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Ingredients

Method

  • STEP 1

    Using a pair of 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 tip into a dish with the chicken wings and toss to coat. Cover and put in the fridge to marinate for at least 1 hr, or overnight if you have time.

  • STEP 2

    Heat oven to 200C/180C fan/gas 6, or heat an outdoor barbecue. Bake the chicken wings on an oven tray for 45-50 mins until crisp, or barbecue for 20 mins, drizzling over the honey for the final 10 mins of each method. Serve on a platter with plenty of paper napkins. Fill small bowls with olives, pistachios or almonds, dates and pickled chillies and flatbreads to serve alongside, along with the dishes below.

RECIPE TIPS
TURKISH TOMATO & PEPPER DIP

Finely dice 2 de-seeded plum tomatoes,

1 small red pepper and 1 small red

onion. Mix with 1 tbsp tomato purée,

1 tbsp extra-virgin olive oil, 1 tbsp red

wine vinegar, 1 tbsp chopped parsley

and ½ tsp each ground coriander and

paprika. Season with salt and add a

pinch dried chili flakes if you like it

hot. Eat with flat bread.

ROSEWATER MARTINIS

Simmer 85g caster sugar in 100ml water

in a small pan until dissolved, then cool.

For each cocktail, shake 2 tbsp vodka,

1 tbsp of the sugar syrup and a few

drops of rosewater with ice. Decorate

with rose petals, if you like.

FETA BITES

Cut a 250g pack feta into 2-3cm chunks.

Sprinkle with 1 tsp cumin seeds and

drizzle with 1 tbsp olive oil. Scatter

with chopped parsley and squeeze

over a little lemon juice.

Recipe from Good Food magazine, July 2010

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