Your Cart

You have no items in your shopping cart.

Search Site

Search through our products, recipes and information:

bbq recipes

Search for a recipe
Back to Bbq

Dukkah-spiced BBQ chicken wings

Why not try something new!

Get experimenting with our other infused oils. The range includes Chilli, Garlic and Basil. The possibilities are endless!

Shop Now
50 mins
Serves 12
Easy
Ingredients

50g sesame seeds
1 tbsp coriander seeds
1 tsp coarsely ground black pepper
1 tsp paprika
juice 1 lemon, plus extra wedges to serve
2 tbsp Mr Hugh’s cumin infused rapeseed oil
1 tbsp tahini paste
25 chicken wings
handful pomegranate seeds (from a tub or whole fruit)
small handful coriander leaves, stems discarded
lemon wedges, to serve

Method

Method:
To make dukkah, toast the sesame seeds in a frying pan until lightly golden, then transfer to a bowl. In the same pan, toast coriander seeds and 1 tbsp of Mr Hugh’s cumin infused rapeseed oil until fragrant. Now combine all the spices, sesame seeds and some seasoning in a mini food processor, coffee grinder or pestle and mortar and blend to a coarse mix.

Mix the lemon juice, remaining Mr Hugh’s cumin infused rapeseed oil and tahini paste and rub all over the chicken wings. Leave to marinate in the fridge for 1 hr.

Reserve 1 tbsp of the dukkah mix and sprinkle the rest over the wings with 1 tsp salt. Toss to coat, and leave for up to 24 hrs in the fridge.

Light the barbecue and wait until the coals are covered with a thin layer of white ash, which means it is hot enough to cook (or heat oven to 200C/ 180C fan/gas 6). Barbecue the wings, turning, for 25-30 mins until charred and cooked through (or roast in the oven for 45-50 mins). Transfer the wings to a big platter. Scatter over the reserved dukkah, the pomegranate seeds and coriander leaves, and serve with lemon wedges.

Other bbq