Hi there,
Last Saturday, I had the opportunity to attend the New York Times Food Festival in NYC. It was foodie heaven. There were loads of cooking demonstrations. Also, some very interesting talks about the future of the food industry. There was a cookbook corner where you could purchase a cookbook from your favorite NYT author and have an opportunity to chat and get an autograph. I purchased Melissa Clark’s new cookbook, Dinner in One. In another section of the pavilion were booths called “worth the wait”. This section was designated for the newest restaurants where it is virtually impossible to get a reservation. One of the food items that we tried was from Michael Solmonov’s Laser Wolf. It is a recipe for Pomegranate Harrisa Chicken Wings, and I snared the recipe and have it to share with you. Oh my, are they delicious.
Ingredients:
- 15 ounces kosher salt
- 7 ½ ounces sugar
- 1 gallon water
- 5 pounds chicken wings
For the Rub:
- 2 teaspoons ground cumin
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons sweet smoked paprika
- 1 teaspoon hot smoked paprika
- 1 teaspoon black pepper
For the Pomegranate-Harissa Glaze:
- 1 ½ cups pomegranate molasses
- ¾ cup harissa
- ¼ cup honey
- 2 tablespoons water
For the Tehina Ranch Dip:
- 2 cups Quick Tehina Sauce (double the recipe)
- 2 cloves garlic, grated
- 1 shallot, grated
- 1 bunch dill, chopped
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons black pepper
Preparation:
Add 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.
Since it will probably be months before I can snag a reservation at Laser Wolf, I am definitely going to be making plenty of these sticky, delicious morsels of chicken.
And, I promise to review Melissa’s cookbook and share a recipe from it soon.
25 responses to “NEW YORK TIMES FOOD FESTIVAL – a foodie heaven”
It sounds a wonderful treat. I went to an international food fair in Southern Spain last April. The foods from all around the world were fascinating and delicious.
An international food fair would really be exciting. All those different flavors!
Those chicken wings look lipsmackingly delicious! The ranch dip sounds really wonderful.
The wings were sticky delicious and the dip had a fabulous taste that could stand on its own.
Looks like a scrumpous day!
It definitely was.
Lucky you! What fun you must have had! Thanks for snaring that recipe, it certainly looks and sounds like a good one!
It was such a fun and interesting day.
Heaven, indeed!!! How fun that you were able to go to the festival! These pomegranate harissa wings sound pretty amazing. I can’t wait to hear more about Melissa’s cookbook. Did you get to see Kenji at the festival??
YES!! Saw him cooking. I am such a groupie😂
OMG, he’s like a rock star!!! 🤩
Okay. When she writes tehina, does he mean tahini? I’m confused. But boy that chicken looks fabulous! And how much fun to attend such a fun event!
Definitely tahini. The dip would be fabulous with almost anything.
Super delicious 😋
Indeed a foodie heaven ☺️
Thanks for stopping by Rebana. Have a beautiful weekend.
What a fun event, I bet it was amazing!
Oh Jenna, it was amazing fun. Have a wonderful weekend.
Delicious feast on a plate! 🙂
It was a feast for sure. Have a wonderful weekend Ronit.
yes i was wondering about the tehana too! what fun you must have had bernadette! and more fun things on your page – snowflakes?
Snowflakes – I am trying to get people to contribute to my holiday edition, so I thought I would add a little bit of holiday decor. Have a great weekend Sherry
I love food festivals, Bernadette. I can’t cook worth beans, but I love food. Those wings look fabulous. Now, that’s a recipe I’ll try. 🙂
We had such a fun day and the wings are definitely worth the effort. Have a tasty week Diana.
🙂
Wow those wings!!!!!!