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Who doesn't love a chicken wing? Moro grilled chicken wings with Tahini

I don't know about you but I love chicken wings, even the electric orange buffalo wings in the US. In fact come to think of it, particularly the electric orange ones. To be more precise particularly the electric orange ones sold at the Hydeaway Inn in Sugarbush Vermont. In fact to add another layer of detail, particularly sitting at the high table in the bar enjoyed alongside a pint of Fiddlehead IPA with the Cook family massive.

However the recipe I made last night as a starter for good friends Joel and Nushi Levy is a little healthier than their deep fried US cousin. I also think it might just be one of the favourite things I have made recently. I cooked them on the Green Egg and I have to admit they tasted pretty damn fab.

The recipe below is from the brilliant Sam and Sam Clarke's first Moro Cookbook. These guys rival Ruth and Rose and the River cafe series of cookbooks in the 'which is most thumbed' stakes for me, more importantly every recipe works brilliantly.

The recipe 

 Grilled chicken wings with tahini is a classic Lebanese dish perfect for the barbecue. Tahini paste is made from pounded sesame seeds. It is used throughout the Middle East in a variety of ways.

Serves 4
Ingredients
12 chicken wings, tips removed
tahini sauce (see below)
1 small bunch of fresh flat-leaf parsley, leaves picked from the stalks
sea salt and black pepper

For the marinade

3 garlic cloves, crushed with salt
1 tsp paprika
1 tsp freshly ground cumin
1 lemon
2 tbs good tahini paste from a jar
1 tbs olive oil
For the tahini:
2 garlic cloves
3 tbs good tahini paste from a jar
juice of a lemon
5 tbs water
sea salt and black pepper

Method
In a large bowl, mix together the marinade ingredients. Add the chicken wings, making sure they are well coated, and leave to marinate for at least an hour.
To make the tahini sauce, crush the garlic cloves to a paste with a good pinch of salt in the mortar and pestle. Transfer to a small mixing bowl. Whisk in the tahini paste and then thin with the lemon juice. Add water until it is the consistency of double cream. Check the seasoning.
A barbecue is an ideal way to cook the wings, or alternatively use a hot grill, griddle or oven (the latter at 220C/gas mark 7).

Cook for about 15 minutes, turning occasionally until the skin is golden brown and slightly charred and the meat cooked through. Check for seasoning. Serve with tahini sauce, parsley leaves and wedges of lemon.

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