Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
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.
Put the harissa, hot sauce, honey and lime juice into a small pan and bring to a simmer, then take off the heat.
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.
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.