Dukkah-spiced BBQ chicken wings
25min
4 SERVINGS
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
- 3 packs Sadia Chicken Mid Joint Wing
- handful pomegranate seeds (from a tub or whole fruit)
- small handful coriander leaves, stems discarded
- lemon wedges, to serve
METHOD
- Toast 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 or use a pestle and mortar. 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 about an hr. Tip: you can use sesami oil as a substitute if you do not have tahini paste.
- 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.
- If you are up for a barbeque, grill them for 20-30 minutes until cooked through. Or you can airfry these at 180°C for 12 minutes, and then flip them over and continue for another 12 minutes.
- Scatter the pomegranate, coriander, and dukkah (set aside earlier) over the wings, and serve with lemon wedges.
Chicken Mid Joint Wing
No artificial flavours and preservatives
Chickens fed a balanced diet rich in cereal, bran, vitamins and minerals
Farm Fresh
Other Recipes
Popular Recipes
