Sous Vide Shawarma Chicken Wings with Roasted Garlic Tahini Dip
Happy Chicken Wing Day to all! Yes, another random food holiday.
The thing I like best about food holidays is because unlike traditional holidays, you can really pick and choose your absolute favourites to celebrate, and fully disregard the rest. And man, do I love me some chicken…wings…
I’ve never really set out to have a theme to this blog, it’s more of an expression of my food curiosity and obsession, but both of my previous sous vide chicken wing posts (sous vide chicken wings and sous vide gochujang and garlic wings) have been my most popular posts to date by far, so perhaps a theme has been appointed for me.
I’ve said it before and I will say it again, the sous vide cooking technique is perfect for cooking chicken wings. Because of the constant and controlled temperature and slow cooking time, sous vide cooking is best expressed in the cooking of inexpensive, or tough cuts of meat, and in the poultry world, a chicken wing (once wholly discarded) fits the bill.
Today there will be thousands of chicken wing posts, so instead of sticking to the typical, saucy, spicy and sweet, I’ve opted to pay homage to one of the best chicken dishes around - chicken shawarma.
For some reason, the town that I live in has an abundance of shawarma stops. That being said it tends has been the late night / I don’t want to cook / guilty pleasure food of my twenties. Always best cut off of a spit, this wing iteration attempts to capture the marketplace of spices that imbues itself in a chicken shawarma. The spice list may look daunting, but I am willing to wager you have more than you think in your cupboard right now.
Another attempt to capture the shawarma essence is to use the whole wing instead of the split wing. In my mind shawarma is a more ‘whole hog’ type of food, so no need for dainty cut wings, but if that is all you can source, by all means, use them.
Served alongside a zesty and deep garlic tahini sauce, it is sure to satisfy both your chicken wing and garlic hankerings.
Sous Vide Shawarma Wings
20 un-split wings
4 cloves or garlic, chopped
2 teaspoons (10 ml) of garlic powder
1 teaspoon (5 ml) of cumin
1 teaspoon (5 ml) of hot paprika
1 teaspoon (5 ml) of sweet smoked paprika
1 teaspoon (5 ml) Mexican chili powder
1 teaspoon of salt
1 teaspoon of ground pepper
½ teaspoon (2.5 ml) coriander seed, ground
½ teaspoon (2.5 ml) fennel seed, ground
½ teaspoon (2.5 ml) dried thyme
¼ teaspoon (1.25 ml) turmeric
¼ teaspoon (1.25 ml) cayenne pepper
¼ teaspoon (1.25 ml) ground cardamom
¼ teaspoon (1.25 ml) ground cinnamon
¼ teaspoon (1.25 ml) ground nutmeg
Set the sous vide to 160F (71C).
In a large (and I mean large) bowl combine al of the spices and garlic and whisk or stir with a fork to combine fully.
Working in batches of five, toss the wings in the spice mixture.
Divide the wings into two vacuum bags and distribute any remaining spice mixture between the bags. Seal and immerse the wings in the sous vide and allow to cook for four hours.
Once four hours has elapsed, preheat your oven to 500F (260C).
Remove the wings from the sous vide and the bags and arrange evenly on a parchment-lined baking sheet.
Roast in the oven for 15 minutes, to crisp the skin, turning half way through.
Serve with the Roasted Garlic Tahini Dip.
Roasted Garlic Tahini Dip
6 cloves of garlic, peeled
½ cup (125 ml) of olive oil
¼ cup (60 ml) of tahini
Juice of 1 lemon, approximately ¼ cup (60 ml)
1 teaspoon of salt
1 teaspoon of pepper
Preheat your oven to 350F (177C).
In a small oven-safe dish, place the garlic and top with the oil and cover with tin foil.
Cook for approximately 20 minutes, or until the garlic is softened. Remove from the oven and allow to cool to room temperature.
Once the garlic and oil is cool, combine the garlic, the oil the garlic was roasted in, tahini, lemon juice, salt and pepper and pulse until a smooth sauce is formed.
Serve alongside the Sous Vide Shawarma Wings.