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£3.37/kgPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Preheat the oven to 200°C, gas mark 6. Put the chicken wings into a large mixing bowl. Scatter with the ras el hanout and baking powder and a good pinch of sea salt flakes. Toss well to coat. Transfer to a roasting tin and arrange them skin-side up. Roast for 35-40 minutes until charred and tender. The wings should be thoroughly cooked with no pink meat and juices that run clear.
Meanwhile, stir together the sugar, pomegranate molasses, tomato purée and a pinch of sea salt flakes.
Brush the glaze over the wings and return to the oven for 3-5 minutes until sticky. Let the wings sit for a few moments until they are cool enough to pick up, then serve.
This works well with chicken drumsticks - perfect for a picnic. Just cook them a little longer until the juices run clear and there is no pink meat.
Typical values per serving when made using specific products in recipe
Energy | 1,508kJ/ 360kcals |
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Fat | 18g |
Saturated Fat | 4g |
Carbohydrates | 22g |
Sugars | 19g |
Fibre | 0.8g |
Protein | 26g |
Salt | 0.6g |
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