Whether it's for a barbecue, picnic or sunny evening dinner, we've got the perfect recipe for you. Classic, sweet and sticky wings that are just simple to make.
1kg pack chicken wings
1 tbsp vegetable oil
2 lemons, halved
2 spring onions, finely shredded
For the spice rub
2 tsp cumin seeds or ground cumin
1/2 tsp sea salt or fine salt
1/2 tsp ground black pepper
1 tbsp smoked paprika
1 tsp chilli powder
1 1/2 tsp dried oregano
For the glaze
2 tbsp dark soft brown sugar
100g tomato ketchup
2 tbsp cider vinegar
2 tbsp clear honey
1 tbsp English mustard
2 tbsp soy sauce
1 tsp hot chilli sauce
Preheat the oven to gas 6, 200 C, fan 180 C.
Crush the spice rub ingredients to a smoth powder using a pestle and mortar (if needed). Tip into a bowl, add the chicken and massage the rub into the skin. Transfer to a baking tray lines with nonstick baking paper. Roast for 30 mins, turning halfway , until cooked through.
Meanwhile, light the barbecue (or heat a gridle pan). Whisk together the glaze ingredients in a small pan. Haet gently until the sugar is dissolved, then bring to a boil. Reduce to a simmer for 5 mins until thickened.
Brush the wings all over with the glaze several times to ensure they are sticky and well coated - this keeps the meat moist. Then drizzle with 1 tbsp oil - this prevents sticking but you could add oil to the glaze if you prefer. Coating the wings in a rub and then a glaze gives them maximum taste - the spices will add a deep flavour, while the glaze adds sweetness and stickiness.
Transfer the wings to the barbecue (or gridle pan). Cook for 5 - 8 mins, turning every 1 - 2 mins and brushing with more glaze. Add the lemons to the pan, cut-side down, and cook for 3 mins.
Transfer the wings to a plate. Top with the spring onions and serve with the lemons and a dip. To make a cooling dip, whisk together 150g Greek style yoghurt, the juice of 1/2 lemon, 2 tbsp snipped chives and 1 large crushed garlic cloves; season.
Serves 6. Enjoy!
We'd love to know how you got on with making this dish