Olive Magazine

Moroccan chicken wings

Published: July 14, 2016 at 1:53 pm
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  • Preparation and cooking time
    • Total time
  • A little effort
  • Serves 4 as a snack

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.

  • Gluten free
Nutrition:
NutrientUnit
kcal420
fat25.9g
saturates6.4g
carbs12.3g
sugars11.1g
fibre2g
protein33.6g
salt1.4g
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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

  • 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.

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

Sticky Chicken Wings with Raspberry Sauce
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