• 1 kg chicken wings, separated into drums and flats, wing tips reserved for stock
• Three cloves of garlic, crushed with salt
• Teaspoon black pepper
• Teaspoon Mexican oregano or other dried oregano
• Teaspoon paprika
• Half teaspoon ground coriander
• Half teaspoon onion granules
• Juice and zest of a lemon
• Two teaspoons tahini
• Big glug of olive oil
• Salt
• Za’atar to finish

Mix the prepared chicken wings with all the ingredients except the za’atar and marinade for an hour or two in the fridge.

To cook, heat the grill on full for twenty minutes. Meanwhile, sandwich the wing pieces in the flippy cage thing that is probably meant for fish. Once the grill is hot, turn down the heat to medium/low and cook for fifteen minutes or so, moving and flipping regularly, until evenly charred, tender and smoky.

Finish with a generous sprinkle and toss of za’atar and flaky salt. Serve with a pomegranate salad and grilled asparagus.