No need for bleu or ranch here! Tahini, or sesame seed paste, is the perfect base for a dipping sauce for these wings, and still goes so well with celery!
Whisk tahini, lemon juice, sumac, za'atar, and EVOO together in a small bowl.
Preheat oven to 400˚F and line a baking sheet with aluminum foil.
Pat the wings dry with paper towels and place on the prepared baking sheet. Season with salt and pepper.
Roast wings in the oven for 15 minutes.
In a large bowl, whisk harissa, tahini, lemon juice, and 2 tbsp EVOO together.
Pour 2 cups of EVOO into a heavy frying pan, fitted with a deep frying thermometer, and place over medium heat. Once the EVOO reaches 360˚F. Fry the wings in batches for 3 minutes each, until crispy and golden brown. If you don't have a thermometer, place the handle of a wooden spoon in the hot oil. If bubbles form around the spoon, your oil is hot.
Toss the wings in harissa sauce and transfer to a serving platter. Sprinkle with sesame seeds and garnish with scallions and lemon slices.
Serve with the dipping sauce and enjoy hot!