Lebanese-Style Chicken Wings w/ Garlic, Coriander & Pomegranate Molasses
Ah! Chicken wings…What’s not to like!
Actually, do you know what I like even more? Little birdies. Yes. You heard me right. The same ones that fly in the sky. They are absolutely, mouth watering, delicious eaten whole; grilled or sauteed and lathered with a sweet and sour pomegranate molasses basting sauce.
I am consciously aware that what I’ve just said is politically incorrect and illegal in most places. But, in Lebanon they are still hunted and served for culinary enjoyment.
I’ve been hunting them with my father and eating them ever since I can remember.
(Chris hunting around our mountain house near Sanine, Lebanon on our trip last year. He wasn’t lucky that day).
These delectable miniature creatures are referred to simply as birds (3asafeer) or fig birds (3asafeer el tine) as they feed on figs. Seth Sherwood of the New York Times tried them out on a recent trip to Beirut and here’s what he had to say:
” Hesitantly, I popped one in my mouth. Tiny bones cracked like toothpicks. In a quick burst, succulent meat mingled with the sweet-sour basting sauce. It was sublime. A miniature Hitchcockian menace had been transformed into an unexpected gastronomic gem.”
Oh yes… He knows what he’s talking about!
So, what do chicken wings have to do with little birds, you ask?
When you live in the U.K and you’re craving these birds which you know you just cannot have, you quickly learn to settle for something else. Preparing chicken wings in the same basting sauce used for the birds can work as some pseudo- fix requiring a generous serving of mental hocus-pocus.
You must believe. You must really, really believe!
However, if we leave the hallucinations out and talk about them simply as chicken wings- well then they are the best chicken wings you’ll ever taste! Bonus– easy and quick to make as well!
Don’t take my word for it- hurry, go, make em!