These Lebanese chicken wings are made for feasting

I could well and truly eat a bucket of these, especially with mum’s chilli garlic dipping sauce.

So moreish you could eat a bucketload of these Lebanese chicken wings. Photos: Luisa Brimble.

Karima Hazim Chatila and Sivine Tabbouch

less than 2 min read

11:43AMSeptember 11, 2024

The Weekend Australian Magazine

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I have loved food for as long as I can remember, and, without a doubt, I inherited this love from my mother Sivine – who I would watch dance around the kitchen, humming while she cooked – and from her mother before her in a long heritage stretching back into my deep roots in Lebanon.

My mother came to Australia at the age of 11 but her heart was always in Tripoli – the source of her pioneering, courageous and hospitable spirit. In Lebanon, food is meant to be plentiful and shared generously. And food served as a language in my family, a way to show love and nurture, a way to share family history and a way for my mother to instil strong cultural values in her three daughters.

Try too my hummus and shreddedcabbage and mint saladrecipes.

The dipping sauce makes it.

This is an edited extrac from Sofra: Lebanese Recipes to Share by Karima Hazim Chatila & Sivine Abbouch (Quadrille $50).

Lebanese chicken wings with chilli dipping sauce

I could well and truly eat a bucket of these, especially with mum’s chilli garlic dipping sauce, which we call toum.

Ingredients

• 3kg chicken wings
• 1 lemon
• 1 tablespoon plain flour

For the marinade

• Juice 2 lemons
• Zest 1 lemon
• Olive oil
• 4 garlic cloves, minced
• 1 heaped tablespoon Greek yoghurt
• 1 tablespoon paprika
• Sat salt to taste

For the toum

• 6 garlic cloves
• 1 long red chilli
• 1 long green chilli
• 120ml (½ cup) lemon juice
• 180ml (¾ cup) extra virgin olive oil
• Sea salt, to taste

Method

1. Begin by thoroughly washing and drying the wings and placing them in a mixing bowl. Cut the lemon into wedges and squeeze the juice onto the wings, adding the flour and massaging well.
2. Add all the marinade ingredients. Massage and set aside to marinate for at least 4 hours.
3. To make the toum, place the garlic with some salt in a mortar and crush well. Roughly chop the chillies, add to the mortar and crush. Transfer to a bowl, add the lemon juice and olive oil and mix well.
4. Place the wings on a hot barbecue for about 5-7 minutes, turning to ensure all sides are brown and the chicken is cooked through. Serve immediately with the toum.