Dukkah-spiced BBQ chicken wings

Dukkah-spiced BBQ chicken wings

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Prep: 15 mins Cook: 50 mins plus marinating

Easy

Serves 10 - 12
Chicken wings make a perfect platter of finger food to share at a barbecue or party - this nutty spice mix gives a crispy golden coating

Nutrition and extra info

  • before cooking
  • Gluten-free

Nutrition: per serving (12)

  • kcal214
  • fat14g
  • saturates3g
  • carbs4g
  • sugars3g
  • fibre1g
  • protein17g
  • salt1g
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Ingredients

  • 50g sesame seeds
  • 1 tbsp cumin seeds
  • 1 tbsp coriander seeds
    Coriander seeds

    Coriander seed

    kor-ee-and-er seed

    The small, creamy brown seeds of the coriander plant give dishes a warm, aromatic and slightly…

  • 1 tsp coarsely ground black pepper
  • 1 tsp paprika
    Paprika

    Paprika

    pa-preek-ah

    A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…

  • juice 1 lemon, plus extra wedges to serve
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 tbsp tahini paste
  • 25 chicken wings
  • handful pomegranate seeds (from a tub or whole fruit)
  • small handful coriander leaves, stems discarded
  • lemon wedges, to serve
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

Method

  1. To make dukkah, toast the sesame seeds in a frying pan until lightly golden, then transfer to a bowl. In the same pan, toast the cumin and coriander seeds until fragrant. Now combine all the spices, sesame seeds and some seasoning in a mini food processor, coffee grinder or pestle and mortar and blend to a coarse mix.

  2. Mix the lemon juice, olive oil and tahini paste and rub all over the chicken wings. Leave to marinate in the fridge for 1 hr.

  3. Reserve 1 tbsp of the dukkah mix and sprinkle the rest over the wings with 1 tsp salt. Toss to coat, and leave for up to 24 hrs in the fridge.

  4. Light the barbecue and wait until the coals are covered with a thin layer of white ash, which means it is hot enough to cook (or heat oven to 200C/ 180C fan/gas 6). Barbecue the wings, turning, for 25-30 mins until charred and cooked through (or roast in the oven for 45-50 mins). Transfer the wings to a big platter. Scatter over the reserved dukkah, the pomegranate seeds and coriander leaves, and serve with lemon wedges.

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