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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!

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50 mins
Serves 12

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


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.

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