This recipe for jawaneh came from Linda Jones, owner of Melbourne’s Alimentari eateries. She shared the recipe with Shane Delia on his series A Middle East Feast. I’d been thinking about them for months and when I finally tried to make them I didn’t read the recipe properly and added the lemon and garlic at the beginning.
After realising the mistake it was too late. When I went back to check the recipe I also noticed they needed to roast for an hour total – wow. I risked it and put the wings in the oven for 45 minutes and they came out perfect.
What is Jawaneh?
Jawaneh are Lebanese chicken wings packed with garlic and lemon. The recipe varies and can include some herbs and spices. Often toum is used in place of garlic and olive oil but I prefer the fresh grated garlic as it offers a stronger flavour. Toum does save heaps of time though.
Sidenote, toum is a fluffy garlic dip and if you haven’t had it go and find/make some because it will alter your brain chemistry. So so good.
Anyway, jawaneh are typically served as a mezze, so set up a little grazing table with some fresh pita, salads, dips and pickles and get stuck in.
Tips before you begin
- Full disclosure my partner and I eat 1kg of wings easy between us for dinner, they’re so good. If you’re making these for snacky snacks then it’s enough for 4-6.
- Substitute the garlic and oil for 4 tbsp toum.
Lebanese garlic & lemon wings (jawaneh)
Ingredients
Instructions
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Pre-heat your oven to 240℃ fan-forced.
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In a large roasting tray add all ingredients and toss well to coat. Spread into an even layer on the bottom of the tray. Don’t worry if it’s looking a bit watery it’ll all roast away.
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Place in the oven and roast for 45 minutes. The tray should be dry and it’ll be a little burnt around the edges but if things are looking a bit too black/charred then stop sooner or turn the oven down a touch.
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Remove and rest for 5 minutes before serving. Sometimes I have to jimmy them off the tray a little if they stick.
