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