Step 1 of 5
Chicken Wings with Cumin, Lemon & Garlic
Cut each wing in two at the knuckle with sharp kitchen scissors, so you end up with a pile of drumettes and flats.
Step 2
Whisk the garlic, lemon zest and juice, cumin seeds and olive oil together with plenty of salt and pepper. Turn the wings through until every piece is coated, cover the bowl, and leave it in the fridge for at least 1 hour. Overnight is better.
Step 3
Heat the oven to 400°F. Spread the wings out in a single layer on a baking sheet with space between them, and roast for 35 to 40 minutes, until the skin has crisped.
Step 4
Drizzle the honey over the wings, turning them once so it glazes both sides, and roast for 10 minutes more, until sticky and the meat at the bone reads 165°F.
Step 5
Pile them onto a platter and serve hot, with plenty of napkins.