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Dukkah-spiced BBQ chicken wings

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july dukkah spiced bbq chicken wings

Ingredients

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
Tip
Choosing pomegranates

Choose pomegranates that feel heavy and are free from bruises or nicks in their skin. Pomegranates are a good source of vitamins and antioxidants – use leftover seeds to stir through yogurts and breakfast cereals, or add to drinks as a garnish. 

Tahini sauce

Tahini makes a great accompaniment for all kinds of barbecued foods – simply thin out the paste with some water and/or lemon juice to a consistency you like. You can experiment by adding smoked paprika, crushed garlic, fresh herbs or capers.

Direction

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.

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