The BBC Good Food logo
Chicken wings with chilli & date caramel

Chicken wings with chilli & date caramel

By
A star rating of 5 out of 5.4 ratingsRate
loading...
Magazine subscription – choose a brand-new cookbook when you subscribe
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6

Sweet, sticky chicken wings, spiced with sumac and sprinkled with toasted sesame seeds. They're simple to prepare and sure to be snapped up immediately

Nutrition: per serving
NutrientUnit
kcal451
fat17g
saturates4g
carbs48g
sugars43g
fibre2g
protein24g
salt0.8g
Advertisement

Ingredients

  • 1kg chicken wings
  • 1 tbsp ground cumin
  • 2 tsp sumac
  • 2 tbsp plain flour
  • 1 tbsp vegetable oil
  • 6 dates , stoned
  • 2 red chillies , deseeded, plus 1 thinly sliced to serve
  • 150g light brown soft sugar
  • 150ml red wine vinegar
  • 2 tsp sesame seeds , toasted

Method

  • STEP 1

    Heat oven to 200C/180C fan/ gas 6. Tip the chicken wings into a large bowl and toss with the cumin, sumac, flour and plenty of seasoning. Spread out over a large baking tray, drizzle with oil and cook for 35 mins, turning halfway through cooking.

  • STEP 2

    Meanwhile, make the glaze. Put the dates, chillis, sugar and vinegar in a food processor with 100ml water and blitz. Pour into a saucepan and bubble for 5 mins until thick and glossy.

  • STEP 3

    Brush the glaze over the chicken wings, making sure they’re well coated, and sprinkle with the sesame seeds. Return to the oven for 10 mins more, turning and brushing after 5 mins until sticky.

Goes well with

Recipe from Good Food magazine, February 2017

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 5 out of 5.4 ratings
Advertisement
Advertisement
Advertisement

Sponsored content