Sticky BBQ pomegranate molasses wings with dukkah
These wings are marinated in a sweet, sour and fragrant pomegranate molasses and honey mixture and grilled over fire until sticky and caramelised. They're finished with dukkah - an Egyptian and Middle Eastern condiment made with seeds, spices and often nuts.
Ingredients
Metric
Imperial
Wings
- 6 chicken wings, separated into drums and flats
- 5 tbsp of pomegranate molasses
- 1 tbsp of honey
- 1 tbsp of lemon juice
- 1 tbsp of vegetable oil
- 1/2 tsp ground cumin
- 1 tsp pul biber chilli flakes
- salt to season
Dukkah
- 1 tbsp of sesame seeds
- 2 tsp fennel seeds
- 2 tsp coriander seeds
- 1 tsp cumin seeds
- 1 tsp sea salt flakes
Method
Combine all the ingredients for the wings except the wings themselves and mix well. Divide in half and use half the marinade to coat the wings. Transfer to the fridge and leave overnight, if possible
- 5 tbsp of pomegranate molasses
- 1 tbsp of honey
- 1 tbsp of lemon juice
- 1 tbsp of vegetable oil
- 1/2 tsp ground cumin
- 1 tsp pul biber chilli flakes
- salt to season
- 6 chicken wings, separated into drums and flats
To cook the wings, light a BBQ for indirect cooking, with the coals arranged either in the centre or off to one side
Cook the wings over direct heat but close to the coals for around 30 minutes, brushing regularly with the reserved marinade (move them closer to the coals as they start to burn down)
Combine all the ingredients for the dukkah and mix well
- 1 tsp sea salt flakes
- 1 tsp cumin seeds
- 2 tsp coriander seeds
- 2 tsp fennel seeds
- 1 tbsp of sesame seeds
Once the wings are cooked, give them a final brush with the marinade and sprinkle with the dukkah to serve
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
SITES
