, refreshing, herby departure from sticky-sweet wings. —The Editors
2 as entrée, 4 as appetizer
1 1/2 teaspoons
red onions, thinly sliced
garlic cloves, crushed
ground black pepper
Juice of 1 large lemon
chicken wings, both drumsticks and wings
Fava Bean Feta Dip
1 1/2 cups
frozen fava beans (with shell, or 1/2 cup shelled)
labneh (can sub for full-fat Greek yogurt or sour cream)
feta (I used goat feta, can use normal feta also)