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Chicken wings tahini dressing
Kamado
4
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30 Minutes
Easy
Ingredients
- 1 kg chicken wings
- 2 tablespoons of Greek yogurt
- 4 tablespoons of tahini
- 1 tablespoon of honey
- 2 tablespoons of olive oil
- 2 tablespoons of lemon juice
- 2 tablespoons of za'atar
- 1 tablespoon of garlic powder
- 1 tablespoon of cumin
- 1/2 tablespoon cayenne pepper
- 1 tablespoon of pepper
- 1 tablespoon of salt
- 1 tablespoon of pomegranate seeds (optional)
- 1 Lebanese bread
TiGER FiRE Accessories
No items found.
Ingredients
- 1 kg chicken wings
- 2 tablespoons of Greek yogurt
- 4 tablespoons of tahini
- 1 tablespoon of honey
- 2 tablespoons of olive oil
- 2 tablespoons of lemon juice
- 2 tablespoons of za'atar
- 1 tablespoon of garlic powder
- 1 tablespoon of cumin
- 1/2 tablespoon cayenne pepper
- 1 tablespoon of pepper
- 1 tablespoon of salt
- 1 tablespoon of pomegranate seeds (optional)
- 1 Lebanese bread
TiGER FiRE Accessories
No accessories required
Preparatory work:
- Marinate the chicken wings with the za'atar and half the cumin, half the garlic powder, half the cayenne pepper, pepper, salt and olive oil.
Let's cook!
- Fill the kamado with charcoal and some smoking wood of your choice.
- Warm up the kamado to 120°C with deflector.
- Smoke the chicken wings at 120°C to a core temperature of 75°C.
- Remove the chicken wings and deflector from the kamado and let the temperature rise to 220ºC.
- Grill off at 200°C until crisp and golden brown.
- Mix the tahini with the Greek yogurt, honey, lemon juice, garlic powder and the rest of the spices and a pinch of salt to make a smooth dressing.
- Sprinkle some pomegranate seeds over the chicken wings and serve with the dressing.
Suggestion
A delicious bread dish with this is Lebanese flatbread. Easy to make and a perfect match.
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