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.


*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.

Nutritional Information

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