Though our first Chicken Wing episode, easily still one of our favorites!
Crispy and tender grilled Iranian lemon saffron chicken wings – a perfect change of pace for your next barbecue! These wings are marinated in a flavorful blend of saffron, onions, and Greek yogurt, resulting in a mouthwatering combination of flavors. With a touch of pomegranate molasses for added sweetness, these wings are sure to impress your guests.
Grilled Iranian Lemon Saffron Chicken Wings
Ingredients:
1 t Saffron threads
1 medium sized sweet onion
1 cup plain Greek yogurt
2 t coarse sea salt
1 t freshly ground black pepper
1/4 cup plus 2T fresh lemon juice
1/4 cup EVOO
3 pounds chicken wings (They are easier to grill if you leave the flat attached to the drummie. You can separate after cooking if you wish.)
For the glaze:
4 T salted butter
3 T pomegranate molasses to drizzle over the finished wings (optional…but it shouldn’t be)
3 T chopped flat leaf parsley for garnish
1. Place the saffron threads and 1T of hot water in a bowl and allow the saffron to soak for at least 5 minutes.
2. Set aside half the saffron and water for the glaze and place in the refrigerator.
3. Shred the onion, either with a box grater or a food processor. Place the shredded onion into a non-reactive bowl.
4. Add the yogurt, salt, pepper and remaining soaked saffron, along with it’s water to the bowl and mix. Gradually whisk in the 1/4 cup of lemon juice and olive oil. Taste and add salt and/or pepper to your taste.
5. Dry your chicken wings, then add to the marinade and mix until every wing is fully coated.
6. Marinade in the refrigerator overnight. Do not shorten the marinade time. The longer the marinade, the better the flavor.
7. On grilling day, prepare the glaze by melting the butter in a saucepan on medium high heat. Add the reserved saffron and it’s water. Add 2T of lemon juice and allow the glaze to simmer until fully mixed (about 2 minutes).
8. Remove the wings from the marinade and discard the marinade. Grill the wings over direct heat for about 8 to 12 minutes per side. After flipping the wings, add half the glaze to the side that is finished. After removing the wings from the grill, glaze the other side of the wings and pour any remaining glaze over the wings.
9. Put the wings on your presentation plate and drizzle with pomegranate molasses and sprinkle with parsley. ENJOY!
Equipment used:
Yoder YS640 Smoker
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