Berbere chicken wings

1 HOUR 40 MINUTES + MARINATING SERVES 4 AS A SNACK | EASY

chicken wings 1kg, jointed vegetable oil 1 tbsp sea salt flakes 1 tsp runny honey 2 tbsp lemon wedges to serve BERBERE SPICE MIX cardamom 8, pods discarded and seeds ground black peppercorns 1 tsp, ground coriander seeds 1 tsp, toasted and ground smoked sweet paprika 2 tbsp garlic granules 2 tsp dried chilli flakes 1 tsp ground fenugreek 1 tsp ground cumin 1 tsp ground ginger Ω tsp SOURED CREAM AND LIME DIP soured cream 100ml lime 1, zested and juiced

• Mix all of the berbere spice mix together in a large bowl and add the chicken wings, oil and salt. Toss well and marinate in the fridge for at least 2 hours but preferably overnight.

• Heat the oven to 180C/fan 160C/gas 4. Tip the chicken wings and all of the marinade into a roasting tin, cover with a double layer of foil and roast in the oven for 1 hour or until the chicken wings are tender.

• To make the dip, mix the cream and lime zest and juice with a little seasoning.

• Turn the oven up to 200C/fan 180C/gas 6, remove the foil and toss the wings with the honey. Roast for another 20 minutes, tossing regularly, until the wings are caramelised and sticky. Serve with lemon wedges and the soured cream dip.

PER SERVING 456 KCALS | FAT 28.5G SATURATES 9G | CARBS 13.9G | SUGARS 12.7G FIBRE 2.2G | PROTEIN 34.9G | SALT 1.4G