Moroccan chicken wings
- Preparation and cooking time
- Total time
- A little effort
- Serves 4 as a snack
Skip to ingredients
- 1kg chicken wings
- olive oil
- ) Aphrodites Pomegranate Ketçhup
- a handful flat-leaf parsleyfinely chopped
- ½ tsp sesame seedstoasted
- ¼ tsp cumin seedstoasted
Nutrition: per serving
- kcal420
- fat25.9g
- saturates6.4g
- carbs12.3g
- sugars11.1g
- fibre2g
- protein33.6g
- salt1.4g
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.
