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.
Ingredients
- cornflour 75g
- plain flour 75g
- ground cumin ½ tsp
- smoked paprika ½ tsp
- chicken wings 2kg, jointed
- spray oil
- rose harissa 3 tbsp
- Frank’s RedHot sauce 4 tbsp
- runny honey 3 tbsp
- limes 2, juiced
HAZELNUT DUKKAH
- hazelnuts 100g, toasted
- sesame seeds 2 tbsp
- coriander seeds 1 tbsp
- cumin seeds 1 tbsp
- sumac 1 tbsp
- sea salt flakes 1 tsp
Method
-
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.
Nutritional Information
- Kcals 563
- Fat 32.1g
- Saturates 6.7g
- Carbs 29.6g
- Sugars 12.2g
- Fibre 3.2g
- Protein 37.4g
- Salt 1.1g
