Jawaneh Djaj
Chicken wings marinated overnight in a punishing amount of garlic and lemon, then grilled over charcoal until charred at the edges and impossibly juicy inside — the unofficial snack of Beirut's corniche.
Cook this hands-free
All 214 Sofra recipes are free in the app. This one includes step-by-step English voice narration, hands-free Cooking Mode, and the original oud music by Charbel Rouhana.
Get Sofra on Google Play →Ingredients
- 1 kg, tips removed chicken wings
- 8 crushed to paste garlic cloves
- 4 tablespoons fresh lemon juice
- 3 tablespoons olive oil
- 1½ teaspoons salt
- ½ teaspoon white pepper
- 1 teaspoon dried thyme
- 1 teaspoon sumac
- 4 tablespoons, for serving toum (Lebanese garlic sauce)
Instructions
- Combine garlic paste, lemon juice, olive oil, salt, white pepper, thyme, and sumac in a large bowl.
- Add wings and toss thoroughly to coat every surface. Cover and marinate in the refrigerator for at least 4 hours, ideally overnight — the acid tenderizes the skin.
- Remove wings from fridge 30 minutes before cooking to come to room temperature.
- Grill over medium-high charcoal or a preheated grill pan for 12–15 minutes per side, turning once. The edges should char slightly — that is flavor, not a mistake.
- Alternatively, roast at 220°C for 35–40 minutes, flipping once at the 20-minute mark.
- Serve with toum, pickled turnips (lift), lemon wedges, and fresh pita.
Hear every step read aloud
Step-by-step voice narration guides you hands-free. Faten's Idlib recipes carry her own Syrian-Arabic narration. Charbel Rouhana's original oud plays during Cooking Mode.
Get Sofra on Google Play →Frequently Asked Questions
What is Jawaneh Djaj?
Chicken wings marinated overnight in a punishing amount of garlic and lemon, then grilled over charcoal until charred at the edges and impossibly juicy inside — the unofficial snack of Beirut's corniche.
Where is Jawaneh Djaj from?
Jawaneh Djaj comes from Lebanese Coastal. Sofra documents this recipe as part of its 214-recipe Lebanese and Syrian heritage collection, including 49 dishes from Idlib province.
Is Jawaneh Djaj vegetarian?
No — as written, Jawaneh Djaj includes meat, fish, or meat-based stock, so it is not vegetarian. See the ingredient list for the specific ingredients used.
What can I use instead of dried thyme in Jawaneh Djaj?
The dried thyme called for here is part of the traditional recipe and gives Jawaneh Djaj its authentic character, so keep it if you can. If you must substitute, choose the closest equivalent you have on hand and adjust to taste — the dish will shift slightly from the traditional version but still work. The Sofra app lists the full ingredient set and sourcing notes.
What do I serve with Jawaneh Djaj?
In a Lebanese appetizers spread, Jawaneh Djaj is served as part of a mezze table — alongside warm pita or markook bread, other small dishes, and fresh vegetables. It also works as a starter before a larger meal.
Can I make Jawaneh Djaj ahead, and how do I store leftovers?
Yes — leftovers keep well stored in an airtight container in the refrigerator for a few days. Reheat gently (or bring to room temperature for cold dishes) and taste to adjust seasoning before serving. Dishes with fresh herbs or dressing are freshest the day they are made.