You may remember last fall I was fortunate to attend the New York Times Food Festival. One of my favorite chefs, Michael Solomonov, had a tasting booth, and he was sharing drool worthy chicken wings.
I don’t think there are too many people who don’t like chicken wings, but if you have any type of lipid problem, it isn’t the best idea to eat chicken wings on a regular basis. So I decided to take Michael’s recipe and make it a “smidge healthier”.
The first change I made to the recipe was to change the chicken from wings to skinless chicken thighs. I figured the moist flavor of the bone-in thighs would make up for the lack of crispy skin.
Also, using chicken thighs enabled the recipe to change from a snack to a dinner. I skipped the original wet brine and used the rub as a dry brine. I dry-brined the chicken for about 3 hours.
I then baked the thighs as directed but at 375 for 30 minutes. I then applied the glaze to the chicken thighs and placed them under the broiler until they became nicely browned.
I slathered the serving platter with the Tehina Dip and served the chicken over the dip.
I served the chicken with sweet potato fries and cole slaw. It was a delicious, smidge healthier dinner. I think it would make a perfect entree for a football party.