- 1kg chicken wings
- a little oil, for the tray
For the rub
- ½ tsp ground cumin
An aromatic spice native to eastern Mediteranean countries and Upper Egypt. This warm,…
- ½ tsp ground black pepper
- ½ tsp ground coriander
- 1 tsp dark brown soft sugar
- 1 tsp garlic powder
- 2½ tsp smoked paprika
- ½ tsp dried oregano
Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…
- ½ tsp dried thyme
This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…
For the glaze
To make the rub, mix together all the ingredients in a large bowl with a large pinch of salt. Add the chicken wings and toss to coat in the spices. If you’ve got time, chill and marinate for up to 24 hrs.
Heat oven to 180C/160C fan/gas 4. , transfer the wings to the tray and roast for 40-45 mins until they are cooked through. Turn the oven up to 220C/200C fan/gas 7 and roast for a further 10 mins until golden brown and crispy.
Meanwhile, make the glaze by heating the butter, vinegar, hot sauce and maple syrup in a small saucepan. Bring to the boil over a high heat, then reduce the heat and simmer gently for 5 mins or until the glaze has thickened. Remove the wings from the oven and while they are still hot, pour over the glaze and carefully mix using a spoon to roll and coat them evenly. They should be nice and glossy. Serve with your favourite dip.