Ingredients Checklist
- 1kg v cut chicken wings
- Sea salt & cracked black pepper
- Mint & preserved lemon strips to garnish
FOR MARINADE
- 3 tbsp harissa paste
- 2 tbsp tomato paste
- ¼ cup maple syrup
- 4 garlic cloves, minced
- 1 tsp coriander
- 1 tsp smoked paprika
- Juice from 1 lemon
- Juice from 1 lemon ¼ cup olive oil
DIPPING SAUCE
- ¼ cup mayonnaise
- ¼ cup sour cream
- 1 garlic clove, minced
- 1 tsp cumin seeds
- Zest from one lemon
Instructions
- Mix together marinade ingredients in a small bowl.
- Season chicken wings with salt and pepper. Place into a large ziplock bag, pour over marinade, seal and massage to coat. Refrigerate and marinate for at least 2 hours.
- Preheat oven to 180°C. Line two oven trays with alfoil and baking paper and place wings onto the trays in a single layer, reserving marinade.
- Roast for 45 minutes, basting twice with the marinade.
- Meanwhile, mix together dipping sauce ingredients in a small bowl.
- Serve wings immediately. Garnish with preserved lemon, mint leaves and dipping sauce on the side.
