Garlicky Chicken Wings With Sumac

These garlicky chicken wings are marinated in garlic, lemon juice, and sumac, then tossed on the grill. An easy meal that will please everyone at the table.

A green plate topped with a few garlicky chicken wings, a bowl of salt, and a lemon wedge.

The aroma of chicken grilling over charcoal is always enticing, whether it is in a busy street market or in a clearing in the countryside. These tangy chicken wings, jawaneh, are great street and picnic food, best eaten with your fingers, straight from the grill or barbecue.–Ghillie Basan

What is sumac?

Sumac is the ground berry of a wild flower with a tart, tangy smack that’s similar to lemon. It’s perhaps most familiar for its role in the rub called “za’atar”, although it also figures predominantly in dressings and marinades.

Garlicky Chicken Wings with Sumac

  • Quick Glance
  • Quick Glance
  • 10 M
  • 2 H, 30 M
  • Serves 4
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Ingredients


Directions

In a small bowl, combine the olive oil, lemon juice, garlic, and sumac.

Drop the chicken wings in a shallow dish and rub the marinade all over them. Cover and refrigerate for 2 hours.

Preheat your grill on medium-high.

Tester tip: No grill? No problem. These wings can also be baked at 400°F (200°C) for 30 to 40 minutes.

Place the chicken wings in a single layer over direct heat and grill, basting them occasionally with the marinade, until the wings are completely cooked, 8 to 10 minutes per side.

Tester tip: If your wings are exceptionally meaty, they may take a bit longer to cook through.

Sprinkle with salt and serve hot.

Print RecipeBuy the The Lebanese Cookbook cookbook

Want it? Click it.

Recipe Testers' Reviews

I have to start with a disclaimer that I picked this recipe before I realized that the recipe asks that they are grilled. I do not own a grill so I baked the wings in the oven instead. They were delicious! The tartness of the garlic, lemon juice and sumac worked really well. I baked them at 400°F for just under 40 minutes and made a homemade blue cheese dip to go with them.

This is a pretty simple yet delicious recipe. Sumac gives it acidity in flavor! I used drumettes instead of wings. My advice would be to serve them with sauce. I used Ranch and it was a wonderful combo!

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