# Wing Theory

Broiled Chicken Wings with Lemon-Garlic Marinade over Creamy Tahini Sauce

Mediterranean flavors meet crispy science! You'll marinate, broil, and sauce your way to dinner greatness with these lemon-bright, tahini-cooled chicken wings, the only chemistry lesson you'll want to eat.

- Serves: 4
- Cook time: 30 minutes
- Cuisine: Mediterranean
- Meal: Dinner
- Dietary: Gluten-free, Nut-free, Shellfish-free, Soy-free
- Canonical: https://cookwithherb.com/r/broiled-chicken-wings-with-lemon-garlic-marinade-over-creamy-tahini-sauc-02cd354d
- Image: /api/recipes/image-file?pathname=recipes%2F02cd354d-67b0-4d22-8841-fccd6f210995-1792942553490.png

## Ingredients

- 2 lb chicken wings, separated at joints, tips discarded
- 1/4 cup fresh lemon juice
- 2 tsp lemon zest
- 3 cloves garlic, finely grated
- 3 tbsp extra-virgin olive oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 1/4 tsp kosher salt
- 1/2 tsp black pepper, freshly ground
- 1/3 cup tahini (sesame paste)
- 1/4 cup ice water
- 1/4 cup Greek yogurt, plain
- 2 tbsp fresh parsley, chopped
- 1 tbsp toasted sesame seeds

## Instructions

1. In a large bowl, combine lemon juice, lemon zest, grated garlic, olive oil, cumin, smoked paprika, 1 teaspoon kosher salt, and black pepper. Add chicken wings and toss thoroughly to coat. Let marinate at room temperature for 20 minutes. (Herb says: Acidic marinades start working almost instantly on small cuts like wings, no overnight wait required!)
2. Meanwhile, make the tahini sauce: In a medium bowl, whisk tahini and ice water until smooth and creamy. Stir in Greek yogurt and 1/4 teaspoon kosher salt until fully combined. (Herb says: That ice water? It stops your tahini from seizing up and turns it luxuriously fluffy.)
3. Heat broiler to high with rack 6 inches from element. Line a rimmed baking sheet with foil and set a wire rack on top if you have one.
4. Arrange marinated wings in a single layer on the rack. Broil for 12-15 minutes, turning once halfway, until blistered and cooked through. (Herb says: Broiling mimics a blazing wood-fired oven and gets you crispy skin, no deep fryer needed.)
5. Spread tahini sauce in a generous swoosh on a serving platter. Arrange hot wings over sauce.
6. Sprinkle with toasted sesame seeds and parsley. Serve immediately while wings are sizzling and sauce is cool. (Herb says: The temperature contrast here is not just for show, it’s sensory magic.)