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/350°F fan/gas 6. Spread the wings out in a single layer on a baking sheet with space between them, and roast for 45–50 minutes until the skin has crisped.
Step 4
Drizzle the honey over for the last 10 minutes of cooking, turning the wings once so it glazes both sides.
Step 5
Pile them onto a platter and serve hot, with plenty of napkins.
