First, cook the pasta according to package directions, strain and set aside.
Next, toss the wings in the oil, salt and pepper. Place the wings in a single layer on a rimmed baking sheet. Bake for 45-50 minutes until skin is crisp. Meanwhile, whisk together the remaining sauce ingredients. Pour the sauce into a saucepan and bring to a boil, reduce to low and keep warm until the wings have done cooking.
Next, make the noodle nests. Whisk together the tahini, peanut butter, vinegar, oil and silan until smooth. Stir in the sesame seeds. Toss the noodles in the sauce and use you hands to evenly coat all the noodles. Use tongs to grab about a handful of pasta and twist until you form a “nest“. Repeat with the remaining noodles. Set your nests on a serving dish until ready to serve. (Noodles and sauce can be prepared separately up to 2 days in advance.)
Line a second rimmed baking sheet with aluminum foil. Remove the wings from the oven and carefully transfer them with tongs or a slotted spoon onto the lined baking sheet. Pour the warm sauce over the wings and toss until they are completely covered in sauce. Return to the oven and bake for an additional 8-10 minutes. Remove from the oven and top each prepared noodle nest with 1-2 hot wings.
Some things we remember fondly or look upon as why? Schmaltz may be one or the other for you. But it is iconic Jewish food.
