Intro
These Sumac Chicken Wings bring an irresistible combination of tangy brightness and smoky depth to the table. Instead of the usual sticky-sweet or fiery-hot wings, this version leans into Middle Eastern flavors, where sumac—a ground berry with citrusy sharpness—takes center stage. The wings are marinated in a bold mixture of olive oil, garlic, lemon juice, smoked paprika, and sumac, giving them a rich flavor even before they hit the oven or grill. Whether you’re hosting a game day, a casual gathering, or just craving something bold and satisfying, these wings are guaranteed to impress.
Ingredients
- 2 lbs. chicken wings, separated at joints (tips removed)
- 2 tablespoons olive oil
- 1 tablespoon ground sumac
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 tablespoon fresh lemon juice
- Salt and black pepper, to taste
Instructions
- Prepare the Marinade
In a large mixing bowl, whisk together the olive oil, sumac, smoked paprika, garlic powder, lemon juice, salt, and pepper until fully combined. The marinade should be thick enough to cling to the wings, with a deep reddish hue from the paprika and sumac.
- Marinate the Wings
Add the chicken wings to the bowl and toss well to coat each piece evenly in the marinade. Cover the bowl with plastic wrap or transfer the wings to a zip-top bag. Refrigerate for at least 1 hour, or up to overnight for deeper flavor.
- Bake the Wings
Preheat your oven to 425°F (220°C). Line a large baking sheet with foil or parchment paper, then place a wire rack over it (optional, for better crisping). Arrange the marinated wings in a single layer, leaving space between them.
Bake for 30–35 minutes, flipping the wings halfway through, until the skin is crispy and golden brown and the meat is cooked through.
- Optional: Broil for Extra Crisp
For crispier skin, switch your oven to broil during the last 2–3 minutes of cooking. Keep a close eye on them to prevent burning.
- Rest and Garnish
Let the wings rest for a few minutes before serving. Sprinkle with extra sumac and fresh chopped parsley for a pop of color and flavor.
Serving Suggestions
- Serve hot with a cooling garlic yogurt dip or nutty tahini sauce on the side.
- Pair with pickled turnips, fresh pita, or a cucumber-mint salad to round out the meal.
- For parties, set up a DIY platter with warm flatbreads, dips, and fresh herbs.
Recipe Video
