Middle Eastern · Dinner
Grilled Chicken Wings
Bone-in chicken wings marinated in lemon juice, garlic, cumin and sumac, then grilled over high heat until the skin chars and the meat pulls easily from the bone. Finished with fresh parsley and a squeeze of lemon, served with garlicky yogurt for dipping.
$4
15 minsPrep
20 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
454Calories
36.5gProtein
31.4gFat
6.8gCarbs
2.3gSugar
1.1gFiber
1089mgSodium
247mgChol
7.2gSat Fat
520mgPotassium
98mgCalcium
2.2mgIron
0.8mcgVitamin B12
14mgVitamin C
Goes well with
Stella Artois or pale lager
local
Ayran
international
gluten-free
protein-rich
low-carb
herb-salt
hidden-gems
gluten-free
Instructions
1
Prep
Whisk lemon juice, olive oil, garlic, cumin, sumac, paprika, salt and pepper together into a marinade.
2
Marinate
Cover the wings in marinade and refrigerate for 45 minutes.
3
Grill
Heat grill to high and cook wings 8–10 minutes per side, turning once, until skin chars and juices run clear.
4
Plate
Transfer wings to plate, scatter parsley over top, squeeze lemon wedge over, and serve with yogurt.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 19 oz540g bone-in chicken wings
- 44 tablespoons (60ml) lemon juice
- 44 tablespoons (60ml) olive oil
- 6 cloves6 cloves garlic
- 2 tsp2 tsp ground cumin
- 2 tsp2 tsp sumac
- 1 tsp1 tsp smoked paprika
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 22 tablespoon parsley
- 1/2 cup120g plain yogurt
- 22 small clove garlic
- 22 lemon wedge
