Sticky sesame harissa wings
Ingredients
2kg chicken wings
2 tbsp baking powder
½ tsp salt
1 tsp ground pepper
Sauce Ingredients
1 tsp ground cinnamon
1 tsp chicken seasoning
½ tsp chilli powder
3 tbsps clear honey
2 tbsps harissa
25g sesame seeds, toasted
50g pistachio and macadamia nuts, mixed and roughly chopped
Salt
Black pepper
Method
Preheat the oven 120c.
Put the wings between a few sheets of kitchen rolls to that they dry out.
Mix the baking powder, salt and pepper in a bowl and lightly coat each wing, gently tapping each wing on the side of the bowl to remove any excess coating. Put on to an oven tray with a wire rack and put into the oven for 30 minutes.
After half an hour, increase the oven to 220c and cook for a further 25-35 minutes until golden and crispy.
Meanwhile combine all of the sauce ingredients together in a small saucepan and bring to the boil. As soon as bubbling, reduce the heat to medium and cook for around 5 minutes until sticky and thick.
Coat the golden wings in the sticky sauce and toss so they are completely coated. Top with the sesame seeds and nuts and a sprinkle of salt and serve immediately.
- Recipe an adaptation of a recipe from Sabrina Ghayour, Simply