Crispy Zataar Chicken Wings

This simple technique of steaming and roasting the wings dry renders a dryer crispier wing, that when tossed hot from the oven in a sauce; delivers a flavorful crispy wing. Try this method with your favorite flavor profile.


  • 12 whole organic chicken wings

Zataar Sauce

  • 2 tablespoons freshly squeezed lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon minced garlic
  • 1/2 tablespoon minced or picked whole fresh thyme leaves
  • 1 tablespoon of Za’atar
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 23 tablespoons of good olive oil


  1. Place a 6-quart saucepan with a steamer basket and 1-inch of water in the bottom, over high heat, cover and bring to a boil. Remove the tips of the wings and discard or save for making stock. Using kitchen shears, or a knife, separate the wings at the joint. Place the wings into the steamer basket, cover, reduce the heat to medium and steam for 10 minutes.
  2. Remove the wings from the basket and carefully pat dry. Lay the wings out on a cooling rack set in a half sheet pan lined with paper towels and place in the refrigerator for 1 hour.
  3. Preheat the oven to 425 degrees F.
  4. Replace the paper towels with parchment paper. Roast on the middle rack of the oven for 20 minutes. Turn the wings over and cook another 20 minutes or until meat is cooked through and the skin is golden brown.
  5. While the chicken is roasting, mix sauce ingredients in a small lidded jar, shake to incorporate well and then transfer to a bowl large enough to hold all of the chicken.
  6. Remove the wings from the oven and transfer to the bowl and toss with the sauce. Serve warm.


These wings can be made using an air fryer, with the same results. Simply skip steps 1-4, follow air-fryer instructions and toss hot wings in the sauce. The air-fryer will render the fat in the same way the steaming and air drying will.