One of the places in NYC I miss the most is Shukette – I’ve yet to have a dish there I didn’t love!
To hold me over until I can get back I keep my eyes peeled for Chef Ayesha Nurdjaja recipe drops online (fingers crossed we’ll get a cookbook one of these days).
When I saw her share these Charred Chicken Wings with Chermoula and White Sauce on The Today Show, I knew I had to make them immediately!
The wings are marinated in a heavenly blend of sweet, spicy, and smoky flavors, then roasted in a hot oven until perfectly charred. Tossed in a vibrant chermoula of scallions, serrano pepper, garlic, sumac, and lemon juice, these wings deliver a spicy, fresh punch.
The accompanying white sauce—a dreamy better-than-ranch sauce — makes a ton so feel free to dip whatever’s on the table in it!
While they need at least 3 hours to marinate, you still have time to run to the store and turn up the volume on your Super Bowl chicken wing game tonight!
Rating: 5/5
How Easy Is That: Easy
Store-Bought Is Fine: crème fraiche
Pricey Ingredients: —
Hard-to-find: —
Recipe here.
