Sweet, sticky chicken wings, spiced with sumac and sprinkled with toasted sesame seeds. They’re simple to prepare and sure to be snapped up immediately
Prep:10 mins
Serves 6
1kg chicken wings1 tbsp ground cumin2 tsp sumac2 tbsp plain flour1 tbsp vegetable oil6 dates, stoned2 red chillies, deseeded, plus 1 thinly sliced to serve150g light brown soft sugar150ml red wine vinegar2 tsp sesame seeds, toasted
STEP 1Heat oven to 200C/180C fan/ gas 6. Tip the chicken wings into a large bowl and toss with the cumin, sumac, flour and plenty of seasoning. Spread out over a large baking tray, drizzle with oil and cook for 35 mins, turning halfway through cooking.STEP 2Meanwhile, make the glaze. Put the dates, chillis, sugar and vinegar in a food processor with 100ml water and blitz. Pour into a saucepan and bubble for 5 mins until thick and glossy.STEP 3Brush the glaze over the chicken wings, making sure they’re well coated, and sprinkle with the sesame seeds. Return to the oven for 10 mins more, turning and brushing after 5 mins until sticky.
