Dukkah-spiced BBQ chicken wings

Chicken wings make a perfect platter of finger food to share at a barbecue or party – this nutty spice mix gives a crispy golden coating

  • Prep:15 mins
    Cook:50 mins
    plus marinating
  • Serves 12
  • Easy

Nutrition per serving

  • kcal 214
  • fat 14g
  • saturates 3g
  • carbs 4g
  • sugars 3g
  • fibre 1g
  • protein 17g
  • salt 1g


  • 50g sesame seeds
  • 1 tbsp cumin seeds
  • 1 tbsp coriander seeds
  • 1 tsp coarsely ground black pepper
  • 1 tsp paprika
  • juice 1 lemon, plus extra wedges to serve
  • 2 tbsp olive oil
  • 1 tbsp tahini paste
  • 25 chicken wings
  • handful pomegranate seeds (from a tub or whole fruit)
  • small handful coriander leaves, stems discarded
  • lemon wedges, to serve


Choosing pomegranates

Choose pomegranates that feel heavy and are free from bruises or nicks in their skin. Pomegranates are a good source of vitamins and antioxidants – use leftover seeds to stir through yogurts and breakfast cereals, or add to drinks as a garnish. 

Tahini sauce

Tahini makes a great accompaniment for all kinds of barbecued foods – simply thin out the paste with some water and/or lemon juice to a consistency you like. You can experiment by adding smoked paprika, crushed garlic, fresh herbs or capers. 


  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. 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. 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. 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.

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