This particular recipe uses a light mix of spices and garlic for a Middle Eastern flavour. It was created by Sunday Brunch foodie Rebecca Seal for the wine brand Brancott Estate.
Rebecca recommends enjoying this meaty treat with a Sauvignon Blanc or Brazilian Caipirinha.
- 20 chicken wings
- 1 teaspoon ground cumin
- 4 tablespoons olive oil
- ½ teaspoon freshly ground black pepper
- 4 tablespoons hot Turkish red pepper paste
- 4 garlic cloves, lightly crushed but whole
- Olive oil for frying
Method1 Mix all the ingredients together, except the oil, in a large bowl. Place in the fridge to marinate for a couple of hours.
2 Preheat the oven to 230ºC. Heat a little oil in a large pan over a high heat and brown the wings all over. Do this in batches of 3 or 4 at a time otherwise they will stew rather than brown.
3 Arrange the wings in a single layer in a roasting tin. Cook for 10 minutes then reduce the heat to 200ºC and cook for a further 15–25 minutes until the wings are crispy, brown and cooked through (exact cooking time will vary depending on the size of the wings). Turn them halfway through cooking if they’re browning too fast.
4To check they’re cooked through, pierce the fattest part of a wing down to the bone – it should feel really tender and the juices should run clear.
Prep Time2 hours (including marinating time)
Cook Time25-35 minutes
Nutrition Information2 hours, 35 minutes
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Copyright: Jack Daniels
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