Method

Wings

1. If you can, let wings sit out in the fridge on a wire rack over a sheet pan 24 hours ahead of time for the skin to dry out and get the crispiest wing possible. If you don’t have 24 hours to wait, dry them off as much as possible with paper towels before prepping to bake.

2. Preheat oven to 425 F.

3. After patting the wings dry, place them in a large bowl and top with seasoning to toss and coat evenly.

4. Line one or two baking sheets with tin foil and place wire rack on top. Spray or brush your rack with oil, then arrange chicken wings with space between each other on the prepared baking rack.

5. Bake wings for about 45 mins or until internal temp of 165 F, flipping every 10 - 15 mins and rotating occasionally. The wings should be golden-brown. You may need to remove wings on the edges first, as they will cook faster.

6. While the wings bake, make the Labneh dip (below).

7. Take the wings out once they are done cooking and let them cool off for a couple of minutes before tossing in the sauce.

Sauce (make right before you take the wings out of the oven)

1. Heat up 1/4 cup of butter in a saucepan until just all the way melted and it starts to bubble.

2. Take off the heat, whisk in mustard first to cool it down. Next mix in the ACV (if you put the ACV in before the mustard the vinegar will cook off in the heat).

3. Toss the wings in the warm Zab’s Mustard sauce until well coated, serve with Labneh dip, and eat quickly while they’re hot and crispy :-)

Labneh Dipping Sauce

1. In a small bowl add garlic by using a garlic press or shaving it in with a Microplane. Top garlic with a squeeze of lemon to make it slightly milder. Let the garlic sit for about 5 mins.

2. Add Labneh to a small serving bowl followed by finely chopped parsley, prepared garlic, zest of 1 lemon, and salt and pepper to taste. Add a drizzle of good EVOO on top if desired.