Name: Iranian Saffron Lemon Chicken Wings
Yield: Serves 4
Cuisine: Iran
Ingredients: 2 teaspoons Coarse salt (kosher or sea), or more to taste; 3 tablespoons pomegranate molasses (optional), for serving; 3 tablespoons chopped fresh flat-leaf parsley (optional), for serving; 2 lemons, cut into wedges, for serving; ¼ cup plus 2 tablespoons fresh lemon juice; 4 tablespoons (½ stick) salted butter; ¼ cup extra-virgin olive oil; 3 pounds whole chicken wings (about 12 wings); 1 teaspoon Freshly ground black pepper, or more to taste; 1 cup plain Greek-style whole-milk yogurt (see Note); 1 teaspoon saffron threads; 1 medium-size sweet onion, peeled

Preparation info

Serves
4

Difficulty
Complex

Appears in

Planet Barbecue

By Steven Raichlen

Published 2010

About

So close, but so far away. That’s how I felt as I stood on the balcony of my hotel room in Baku, Azerbaijan, looking out over the Caspian Sea. A half day’s ferry ride, and I could be in one of the world’s great grill cultures, known in Alexander the Great’s day as Persia and today as Iran. But this is one case where politics and religion trump barbecue, so I had to settle for dinner at one of the many fine Iranian restaurants in Baku. Which, as it turned out, really wasn’t settling at all.