Za’atar Chicken Wings

For za'atar, grind thyme with a mortar and pestle, or using a spice grinder. Add marjoram and grind fine; place thyme and marjoram in a small bowl.

Add sumac, sesame seeds, cumin, black pepper, and cayenne, and stir thoroughly. Store in an airtight container until needed.

For wings, cut whole wings into flat and drum sections, and add to a bowl. Add salt and garlic powder, and mix thoroughly. Cover; refrigerate for at least 2 or up to 24 hours.

Preheat the oven to 400 degrees F (200 degrees C). Line a sheet pan with parchment.

Whisk egg white, honey, and lemon juice together in a small bowl until foamy. Pour over wings and stir thoroughly. Add za’atar, and toss until evenly coated. Arrange wings, evenly spaced, on the prepared pan.

Bake in the preheated oven until bottoms of wings start to brown, about 20 minutes. Remove from the oven; turn wings over.

Continue baking until wings are well browned, and meat easily pulls off the bone, 20 to 30 minutes more.

Rest wings for 5 to 10 minutes before serving. Place on a serving tray, drizzle with olive oil, and top with parsley. Sprinkle with additional sumac or za’atar if desired. For a sweeter, stickier version, drizzle with a little more honey.