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Gang, summer is coming to an end! We need to embrace all of its delights as much as we can, including swimming and eating as much ice cream as possible, because thatâ€™s what summerâ€™s about, right? I think we should also embrace the later Shabbat start times, and one of my favorite ways to do this is by hosting a â€śSha-barbecueâ€ť! The first time I enjoyed a Sha-barbecue was almost 10 years ago when I was living in Chicago. I wasÂ invited over to my friend Taronâ€™s place for Shabbat dinner. When I asked him what I could bring, he casually said, â€śWell, itâ€™s a Sha-barbecue, so maybe some guacamole and chips?â€ťÂ I loved how casually he said Sha-barbecue, like it was a thing everyone knew about the world over. But never in my whole Jewish life had I heard of or attended a Sha-barbecue! Ever since that fateful night, I have fully embraced the Sha-barbecue. With Shabbat not starting until almost 8 in the summer, Iâ€™ve found that as a religiously observant Jew itâ€™s easy to have friends over and enjoy some adult beverages while barbecuing up the main course and then sitting down to a lovely Sha-barbecue meal. You know, like our forefathers and mothers used to do!
Sha-barbecue Cilantro, Lime and Yogurt Chicken Wings
1.Â Wash and dry the chicken wings, making sure they are free of any feathers. Next, separate drumettes from wingettes by slicing a sharp knife through the joints.
2.Â Place the chicken wings in a mediumÂ bowl. Add the cumin, sweetÂ paprika, garlic powder,Â kosher salt and pepper. Toss to coat the wings.
3.Â In a separate, larger bowl, addÂ all the ingredients for the marinade. Stir to combine, tasting for adjustments in seasoning.
4.Â Once marinade is complete, place the prepared chicken wings into the marinadeÂ bowl, stirring to coat. Cover with plastic wrap and marinate for at least 1 hour and up to 6Â hours, making sure not to over-marinate, as theÂ recipe includes lime juice, which can break down the meat (and not in a good way).
5.Â Preheat oven to 400 degrees. LineÂ two large rimmed baking sheets with parchment paper.
6.Â Using tongs, gently place the wings on the prepared baking sheets, making sure to spread them evenly so they arenâ€™t overlapping. Donâ€™t toss out the remaining marinade, as you will be basting while it bakes.
7.Â Bake wings for roughly 20 minutes. After the initial 20 minutes, baste each wing with remaining marinade. Bake for another 20-25 minutes, or until cooked through.
8.Â Sprinkle cooked wings with Maldon sea salt and a squeeze of lime just before serving.