Tahini Garlic Chicken Wings from the Moro Cookbook

There was a blog that I enjoyed reading. One day, she wrote something along the lines of - what’s the point of chicken wings, you have to work so hard to get out so little meat?

I un-subscribed.  Because frankly, if we don’t see eye to eye on chicken wings, we just aren’t going to be friends. I’ve got a chicken wing thing you see.  From Melrose & Morgan days when the large Brazilian girl would scream up the stairs “Susy, the chickens are ready my love.”  And I would bound down the stairs happily, find myself the corner to eat,  errant Sutton Hoo* chicken hairs tickling my nose while the rest of the kitchen busied themselves with preparing the chicken pie.That the meat is hard to get is a good point for me.  It awakens all my hunter gatherer instincts as I snarfle through.  There is the optimum ratio of crispy skin to soft meat. (Don’t tell me you don’t eat the skin?!) Plus organic chicken wings are only €5 for 6 (at the bigger Rewe)

I’ve been marinating them in all kinds of things, star anise and hoisin sauce was a delicious option, courtesy of Marcus Wareing’s Nutmeg and Custard but this later incarnation via The Moro Cookbook, is it.

This is really it.It, since you ask, is tahini (I don’t care if you don’t have any and don’t want to commit to yet another jar in your already overloaded pantry, buy it, make it, NOW), garlic (lots!), lemon, paprika and cumin.  It’s so crazy delicious that it makes me giggle a bit, then laugh out loud a bit louder like some evil genius who has just figured something out - the recipe to the perfect chicken wings.

The only thing is I wasn’t expecting to stumble across the chicken wing recipe, so I didn’t photograph anything.  Plus, what’s to photograph? A chicken wing is a chicken wing.  It’s all in the eating. To compensate, I’ve peppered this post with some pictures of Berlin I  thought were pretty.  

Chicken Wings with Tahini adapted from The Moro Cookbook by Sam & Sam Clark
Serves 4
12 chicken wings (I like to give the wings a thorough rinse in cold water)
3 garlic cloves, crushed to a paste with salt
1 teaspoon paprika
1 teaspoon freshly ground cumin
juice of 1 lemon
2 tablespoons tahini paste
1 tablespoon olive oil

1. In a large bowl, mix together the marinade ingredients (adding the lemon to the tahini will make it all seize up, don’t worry that’s normal). Add the chicken wings, making sure they are well coated and leave to marinate for at least 1 hour.
2. Heat the oven to 220ºC. Cook for about 15-20 minutes, turning occasionally until the skin is golden brown and slightly charred and the meat cooked through.

*The reason I mentioned them by name is because Sutton Hoo chicken wings were so delicious with nothing more than some oil and table salt rubbed on.  A rare thing indeed.

10 Responses to Tahini Garlic Chicken Wings from the Moro Cookbook

  1. Andrea says:

    I think, I’ll eat chicken wings this weekend!
    Sounds mouthwatering! :)

  2. ive just bookmarked this it sounds delicious!

  3. LDN Eats NYC says:

    You just inspired me, this is going to be the perfect way to get through the tahini i have had sitting around for ages…..x

  4. ceciliag says:

    I love tahini, I love chicken wings, can i be your friend!?.. actually i make my own tahini because getting the ‘wrong’ jar of this is so dissappointing c

  5. joshuafagans says:

    I definitely support sticking with your principles! I always look forward to claiming chicken wings as my own whenever I roast chicken. One of these days somebody will catch one but until then… :)

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