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Moroccan chicken wings
Published: July 14, 2016 at 1:53 PM
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Serves 4 as a snack
A little effort
Total time: 1 hr
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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
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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. Now discover Iftar events in London.
Ingredients
Nutrition
-
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
Nutrition: per serving
- kcal420
- fat25.9g
- saturates6.4g
- carbs12.3g
- sugars11.1g
- fibre2g
- protein33.6g
- salt1.4g
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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.
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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.
-
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.
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