Try these spicy chicken wings then check out more chicken wings recipes such as our BBQ chicken wings, sriracha chicken wings and buffalo wings.


  • 75g cornflour
  • 75g plain flour
  • ½ tsp ground cumin
  • ½ tsp smoked paprika
  • 2kg chicken wings, jointed
  • spray oil
  • 3 tbsp rose harissa
  • 4 tbsp Frank’s RedHot sauce
  • 3 tbsp runny honey
  • 2 limes, juiced


  • 100g hazelnuts, toasted
  • 2 tbsp sesame seeds
  • 1 tbsp coriander seeds
  • 1 tbsp cumin seeds
  • 1 tbsp sumac
  • 1 tsp sea salt flakes


  • STEP 1

    Heat the oven to 200C/fan 180C/gas 6. Mix together the flours, cumin, paprika and some seasoning in a large bowl, then tip in the chicken wings and toss until fully coated. Put the wings onto a large rack above a large baking tray, with a little space around each. Spray the wings with oil then cook for 45-50 minutes or until really crisp.

  • STEP 2

    Put the harissa, hot sauce, honey and lime juice into a small pan and bring to a simmer, then take off the heat.

  • STEP 3

    To make the dukkah, put the hazelnuts into a frying pan and cook gently for 5 minutes until browned all over. Tip into a bowl to cool. Cook the sesame, coriander and cumin seeds in a pan for 2-3 minutes or until toasted. Crush the seeds lightly with a pestle and mortar, then add the hazelnuts and bash until roughly broken up. Add the sumac and sea salt, and tip into a bowl.

  • STEP 4

    Once the wings are crispy, tip them into a large bowl with the harissa hot sauce and toss really well. Serve with the dukkah sprinkled over and on the side for dipping.

Check out more of the best chicken wings recipes...

Sticky Chicken Wings with Raspberry Sauce

Discover more recipes using homemade dukkah...

Roasted Carrot Salad With Spelt, Dukkah and Preserved Lemon Dressing

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