📝 About This Recipe
Jawaneh is a cornerstone of the Lebanese 'Maza Sakhina' experience, transforming humble chicken wings into a gourmet explosion of citrus and spice. These wings are traditionally marinated in a pungent garlic-lemon emulsion and grilled over charcoal to achieve a perfect balance of crispy skin and succulent meat. It is a dish that celebrates the bold, rustic flavors of the Levant, making it an irresistible appetizer for any gathering.
🥗 Ingredients
The Wings
- 1 kg Chicken wings (tips removed, split into flats and drumettes)
- 1 teaspoon Sea salt
The Toum-Style Marinade
- 8-10 pieces Garlic cloves (peeled and crushed into a paste)
- 1/4 cup Extra virgin olive oil (high quality Lebanese oil preferred)
- 1/3 cup Fresh lemon juice (approximately 2 large lemons)
- 1 tablespoon Dried mint (rubbed between palms to release oils)
- 1/4 teaspoon Ground cinnamon (for a subtle Lebanese warmth)
- 1/2 teaspoon Allspice
- 1/2 teaspoon Black pepper (freshly cracked)
The Finishing Glaze & Garnish
- 1/4 cup Fresh parsley (flat-leaf, finely chopped)
- 1 tablespoon Pomegranate molasses (optional, for a sweet-tart drizzle)
- 1 piece Lemon wedges (for serving)
👨🍳 Instructions
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1
Pat the chicken wings thoroughly dry with paper towels; removing moisture is the secret to achieving a crispy skin.
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2
In a large glass bowl, whisk together the crushed garlic paste, olive oil, lemon juice, dried mint, cinnamon, allspice, salt, and black pepper until well emulsified.
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3
Add the chicken wings to the bowl and toss vigorously, ensuring every nook and cranny of the wings is coated in the garlic mixture.
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4
Cover the bowl with plastic wrap and refrigerate for at least 2 hours, though 4 hours is ideal for the flavors to penetrate the bone.
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5
Preheat your grill (charcoal is traditional, but gas works) to a medium-high heat, roughly 400°F (200°C).
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6
Lightly oil the grill grates to prevent sticking. Remove the wings from the marinade, but do not wipe off the garlic and herbs.
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7
Place the wings on the grill. Close the lid and cook for about 8-10 minutes on the first side.
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8
Flip the wings using tongs. They should have beautiful charred grill marks and the skin should be starting to render.
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9
Cook for another 8-10 minutes on the second side. The internal temperature should reach 165°F (74°C), and the juices should run clear.
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10
During the last 2 minutes of cooking, move the wings to the hottest part of the grill to get an extra-crispy finish, watching carefully to avoid burning the garlic.
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11
Remove the wings from the grill and place them in a clean bowl. If you have any leftover marinade, you can boil it in a small saucepan for 5 minutes and toss it with the cooked wings for extra punch.
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12
Transfer to a serving platter, garnish generously with fresh parsley, and drizzle with pomegranate molasses if using.
💡 Chef's Tips
For the most authentic flavor, use a mortar and pestle to crush the garlic with a pinch of salt until it becomes a smooth paste. If you don't have a grill, you can bake them at 425°F (220°C) on a wire rack for 30-35 minutes, flipping halfway. Avoid using bottled lemon juice; the fresh acidity is vital to cutting through the fat of the chicken skin. Don't skip the dried mint—it provides a cooling aromatic back-note that defines Lebanese poultry dishes. Make sure the wings are at room temperature for 15 minutes before grilling to ensure even cooking.
🍽️ Serving Suggestions
Serve alongside a bowl of 'Toum' (Lebanese garlic sauce) for those who can't get enough garlic. Pair with a fresh Fattoush salad to provide a crisp, vegetable-heavy contrast to the rich wings. Accompany with warm, puffed pita bread to soak up the lemon-garlic drippings. Serve with a side of Batata Harra (spicy Lebanese potatoes) for a complete hot mezze spread. A glass of chilled Arak or a crisp Sauvignon Blanc cuts through the garlic beautifully.