Dukkah Spiced Chicken Wings

On 7th August 2015, This was Dinner

I went out last night and thought that Mr S might have made these to have all to himself. This would have disappointed me immensely as, although chicken wings are not my favourite, I’ve been staring at these on my BBC Good Food calendar at work for the whole of July!

I’d never heard of dukkah until I saw this recipe and now it seems to be everywhere. Apparently there are no fixed recipes for it but they tend to contain nuts, which this one doesn’t, the addition of some nuts* would have made this even more delicious.

Contains a little marinating time.


  • Toast some sesame seeds
  • Toast some cumin and coriander seeds
  • Juice a lemon
  • Preheat the oven to 180ºc (fan)
  • Get chicken wings, pomegranate, paprika, tahini paste, olive oil & seasoning ready


Pop the sesame seeds, coriander and cumin seeds and seasoning in a processor and whizz to a coarse mix.

Mix the lemon juice with the tahini and olive oil. Rub over the chicken wings, cover and chill for an hour.

Sprinkle most of the dukkah mix all over the wings then transfer to a baking tray and cook in the oven for around 40 minutes until cooked.

When ready to serve, sprinkle over the remaining dukkah mix then cut the pomegranate in half and tap to sprinkle the seeds.

I would have squeezed over some more lemon juice but I didn’t have another lemon.

TWD_0708_Dukkah_WingsI tend to enjoy the ‘crusty’ wings rather than the ‘saucy’ ones so these were perfect.

*I typed ‘nits’ that would be a different meal entirely!


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