Chicken wings with chilli and date caramel

• chicken wings↗1kg g
• ground cumin↗1 tbsp tbsp
• sumac↗2 tsp tsp
• plain flour↗2 tbsp tbsp
• vegetable oil↗1 tbsp tbsp
• dates↗6

  pitted

• red chilies↗2

  seeded removed, plus 1 thinly sliced for serving

• soft light-brown sugar↗150g g
• red wine vinegar150ml ml
• sesame↗2 tsp tsp

  toasted

Step-by-step instructions

1. 1

   Preheat the oven to 200C/180C fan/gas 6. Transfer the chicken wings to a large bowl and toss them with ground cumin, sumac, plain flour and a generous amount of seasoning. Spread them on a large tray, drizzle with vegetable oil and bake for 35 minutes, turning halfway through.

2. 2

   Meanwhile, prepare the glaze. Place the dates, red chilies, soft light-brown sugar and red wine vinegar in a food processor together with 100ml water and blend. Transfer to a saucepan and cook for 5 minutes until thickened and glossy.

3. 3

   Brush the wings with the glaze, coating them thoroughly, and sprinkle with toasted sesame. Return to the oven for another 10 minutes, turning and basting after 5 minutes, until sticky.