Easy barbecue recipe for 10 - 12 people, takes only 50 mins; recipe has sesame seed, cumin seed, coriander seed, black pepper, paprika, lemon, olive oil, tahini paste, chicken wing, pomegranate seed, coriander and lemon.
Dukkah-spiced BBQ chicken wings
Course: Easy barbecue
Servings
10 - 12
servings
Prep time
15 mins
Ingredients
- Coriander: small handful coriander leaves, stems discarded
- Olive Oil: 2 tbsp olive oil
- Lemon: juice 1 lemon, plus extra wedges to serve
- Paprika: 1 tsp paprika
- Tahini Paste: 1 tbsp tahini paste
- Cumin Seed: 1 tbsp cumin seeds
- Coriander Seed: 1 tbsp coriander seeds
- Black Pepper: 1 tsp coarsely ground black pepper
- Sesame Seed: 50g sesame seeds
- Pomegranate Seed: handful pomegranate seeds (from a tub or whole fruit)
- Chicken Wing: 25 chicken wings
Directions
- 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.
