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

Ingredients

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

Method

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.
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.
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.