Dishing Up the Dirt

Za’atar Grilled Chicken Wings with Tahini Sauce

I’ve been on a complete za’atar kick recently. We’ve been having scrambled eggs with za’atar and toast almost every morning for the past week. Last week I whipped up grilled eggplant with za’atar and yogurt. And tomorrow it’s looking like it’ll be another eggplant za’atar situation which will result in a hummus dip (stay tuned!)

I was inspired to make this dish after my father-in-law sent me a recipe from the Boston Globe for za’atar grilled chicken and I tweaked this a bit to make it my own. We served the chicken wings with a simple garlic tahini sauce and we’re really pleased with how this turned out. Taylor was stoked to have a little meat on the menu and I was equally thrilled that I didn’t overcook the chicken on the grill. This is one of those simple recipes that is a crowed pleasure without much hassle. I hope you all enjoy this tasty dish as much as we do.

Also a quick note on za’atar (and sumac for that matter!) I get my spices from Savory Spice in Portland but you can easily order za’atar or sumac online or find them at well stocked grocery stores or Middle Eastern markets. Za’atar is one of my favorite seasonings for meat, veggies, yogurt and eggs and these grilled chicken wings are pretty darn wonderful. Let me know how you like them!

Cheers from Tumbleweed Farm!

Za'atar Grilled Chicken Wings with Tahini Sauce

Prep Time: 1 hour    Cook Time: 25 minutes    Serves: 4

Chicken Wings
  • 1 tablespoon sumac
  • 1/2 teaspoon allspice
  • 1/4 teaspoon cinnamon
  • 1 1/2 teaspoons kosher salt
  • 2 teaspoons honey
  • 1 cup water
  • 3 tablespoons olive oil + additional for oiling the grill
  • 3 cloves of garlic, crushed
  • juice of 1 lemon
  • 4 pounds chicken wings
  • 4 tablespoons za’atar
Tahini Sauce
  • 1/2 cup tahini
  • 1/4 cup fresh lemon juice
  • 2 tablespoons extra virgin olive oil
  • 2 cloves of garlic, minced
  • 3 tablespoons parsley, minced
  • salt and pepper to taste
  • pinch of za’atar to taste


  1. In a large bowl make the marinade my combining the sumac, allspice, cinnamon and salt. Stir in the honey, water, olive oil, garlic, and lemon juice. Add the chicken wings, stirring to coat and cover with plastic wrap. Refrigerate for at least 1 hour.
  2. While the chicken marinates prepare the sauce by combing all the ingredients together and whisking until smooth and creamy. Taste test and adjust seasonings as needed.
  3. Preheat a well oiled outdoor grill to medium-high.
  4. Remove the chicken wings from the marinade and place on a rimmed baking sheet. Toss the wings with the za’atar until evenly coated, adding more za’atar as needed. Grill, turning occasionally, until fully cooked and lightly charred. About 25 minutes.
  5. Serve with tahini sauce and sprinkle with additional minced parsley.


*Use this recipe as a guide *Adjust measurements and ingredients as necessary *This recipe is adapted from Bon Appétit and the Boston Globe

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