Chicken wings with cumin, lemon & garlic

Pick up a few extras from the deli and turn this into a Middle Eastern mezze spread to share with friends

  • Prep:10 mins
    Cook:50 mins
    Plus marinating
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 191
  • fat 15g
  • saturates 4g
  • carbs 3g
  • sugars 2g
  • fibre 0g
  • protein 13g
  • salt 0.13g


  • 12 chicken wing
  • 2 garlic clove, crushed
  • zest and juice 1 lemon
  • 1 tsp cumin seed
  • 2 tbsp olive oil
  • 1 tbsp honey


Turkish tomato & pepper dip
Finely dice 2 de-seeded plum tomatoes, 1 small red pepper and 1 small red onion. Mix with 1 tbsp tomato purée, 1 tbsp extra-virgin olive oil, 1 tbsp red wine vinegar, 1 tbsp chopped parsley and ½ tsp each ground coriander and paprika. Season with salt and add a pinch dried chili flakes if you like it hot. Eat with flat bread.Rosewater martinis
Simmer 85g caster sugar in 100ml water in a small pan until dissolved, then cool. For each cocktail, shake 2 tbsp vodka, 1 tbsp of the sugar syrup and a few drops of rosewater with ice. Decorate with rose petals, if you like.Feta bites
Cut a 250g pack feta into 2-3cm chunks. Sprinkle with 1 tsp cumin seeds and drizzle with 1 tbsp olive oil. Scatter with chopped parsley and squeeze over a little lemon juice.


  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.

  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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