Date-Harissa Chicken Wings

Ranch Tehina, Scallion, Lime

Chef Mike Mayo of Laser Wolf | Brooklyn

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Adapted by StarChefs | january 2023

INGREDIENTS:

Ranch Tehina:
3.7 kilograms tehina
100 grams grated shallots
100 grams grated garlic
90 grams lemon juice
25 grams onion powder
25 grams garlic powder
20 grams salt
10 grams black pepper
10 grams dill weed

Date-Harissa Glaze:
Date molasses
Activated charcoal
Harissa
Lime juice

Chicken Wings:
60 ounces salt
20 ounces sugar
40 pounds chicken wings
Canola oil
Shawarma spice

To Assemble and Serve:
Thinly sliced scallions
Lime cheek

METHOD:

For the Ranch Tehina:
In a large mixing bowl, combine all the ingredients. Transfer to a nonreactive container and refrigerate.

For the Date-Harissa Glaze:
In a large nonreactive container, add date molasses. Submerge activated charcoal in the molasses. It is safest to do this outside, if possible. Pass the charred molasses through a chinois. Weigh molasses and add 27 percent harissa and 7 percent lime juice by weight of molasses. Transfer to a non-reactive container and reserve. 

For the Chicken Wings:
Heat oven to 275°F. In a large mixing bowl, whisk together salt, sugar, and 16 quarts ice water. Submerge wings in water and brine 1 hour. Remove and pat dry. Weigh wings. Transfer wings to a sheet tray and toss with canola oil and 1 percent shawarma spice by weight of wings. Roast in oven 1 hour. In a deep fryer, heat oil to 350°F. Fry wings 2 minutes. Transfer wings to a large mixing bowl. Add 1 cup Date-Harissa Glaze and toss to coat. Prepare and heat charcoal grill. Grill wings until slightly charred on all sides. Transfer wings back to the mixing bowl and add 2 tablespoons additional Date-Harissa Glaze. Toss to coat. Set aside.

To Assemble and Serve:
Arrange 4 Chicken Wings in a medium-sized serving bowl. Garnish with scallions. Serve with a side of Ranch Tehina and lime.

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