DUKKAH-SPICED BBQ CHICKEN WINGS

Dukkah-spiced BBQ chicken wings image

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

Provided by Good Food team

Categories Buffet, Dinner, Lunch, Main course

Time 1h5m

Number Of Ingredients 12

Ingredients

50g sesame seeds
1 tbsp cumin seeds
1 tbsp coriander seeds
1 tsp coarsely ground black pepper
1 tsp paprika
juice 1 lemon , plus extra wedges to serve
2 tbsp olive oil
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

Steps:

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.
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.
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.
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.

Nutrition Facts : Calories 214 calories, Fat 14 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 17 grams protein, Sodium 1 milligram of sodium