Dukkah-spiced BBQ chicken wings

• sesame seeds↗50g g
• cumin seeds↗1 tbsp tbsp
• coriander seeds↗1 tbsp tbsp
• coarsely ground black pepper↗1 tsp tsp
• paprika↗1 tsp tsp
• lemon↗juice 1

  juice 1 plus extra wedges to serve

• olive oil↗2 tbsp tbsp
• tahini paste↗1 tbsp tbsp
• chicken wings↗25
• pomegranate seeds↗handful

  (from a tub or whole fruit)

• coriandersmall handful

  leaves, stems discarded

• lemon↗

  wedges, to serve

Step-by-step instructions

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   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, the pomegranate seeds and coriander leaves, and serve with lemon wedges.