Za'atar chicken wings

Cut off the wing tips at the joint, then separate the drum and the flat, cutting slightly toward the flat side of the joint; save the tips for broth.

Toss the wings in a bowl with kosher salt at one teaspoon per pound and a little garlic powder, mixing thoroughly.

Cover and refrigerate between two hours and overnight.

Smash whole dried thyme fairly fine in a mortar and pestle, add a little dried marjoram and grind another half minute.

In a bowl mix the herbs with sumac, toasted sesame seeds, ground cumin, black pepper and a little cayenne to make the za'atar.

Whisk one egg white with a little honey and the juice of half a lemon until foamy.

Pour the egg white mixture over the wings and mix, then add the za'atar and mix until evenly coated.

Space the wings evenly on a parchment-lined baking sheet (parchment rather than foil, as the honey burns quickly under a broiler).

Roast in the centre of a 400F oven about 20 minutes; flip the wings.

Return to the oven 20 to 25 minutes more, until cooked through and browned; rest a few minutes.

Plate beside tahini sauce, drizzle with a little olive oil, and garnish with more sumac and chopped Italian parsley.