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Apricot chicken wings with ginger-biscuit dukkah

By Khanya Mzongwana

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 30 minutes

Ingredients

100 g Woolworths apricot harissa
25 g Woolworths hot seasoning
4 T extra virgin olive oil
1 lemon, juiced
20 free-range chicken wings, halved
90 g Woolworths hummus, for serving

For the ginger-biscuit dukkah:

30 g Woolworths coriander-and-roasted seed dukkah
3 Woolworths ginger snaps, roughly chopped

For the salad, combine:

4 mini cucumbers, sliced diagonally
10 g mint leaves, picked
10 g fresh coriander leaves, picked
2 T extra virgin olive oil
sea salt and freshly ground black pepper, to taste

Method

1. Preheat the oven to 200°C. In a bowl, combine the hot seasoning, apricot harissa, olive oil and lemon juice. Add the wings and toss until the they’re completely coated. Place on a baking sheet and roast for 30 minutes or until cooked through and slightly charred. Keep warm.

2. To make the dukkah, toast it in a pan until fragrant. Add the chopped ginger biscuits and set aside.

3. To serve, dollop the the hummus onto a serving platter. Place the wings beside the hummus and add the salad on the side. Sprinkle generously with the ginger-biscuit dukkah and serve hot.

Find more chicken recipes here

Videographer: Romy Wilson

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Ingredients

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