Za'atar Chicken Wings

Ingredients

• 2 tablespoons dried thyme
• 1.5 teaspoons marjoram
• 1 tablespoon sumac
• 1 tablespoon toasted sesame seeds
• 1 tablespoon ground cumin
• 1 teaspoon ground black pepper
• 0.25 teaspoons cayenne pepper

Instructions

1. 1

   For za'atar, grind thyme with a mortar and pestle, or using a spice grinder. Add marjoram and grind fine; place thyme and marjoram in a small bowl.

2. 2

   Add sumac, sesame seeds, cumin, black pepper, and cayenne, and stir thoroughly. Store in an airtight container until needed.

3. 3

   For wings, cut whole wings into flat and drum sections, and add to a bowl. Add salt and garlic powder, and mix thoroughly. Cover; refrigerate for at least 2 or up to 24 hours.

4. 4

   Preheat the oven to 400 degrees F (200 degrees C). Line a sheet pan with parchment.

5. 5

   Whisk egg white, honey, and lemon juice together in a small bowl until foamy. Pour over wings and stir thoroughly. Add za'atar, and toss until evenly coated. Arrange wings, evenly spaced, on the prepared pan.

6. 6

   Bake in the preheated oven until bottoms of wings start to brown, about 20 minutes. Remove from the oven; turn wings over.

7. 7

   Continue baking until wings are well browned, and meat easily pulls off the bone, 20 to 30 minutes more.

8. 8

   Rest wings for 5 to 10 minutes before serving. Place on a serving tray, drizzle with olive oil, and top with parsley. Sprinkle with additional sumac or za'atar if desired. For a sweeter, stickier version, drizzle with a little more honey.