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
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*We recommend the help  of a registered dietician Low FODMAP Recipe and Gluten Free Recipe - Dukkah-spiced chicken wings