Africa
Persian Saffron Lemon Chicken Wings
This recipe for Persian Saffron Lemon Chicken Wings offers a flavorful twist on a classic dish. The wings are marinated in a mixture of saffron, yogurt, and lemon juice, which infuses them with rich, tangy flavors. They’re then grilled indirectly until crisp and golden, basted with a saffron-butter glaze for added depth. The finished wings are served with a drizzle of pomegranate molasses and a sprinkle of parsley, along with lemon wedges on the side. It’s a bit of work, but the result is a unique and delicious take on chicken wings that’s sure to impress.
Persian Saffron Lemon Chicken Wings Recipe
Persian Saffron Lemon Chicken Wings
Recipe Notes
- Advance Prep: 6 to 24 hours for marinating the wings
- Yield: Serves: 4
- Method: Indirect grilling
Ingredients
- 1 teaspoon saffron threads
- 1 medium onion, peeled and grated
- 1 cup plain Greek-style whole milk yogurt, such a Fage brand
- 2 teaspoons coarse salt (kosher or sea), or more to taste
- 1 teaspoon freshly ground black pepper, or more to taste
- 1/4 cup plus 2 tablespoons fresh lemon juice
- 1/4 cup extra-virgin olive oil
- 18 chicken wings (about 4 pounds)
- 4 tablespoons (1/2 stick) salted butter
- 3 tablespoons pomegranate molasses (optional), for serving
- 3 tablespoons chopped fresh flat-leaf parsley (optional), for serving
- 2 lemons, cut into wedges, for serving
You’ll also need:
- Flat metal skewers (optional)
Recipe Steps
1: Prepare the marinade and wings: Place the saffron threads and 2 tablespoon of hot water in a small bowl and let the saffron soak for about 4 minutes. Transfer half of the saffron and water mixture to a small bowl and set it aside for the glaze.
2: Grate the onion on the coarse holes of a box grater into a large nonreactive mixing bowl. Add the yogurt, salt, pepper, and remaining soaked saffron and stir to mix. Gradually whisk in the 1/4 cup of lemon juice and the olive oil. Taste for seasoning, adding more salt and/or pepper as necessary; the mixture should be highly seasoned.
3: Rinse the chicken wings under cold running water and blot them dry with paper towels. Cut the chicken wings in half, cutting off and discarding the tips. Add the wings to the marinade and stir to coat. Let the wings marinate in the refrigerator, covered, for at least 6 hours, or as long as overnight, stirring them every few hours.
The longer the wings marinate, the richer the flavor will be.
4: Make the glaze: Melt the butter in a saucepan over medium-high het. Add the reserved saffron and water mixture and the remaining 2 tablespoons of lemon juice and let the glaze simmer until blended and flavorful, about 2 minutes.
5: To grill: Drain the wings, discarding the marinade, before grilling. Set up the grill for indirect grilling, place a drip pan in the center, and preheat the grill to medium. When ready to cook, brush and oil the grill grate. Arrange the chicken wings skin-side up in the center of the grate over the drip pan and away from the heat. Cover the grill and grill the wings until they are crisp and golden brown and cooked through, 30 to 40 minutes. Once the wings start to brown, start basting them with the saffron glaze. Baste the wings several times.
6: To test for doneness, make a small cut in the thickest part of one of the wings; there should be no traces of red or pink at the bone.
7: Transfer the grilled chicken wings to a platter and pour any remaining saffron glaze over them. Drizzle the pomegranate molasses, if using, over the wings and sprinkle them with parsley, if using. Serve the wings at once with the lemon wedges.
