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Michael Solomonov, author of Israeli Soul and the chef at Zahav in Philadelphia, recently opened a new rooftop restaurant in Brooklyn, NY, called Laser Wolf. Named after the butcher in Fiddler on the Roof, it features Israeli cuisine cooked over live coals. “This [recipe] is in the spirit of Laser Wolf,” says Michael. “We’re doing grilled chicken wings.” To maximize the flavor of the skin and the meat, he first brines them, coats them in a spice mix and bakes them. Then, he tosses the baked wings in a spicy-sweet glaze and grills them. They are delicious just like that, but Michael gilds the lily by serving the wings with a creamy tehina ranch dip. Try the dish with his 5-ingredient Watermelon and Feta Salad, which takes just 10 minutes to throw together. “I’m literally drooling!” says Rach.
For the brine, whisk together the salt, sugar and water in a large bowl until the salt and sugar are fully dissolved. Submerge the chicken wings in the brine for 45 minutes, then drain and set aside.
Preheat the oven to 325°F.
For the rub, mix together all of the ingredients in a large bowl. Add the wings and toss to coat, then arrange the wings on a sheet pan (use a rack, if you have one). Bake for 50 minutes.
Meanwhile, make the glaze. Process all of the ingredients in a blender until smooth, then set aside and make the dip. Mix together all of the ingredients in a medium bowl, then set aside.
Preheat a grill to medium-low heat.
Toss the baked wings in the glaze until evenly coated, then grill them for 6 minutes per side. Serve the wings with the dip.