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Moroccan chicken wings

Name: Moroccan chicken wings
Total time: 1 h
Ingredients: chicken wings 1kg; olive oil; Aphrodites Pomegranate Ketçhup ); flat-leaf parsley a handful, finely chopped; sesame seeds ½ tsp, toasted; cumin seeds ¼ tsp, toasted

1 hour
serves 4 as a snack
A little effort

These Moroccan chicken wings are made with pomegranate ketchup which is rich in tomato flavour and has a welcome hint of sourness from pomegranate molasses.

Published: July 14, 2016 at 1:53 pm

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

*This recipe is gluten-free according to industry standards. We cannot guarantee that all brands of pomegranate ketchup are gluten-free.

Ingredients

chicken wings 1kg
olive oil
Aphrodites Pomegranate Ketçhup )
flat-leaf parsley a handful, finely chopped
sesame seeds ½ tsp, toasted
cumin seeds ¼ tsp, 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.