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Recipe photo for Jawaneh (Lebanese Garlic Chicken Wings)

Jawaneh (Lebanese Garlic Chicken Wings)

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Jawaneh (Lebanese Garlic Chicken Wings)

Lebanon's beloved mezze wings: chicken bathed in a punchy garlic, lemon and olive oil marinade, then roasted hot until the skin crackles and caramelizes. Served with toum and warm pita, they are the kind of dish that disappears the moment it hits the table.

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🇱🇧 Lebanon ·Middle East · $
Prep
Cook
Total
4 portions
Jawaneh, which simply means wings in Arabic, is a classic Lebanese mezze of chicken wings marinated in plenty of garlic, fresh lemon juice and olive oil, seasoned with cumin and ground coriander. These wings are oven-roasted (or grilled) at high heat, never battered or breaded, so the skin turns crisp, golden and lightly charred while the meat stays juicy. The flavor is bold but mild, garlicky and lemony rather than chili-hot, which lets the citrus and toasted spices shine. A finishing toss with extra garlic, lemon and chopped coriander gives them their signature sticky, fragrant coating. They are traditionally served with toum, the fluffy Lebanese garlic sauce, and soft pita for scooping. Pile them onto a shared platter as part of a wider spread and let everyone dig in with their hands.

Ingredients

1 kg chicken wings tips removed, split at the joint
8 clove garlic crushed or grated; divided between marinade and finishing sauce
2 piece lemon juiced; divided
4 tbsp olive oil extra virgin; divided
1 tsp ground cumin
1 tsp ground coriander
1 tsp paprika
1.5 tsp salt
0.5 tsp black pepper freshly ground
0.25 cup fresh coriander leaves, finely chopped, for the finishing sauce
0 toum Lebanese garlic sauce, to serve (optional)
0 pita bread warmed, to serve (optional)

Ingredients

4 portions
1 kgchicken wings tips removed, split at the joint
8 clovegarlic crushed or grated; divided between marinade and finishing sauce
2 piecelemon juiced; divided
4 tbspolive oil extra virgin; divided
1 tspground cumin
1 tspground coriander
1 tsppaprika
1.5 tspsalt
0.5 tspblack pepper freshly ground
0.25 cupfresh coriander leaves, finely chopped, for the finishing sauce
toum Lebanese garlic sauce, to serve (optional)
pita bread warmed, to serve (optional)

Instructions

Marinate

  1. 1

    Pat the chicken wings dry with paper towels and place them in a large bowl. Drying the skin well is the key to crispiness later.

    ~5 min
  2. 2

    Add half the garlic, the juice of one lemon, 2 tablespoons of the olive oil, the cumin, ground coriander, paprika, salt and black pepper. Toss until every wing is well coated.

    ~5 min
  3. 3

    Cover and refrigerate for at least 1 hour, or overnight for the deepest flavor.

    ~60 min

Roast

  1. 1

    Preheat the oven to 220C (425F). Arrange the wings in a single layer on a large baking tray, skin side up, leaving space between each piece so they crisp rather than steam.

    ~5 min
  2. 2

    Roast for 40 to 45 minutes, turning once halfway through, until the skin is deeply golden, crisp and lightly charred at the edges and the wings are cooked through.

    ~45 min

Finish and serve

  1. 1

    While the wings roast, warm the remaining 2 tablespoons of olive oil in a large pan over low heat. Add the remaining garlic and the chopped fresh coriander and cook gently for about 1 minute until fragrant, then stir in the juice of the second lemon and remove from the heat.

    ~3 min
  2. 2

    Tip the hot roasted wings into the pan and toss until glossy and coated in the garlic, lemon and coriander sauce.

    ~2 min
  3. 3

    Pile onto a platter and serve immediately with toum and warm pita on the side.

Credits & Inspiration

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