Ingredients

Method

• 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

Ingredients

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