Step 1

In a large bowl, combine the chicken wings, ¼ cup za’atar, 3 tablespoons water and 2 tablespoons salt, then stir until evenly coated. Cover and refrigerate for at least 30 minutes or up to 1 hour. Meanwhile, heat the oven to 450°F with a rack in the middle position. Set a wire rack in a rimmed baking sheet and mist the rack with cooking spray.

Step 2

In another large bowl, whisk together the flour, garlic and 1 tablespoon each salt and pepper. Working in 3 batches, transfer the wings to the flour mixture and toss until well coated, pressing so that the flour mixture adheres. Transfer the wings to the prepared rack, shaking off excess flour and arranging them in an even layer with the thick-skinned sides facing up. Bake for 30 minutes.

Step 3

Remove from the oven and brush the tops of the wings with the oil. Continue to bake until golden, about another 15 minutes. Remove from the oven and cool for about 5 minutes.

Step 4

While the wings cool, in a small saucepan over medium, melt the butter. Add the 1 tablespoon za’atar and cook, stirring, until fragrant, about 30 seconds. Add the harissa and cook, stirring, until slightly thickened, about 2 minutes. Off heat, whisk in the vinegar and sugar, then taste and season with salt.

Step 5

Transfer the wings to a large bowl. Add ½ cup of the sauce and toss to coat. Transfer to a platter and sprinkle with scallions. Serve the remaining sauce on the side.