This dish ain’t no pretty finger food. Lip-smackingly good, your guests will be going back for seconds. My chicken wings are utterly moreish with a sticky, spicy glaze and an accompanying cool yoghurt dip – which happens to make for good tortilla chip dipping too.
Preparation time – 10 minutes
Cooking time – 25 minutes
12 chicken wings
4 tsp garam masala
1 tbsp vegetable oil
2 tbsp pomegranate molasses
For the cool yoghurt dip
100g Greek yoghurt
¼ cucumber, grated and squeezed in a muslin
1 tsp za’atar
juice of ½ lemon
1 tsp extra virgin olive oil
Preheat the oven to 220°C/428°F.
In a baking tray, mix the chicken with oil and toss with the garam masala and sea salt. Place in the oven and cook for 20 minutes.
Remove from the oven, toss with the pomegranate molasses and return to the oven for 2-3 minutes. Keep a close eye on it so that it doesn’t caramelise and burn.
In the meantime make your dip. Mix the yoghurt with cucumber, seasonings and za’atar. Add the lemon juice to taste and drizzle with the olive oil.
Za’atar (sometimes spelt zaatar/zatar) is a middle Eastern spice blend of mainly thyme, marjoram, cumin and sesame seeds.
It can be bought at major supermarkets (Tesco, Waitrose, Ocado), online, from Barts spices or at Middle Eastern grocery shops. If you can’t get hold of it, replace with ½ tsp ground cumin, ¼ tsp dried thyme and ¼ tsp marjoram.
Pomegranate molasses is a thick, sweet and sour syrup that is used a lot in Middle Eastern cooking. It’s available at most major supermarkets, online and at Middle Eastern grocery shops.
If you’re unable to find it replace it with 2 tbsp of thick good quality balsamic vinegar. You won’t get quite the same flavour but it’ll still be tasty.
The chicken wings can be left to marinate overnight. Simply pop in the oven 30 minutes before the guests arrive.
The yoghurt dip can be made several hours in advance and kept in an airtight container.