I had such a great time in New York this last week- tons of great meetings, a really fun event at Better Homes and Gardens, and of course lots of great food and fashion week people watching- not to mention it was in the 80’s every day.

But by Friday morning I was ready to go back to my family and caught the early flight out.

Only it was so early that I dozed in the Uber on the way to the airport. And I vaguely remember my phone slipping off my lap and thinking- “oh, I will grab it when I get out.” Only I didn’t. I realized that I was missing my phone in the security line, because, I mean- who doesn’t need to scroll through instagram at 5AM while waiting in the security line?

Lebanese Chicken WIngsAnyways- due to inflight wi-fi, I got my little brother who just happened to be in the city to call the Uber driver who swore up and down he didn’t see it. Gahhh. Long story short I have no phone. I just couldn’t bring myself all weekend to go and deal with it. So probably for the first time in 15 years I have gone phone free for 72 hours. I kinda like it. Except for I am in instagram withdrawals so I gotta go deal with this Monday morning. It’s time. In the mean time I have been enjoying family time and am currently watching Sunday night Football with my family and I had to make more chicken wings. Cause I just couldn’t help myself

. Lebanese Chicken WIngs

But these are not just your average chicken wings. These are waaaay out there in the realm of gourmet chicken wings.

I went with a complex set of flavors and textures that all make up a Lebanese flavor profile. (Remember these Lebanese French Fries?) Sweet honey, and tart pomegranate, nutty pistachio, garlic, cilantro and the curious spice zatar is such an awesome compliment to the crispy fried chicken wings. Surprise your guests with these chicken wings at your next tailgate and they will freak out!

(They would also be awesome served over steamed jasmine rice)

 

Recipe: Lebanese Chicken Wings

Ingredients

  • 2 cup pomegranate juice
  • 2.5 lbs chicken wings (with tips)
  • 2 cups Gluten Free All Purpose Flour
  • 2 teaspoons Kosher salt
  • Oil for frying
  • 3 cloves garlic, minced
  • 3 tablespoons vegetable oil
  • 1/2 cup honey
  • 2 tablespoon red wine vinegar
  • 1 tablespoon zatar spice blend (you can find this in the spice aisle)
  • 3 tablespoons toasted pistachios
  • ¼ cup fresh cilantro, stems and leaves
  • ¼ cup pomegranate seeds

Instructions

  1. In a small saucepan, add the pomegranate juice and reduce to about ½ cup over low heat (until syrupy).
  2. Rinse the chicken wings with cold water and drain. Meanwhile prepare a large baking dish with the gluten free flour and salt.
  3. Bring a large heavy pot with several inches of vegetable or peanut oil up to 375 degrees.
  4. While you are waiting for the oil to come to temperature, add the chicken wings to the flour and salt mixture and toss to coat lightly in the flour. You will probably have to do this in two batches (same with the frying.)
  5. When the oil is at the appropriate temperature (I always use a thermometer for deep frying) gently add the chicken wings to the oil.
  6. While the chicken wings are frying (stir and flip occasionally over about 12 minutes) begin the sauce.
  7. In a small sauce pan add the oil and the minced garlic and sauté over low heat for 2-3 minutes until golden and soft. Add the honey and the red wine vinegar and whisk together. When the chicken wings come out of the fryer transfer them to a bowl and toss with the sauce (but only half if you are frying half at a time).
  8. Drizzle the finished chicken wings with the pomegranate syrup and then sprinkle with the zatar. Sprinkle with the pistachios, pomegranate seeds and the cilantro

Preparation time: 10 minute(s)

Cooking time: 12 minute(s)

Number of servings (yield): 6

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Categorized: Appetizers, Poultry, Recipe Index
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I had such a great time in New York this last week- tons of great meetings, a really fun event at Better Homes and Gardens, and of course lots of great food and fashion week people watching- not to mention it was in the 80’s every day.

But by Friday morning I was ready to go back to my family and caught the early flight out.

Only it was so early that I dozed in the Uber on the way to the airport. And I vaguely remember my phone slipping off my lap and thinking- “oh, I will grab it when I get out.” Only I didn’t. I realized that I was missing my phone in the security line, because, I mean- who doesn’t need to scroll through instagram at 5AM while waiting in the security line?

Lebanese Chicken WIngsAnyways- due to inflight wi-fi, I got my little brother who just happened to be in the city to call the Uber driver who swore up and down he didn’t see it. Gahhh. Long story short I have no phone. I just couldn’t bring myself all weekend to go and deal with it. So probably for the first time in 15 years I have gone phone free for 72 hours. I kinda like it. Except for I am in instagram withdrawals so I gotta go deal with this Monday morning. It’s time. In the mean time I have been enjoying family time and am currently watching Sunday night Football with my family and I had to make more chicken wings. Cause I just couldn’t help myself

. Lebanese Chicken WIngs

But these are not just your average chicken wings. These are waaaay out there in the realm of gourmet chicken wings.

I went with a complex set of flavors and textures that all make up a Lebanese flavor profile. (Remember these Lebanese French Fries?) Sweet honey, and tart pomegranate, nutty pistachio, garlic, cilantro and the curious spice zatar is such an awesome compliment to the crispy fried chicken wings. Surprise your guests with these chicken wings at your next tailgate and they will freak out!

(They would also be awesome served over steamed jasmine rice)

 

Recipe: Lebanese Chicken Wings

Ingredients

  • 2 cup pomegranate juice
  • 2.5 lbs chicken wings (with tips)
  • 2 cups Gluten Free All Purpose Flour
  • 2 teaspoons Kosher salt
  • Oil for frying
  • 3 cloves garlic, minced
  • 3 tablespoons vegetable oil
  • 1/2 cup honey
  • 2 tablespoon red wine vinegar
  • 1 tablespoon zatar spice blend (you can find this in the spice aisle)
  • 3 tablespoons toasted pistachios
  • ¼ cup fresh cilantro, stems and leaves
  • ¼ cup pomegranate seeds

Instructions

  1. In a small saucepan, add the pomegranate juice and reduce to about ½ cup over low heat (until syrupy).
  2. Rinse the chicken wings with cold water and drain. Meanwhile prepare a large baking dish with the gluten free flour and salt.
  3. Bring a large heavy pot with several inches of vegetable or peanut oil up to 375 degrees.
  4. While you are waiting for the oil to come to temperature, add the chicken wings to the flour and salt mixture and toss to coat lightly in the flour. You will probably have to do this in two batches (same with the frying.)
  5. When the oil is at the appropriate temperature (I always use a thermometer for deep frying) gently add the chicken wings to the oil.
  6. While the chicken wings are frying (stir and flip occasionally over about 12 minutes) begin the sauce.
  7. In a small sauce pan add the oil and the minced garlic and sauté over low heat for 2-3 minutes until golden and soft. Add the honey and the red wine vinegar and whisk together. When the chicken wings come out of the fryer transfer them to a bowl and toss with the sauce (but only half if you are frying half at a time).
  8. Drizzle the finished chicken wings with the pomegranate syrup and then sprinkle with the zatar. Sprinkle with the pistachios, pomegranate seeds and the cilantro

Preparation time: 10 minute(s)

Cooking time: 12 minute(s)

Number of servings (yield): 6

Recipe by Heather Christo (http://heatherchristo.com)