Recipe byThe ZestyPlate Kitchen
Sticky, golden chicken wings marinated in cumin, lemon and garlic, then roasted or barbecued and glazed with honey. A moreish Turkish-inspired sharing dish.
Marinated in warm cumin, garlic and citrus, then roasted or barbecued until crisp and glazed with honey, these wings come out sticky and golden. They make excellent finger food for a mezze table or a casual feast. The marinade does most of the work, so there's very little fuss once they go in the oven.
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Prep 15 min
Cook 50 min
Total 125 min
Easy
Scale:
- 12 Chicken Wings
- 2 cloves minced Garlic
- Zest and juice of 1 Lemon
- 1 tsp Cumin Seeds
- 2 tablespoons Olive Oil
- 1 tablespoon Honey
Preparation
- Using sharp kitchen scissors, cut each wing at the knuckle into two pieces. Mix the garlic, lemon zest and juice, cumin and oil with plenty of seasoning, then toss with the wings in a dish to coat. Cover and marinate in the fridge for at least 1 hour, or overnight.
- Heat the oven to 200C/180C fan/gas 6, or fire up a barbecue. Bake the wings on a tray for 45-50 minutes until crisp, or barbecue for 20 minutes, drizzling over the honey for the final 10 minutes either way.
- Serve on a platter with plenty of napkins, alongside bowls of olives, nuts, dates, pickled chillies and flatbreads.
Tips from the ZestyPlate Kitchen
- Cut each wing at the joint. More surface area means crispier skin and more places for the marinade to cling.
- Leave them to marinate for at least an hour, and overnight if you can manage it.
- Hold the honey back until the last 10 minutes so it glazes rather than scorches.
- Roast the wings on a rack, or turn them once or twice, so they crisp evenly all over.
Frequently Asked Questions
Either works well. The oven gives you reliably crisp wings, while the barbecue throws in some smoky char.
Pat the wings dry before they go on, give each one room on the tray, and roast until deeply golden before you glaze.
Lay out a mezze spread: olives, nuts, dates, pickled chillies and warm flatbreads.
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