Moroccan chicken wings

  • 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.


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.



  • 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


  • 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.

Check out more of the best chicken wings recipes...

Sticky Chicken Wings with Raspberry Sauce

Nutritional Information

  • Kcals 420
  • Fat 25.9g
  • Saturates 6.4g
  • Carbs 12.3g
  • Sugars 11.1g
  • Fibre 2g
  • Protein 33.6g
  • Salt 1.4g