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Iranian saffron lemon chicken wings from Planet Barbecue!: 309 Recipes, 60 Countries by Steven Raichlen

  • saffron
  • lemons
  • Greek yogurt
  • chicken wings
  • sweet onions

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Notes about this recipe

  • Eat Your Books

    Needs to marinate for 6 to 24 hours.

  • wester on October 30, 2017

    This was good, making the chicken wings both tangy and rich. I roasted them in the oven at 230C - not quite barbecue weather here right now.

  • DKennedy on July 20, 2012

    p. 26 A big success with my family. Marinaded overnight a mixture of chicken drumettes and skinless, boneless thighs instead of wings. Had to put it in the outside fridge cuz the onion smell would have caused everything in the house fridge to take on an onion smell. When it came time to grill, grilled them on my piastra stone. The chix browned wonderfully. I used both the basting sauce and the pomegranate molasses to finish. Using all three components, the marinade, the basting sauce, and the glaze, this dish was good, but I would tweak it next time as follows: make less basting sauce. Cut the basting sauce in 1/2, but keep the same amount of saffron and maybe the same amount of lemon , as the flavor was very subtle. So 2 T. butter, 1-2 T. lemon juice, and 1/2 T. saffron broth. DH thinks the dish was better before the glaze. I think the onion flavor overpowered so I liked the glaze for balance. Maybe serve the glaze as a dipping sauce next time?

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