Chicken wings with cumin, lemon & garlic Recipe

First, grab a pair of sharp kitchen scissors and cut each chicken wing at the knuckle, separating it into two pieces (the drumette and the flat). Discard the wing tips, or save them for stock.

In a medium bowl, combine the minced garlic, lemon zest and juice, 1 teaspoon cumin seeds, and 2 tablespoons olive oil. Season generously with salt and pepper. Add the chicken wing pieces to the mixture and toss well to ensure every piece is coated. Cover the dish and refrigerate to marinate for at least 1 hour, or even better, overnight if you have the time.

When you're ready to cook, preheat your oven to 200 °C (180 °C fan/gas mark 6) or get your outdoor barbecue hot. Arrange the marinated chicken wings on an oven tray in a single layer. Bake for 45-50 minutes, or until they're golden brown and crisp. If you're barbecuing, cook them for about 20 minutes.

For the last 10 minutes of either cooking method, drizzle the 1 tablespoon of honey over the wings. This will help them caramelize and get a little sticky. Serve the wings on a platter with plenty of paper napkins. For a Turkish-inspired spread, set out small bowls of olives, pistachios or almonds, dates, and pickled chillies, alongside some warm flatbreads.