📝 About This Recipe
Jawaneh is a staple of the Lebanese mezze table, celebrated for its bold marriage of pungent garlic, bright citrus, and fragrant dried herbs. Unlike deep-fried versions, these wings are marinated to the bone and charred over an open flame to achieve a crispy skin and succulent interior. It is an aromatic masterpiece that captures the soulful, sun-drenched flavors of the Eastern Mediterranean.
🥗 Ingredients
The Wings
- 1 kg Chicken Wings (split into flats and drumettes, tips removed)
The Signature Marinade
- 8-10 cloves Garlic (crushed into a smooth paste with a pinch of salt)
- 1/4 cup Extra Virgin Olive Oil (high quality Lebanese or Greek oil preferred)
- 1/4 cup Fresh Lemon Juice (approximately 2 large lemons)
- 1 tablespoon Dried Mint (rubbed between palms to release oils)
- 1 teaspoon Aleppo Pepper (or Mild Chili Flakes) (adds a subtle fruity heat)
- 1/2 teaspoon Ground Allspice (for a classic Levantine warmth)
- 1/4 teaspoon Cinnamon (just a hint for depth)
- 1.5 teaspoons Sea Salt (adjust to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
The Garlic-Coriander Finish (Optional)
- 1/2 cup Fresh Cilantro/Coriander (finely chopped)
- 1 tablespoon Unsalted Butter (melted)
- 1 clove Garlic (minced raw)
👨🍳 Instructions
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1
Pat the chicken wings thoroughly dry with paper towels; removing excess moisture is the secret to achieving a crispy skin on the grill.
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2
In a large glass bowl or a heavy-duty resealable bag, combine the crushed garlic paste, olive oil, lemon juice, dried mint, Aleppo pepper, allspice, cinnamon, salt, and black pepper.
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3
Whisk the marinade ingredients until well emulsified and the salt has dissolved into the lemon juice.
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4
Add the chicken wings to the bowl and massage the marinade into the meat, ensuring every nook and cranny is coated.
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5
Cover and refrigerate for at least 2 hours, though 4 hours is ideal for the acid to tenderize the meat and the garlic to penetrate deeply.
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6
Preheat your outdoor grill to medium-high heat (about 200°C/400°F). Lightly oil the grates to prevent sticking.
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7
Remove the wings from the refrigerator 15 minutes before cooking to take the chill off.
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8
Place the wings on the grill, skin-side down first. Do not overcrowd the grill; leave space for the smoke to circulate.
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9
Grill for 6-8 minutes per side. Flip them once they develop deep golden char marks and the skin begins to crisp.
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10
While the wings grill, mix the melted butter, the final minced garlic clove, and the fresh cilantro in a small bowl.
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11
Check the internal temperature of the thickest drumette; it should reach 74°C (165°F), though wings can handle up to 80°C for extra tenderness.
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12
In the final minute of grilling, brush the wings with the garlic-coriander butter for a burst of fresh flavor.
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13
Remove the wings from the heat and let them rest for 3-5 minutes on a platter to allow the juices to redistribute.
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14
Garnish with a final sprinkle of dried mint and serve immediately while the skin is sizzling.
💡 Chef's Tips
Don't skip the dried mint; it provides a cooling, herbal backbone that defines the authentic Lebanese flavor profile. If you don't have a grill, you can bake these at 220°C (425°F) on a wire rack for 35 minutes, then broil for 2 minutes to crisp the skin. Always use fresh lemon juice; bottled juice lacks the bright enzymes needed to properly cut through the richness of the chicken. For the best garlic paste, use a mortar and pestle with a pinch of coarse salt to break down the fibers into a creamy consistency. If the wings are browning too fast on the grill, move them to a cooler 'indirect' heat zone to finish cooking through.
🍽️ Serving Suggestions
Serve with a side of 'Toum' (Middle Eastern garlic sauce) for a truly decadent dipping experience. Pair with warm, pillowy pita bread and a bowl of creamy Hummus or Baba Ganoush. Add a fresh 'Fattoush' salad on the side to provide a crunchy, acidic contrast to the charred meat. Offer a plate of pickled turnips and wild cucumbers to cleanse the palate between bites. Serve with a chilled glass of Arak (diluted with water and ice) or a sparkling mint lemonade.