Sticky, golden chicken wings marinated in cumin, lemon and garlic, then roasted or barbecued and glazed with honey — a moreish, Turkish-inspired sharing dish.
These chicken wings with cumin, lemon and garlic are sticky, golden and packed with flavour — marinated in warm spices and citrus, then roasted (or barbecued) crisp and glazed with honey. Perfect finger food for a mezze spread or a casual feast.
Prep 15 min
Cook 50 min
Total 125 min
Easy
- 12 Chicken Wings
- 2 cloves minced Garlic
- Zest and juice of 1 Lemon
- 1 tsp Cumin Seeds
- 2 tablespoons Olive Oil
- 1 tablespoon Honey
Video
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 the wings at the joint for more surface area to crisp and soak up the marinade.
- Marinate for at least an hour, or overnight, for the best flavour.
- Add the honey only towards the end so it glazes without burning.
- Roast on a rack or turn the wings so they crisp evenly all over.
Frequently Asked Questions
Both work beautifully — the oven gives reliably crisp wings, while the barbecue adds smoky char.
Pat the wings dry, give them space on the tray, and roast until deeply golden before glazing.
A mezze spread — olives, nuts, dates, pickled chillies and warm flatbreads — is perfect.
