Sticky, golden chicken wings marinated in cumin, lemon and garlic, then roasted or barbecued and glazed with honey — a moreish, Turkish-inspired sharing dish.
- 12 Chicken Wings
- 2 cloves minced Garlic
- Zest and juice of 1 Lemon
- 1 tsp Cumin Seeds
- 2 tablespoons Olive Oil
- 1 tablespoon Honey
Video
Preparation
- Using sharp kitchen scissors, cut each wing at the knuckle into two pieces. Mix the garlic, lemon zest and juice, cumin and oil with plenty of seasoning, then toss with the wings in a dish to coat. Cover and marinate in the fridge for at least 1 hour, or overnight.
- Heat the oven to 200C/180C fan/gas 6, or fire up a barbecue. Bake the wings on a tray for 45–50 minutes until crisp, or barbecue for 20 minutes, drizzling over the honey for the final 10 minutes either way.
- Serve on a platter with plenty of napkins, alongside bowls of olives, nuts, dates, pickled chillies and flatbreads.
