Za’atar Chicken Wings

Prepare the Za'atar Spice Blend: Grind the dried thyme and marjoram together using a mortar and pestle or a spice grinder until finely ground. Transfer the mixture to a small bowl. (5 minutes)

Combine Spices: Add the sumac, toasted sesame seeds, ground cumin, black pepper, and cayenne pepper to the bowl with the thyme and marjoram. Stir thoroughly to ensure all spices are well combined. Store in an airtight container until ready to use. (2 minutes)

Prepare Chicken Wings: If using whole chicken wings, cut them into flat and drum sections. Place the wing sections in a large bowl. Add kosher salt and garlic powder to the wings and mix thoroughly to ensure they are evenly coated. (5 minutes)

Marinate: Cover the bowl of seasoned wings and refrigerate for a minimum of 2 hours, or up to 24 hours. This allows the flavors to penetrate the chicken. (2 hours to 24 hours)

Preheat Oven: Preheat your oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper for easy cleanup. (5 minutes)

Create Egg White Mixture: In a small bowl, whisk together the egg white, honey, and lemon juice until the mixture is light and foamy. (3 minutes)

Coat Wings: Pour the egg white mixture over the refrigerated chicken wings. Stir thoroughly to ensure each wing is evenly coated. Add the prepared za'atar spice blend to the wings and toss until they are generously and uniformly coated. (5 minutes)

Arrange on Baking Sheet: Arrange the coated chicken wings in a single layer on the prepared baking sheet, ensuring they are evenly spaced to allow for proper air circulation. (3 minutes)

Bake: Place the baking sheet in the preheated oven and bake for approximately 20 minutes, or until the bottoms of the wings begin to brown and crisp. (20 minutes)

Flip and Continue Baking: Remove the baking sheet from the oven and carefully flip each chicken wing over to ensure even cooking. Return the baking sheet to the oven and continue baking for an additional 20 to 30 minutes, or until the wings are well-browned and the meat easily pulls away from the bone. (20-30 minutes)

Rest and Garnish: Once the wings are cooked through, remove them from the oven and allow them to rest for 5 to 10 minutes before serving. Transfer the wings to a serving tray. Drizzle with olive oil and sprinkle with fresh chopped parsley, if desired. For an extra touch of flavor, sprinkle with additional sumac or za'atar. If you prefer a sweeter, stickier finish, drizzle with a little more honey. (5-10 minutes)