50g sesame seeds
1 tbsp cumin seeds
1 tbsp coriander seeds
1 tsp coarsely ground black pepper
1 tsp paprika
juice 1 lemon, plus extra wedges to serve
2 tbsp olive oil
1 tbsp tahini paste
25 chicken wings
small handful coriander leaves, stems discarded
lime wedges, to serve
To make dukkah, toast the sesame seeds in a frying pan until lightly golden, then transfer to a bowl.
In the same pan, toast the cumin and coriander seeds until fragrant.
Now combine all the spices, sesame seeds and some seasoning in a mini food processor, coffee grinder or pestle and mortar and blend to a coarse mix.
Mix the lemon juice, olive oil and tahini paste and rub all over the chicken wings. Leave to marinate in the fridge for 1 hr.
Reserve 1 tbsp of the dukkah mix and sprinkle the rest over the wings with 1 tsp salt. Toss to coat, and leave for up to 24 hrs in the fridge.
Light the barbecue and wait until the coals are covered with a thin layer of white ash, which means it is hot enough to cook (or heat oven to 200C/ 180C fan/gas 6).
Barbecue the wings, turning, for 25-30 mins until charred and cooked through (or roast in the oven for 45-50 mins).
Transfer the wings to a big platter. Scatter over the reserved dukkah and coriander leaves, and serve with lime wedges.
Recipe adapted from: Good Food