Chicken wings with cumin, lemon & garlic
Turkish cooks balance warming spices with bright citrus to build complexity in simple dishes. These wings rely on cumin seeds toasted before grinding, which deepens their earthiness and prevents the flat taste of pre-ground spice. The honey melts into the pan's edges during cooking, caramelizing slightly and binding the garlic, lemon, and oil into a glossy glaze that clings to each piece. What emerges is savory and sharp at once, with sweetness playing a supporting role rather than dominating.
Instructions
step 1 Using a pair of sharp kitchen scissors, cut each wing at the knuckle into two pieces.
Mix the garlic, lemon zest and juice, cumin and oil with plenty of seasoning, then tip into a dish with the chicken wings and toss to coat.
Cover and put in the fridge to marinate for at least 1 hr, or overnight if you have time. step 2 Heat oven to 200C/180C fan/gas 6, or heat an outdoor barbecue.
Bake the chicken wings on an oven tray for 45-50 mins until crisp, or barbecue for 20 mins, drizzling over the honey for the final 10 mins of each method.
Serve on a platter with plenty of paper napkins.
Fill small bowls with olives, pistachios or almonds, dates and pickled chillies and flatbreads to serve alongside, along with the dishes below..
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