Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Moroccan chicken wings
- Preparation and cooking time
- Total time
- A little effort
- Serves 4 as a snack
Ingredients
- 1kg chicken wings
- olive oil
- ) Aphrodites Pomegranate Ketçhup
- a handful flat-leaf parsley, finely chopped
- ½ tsp sesame seeds, toasted
- ¼ tsp cumin seeds, toasted
Method
- STEP 1
Heat the oven to 200C/180C/gas 6. Cut the pointy tips off the chicken wings and then cut them into two at the joint to create winglets.
- STEP 2
Put the winglets in a large bowl. Toss with salt and pepper and 2 tbsp olive oil. Spread out on a non-stick baking tray and cook for 45 minutes, turning a couple of times during baking.
- STEP 3
Brush all over with the ketchup then return to the oven, brushing with more ketchup at regular intervals, for another 10-15 minutes, until sticky and glazed.
- STEP 4
Toss the parsley, sesame and cumin seeds with sea salt and sprinkle over the wings.
