Chicken wings with chilli & date caramel

Sweet, sticky chicken wings, spiced with sumac and sprinkled with toasted sesame seeds. They're simple to prepare and sure to be snapped up immediately

  • Prep:10 mins
    Cook:45 mins
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 451
  • fat 17g
  • saturates 4g
  • carbs 48g
  • sugars 43g
  • fibre 2g
  • protein 24g
  • salt 0.8g


  • 1kg chicken wings
  • 1 tbsp ground cumin
  • 2 tsp sumac
  • 2 tbsp plain flour
  • 1 tbsp vegetable oil
  • 6 dates, stoned
  • 2 red chillies, deseeded, plus 1 thinly sliced to serve
  • 150g light brown soft sugar
  • 150ml red wine vinegar
  • 2 tsp sesame seeds, toasted


  1. Heat oven to 200C/180C fan/ gas 6. Tip the chicken wings into a large bowl and toss with the cumin, sumac, flour and plenty of seasoning. Spread out over a large baking tray, drizzle with oil and cook for 35 mins, turning halfway through cooking.

  2. Meanwhile, make the glaze. Put the dates, chillis, sugar and vinegar in a food processor with 100ml water and blitz. Pour into a saucepan and bubble for 5 mins until thick and glossy.

  3. Brush the glaze over the chicken wings, making sure they’re well coated, and sprinkle with the sesame seeds. Return to the oven for 10 mins more, turning and brushing after 5 mins until sticky.

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