Description
This recipe features crispy oven-baked chicken wings infused with warming spices and coated in a sticky, sweet, and spicy chilli and date caramel glaze. The wings are seasoned with cumin and sumac for a fragrant base, then baked to perfection before being brushed with a luscious date and chilli caramel sauce, finished with toasted sesame seeds for added texture and flavor.
Ingredients
Scale
Chicken Wings
- 1kg chicken wings
- 1 tbsp ground cumin
- 2 tsp sumac
- 2 tbsp plain flour
- 1 tbsp vegetable oil
Chilli & Date Caramel Glaze
- 6 dates, stoned
- 2 red chillies, deseeded, plus 1 thinly sliced to serve
- 150g light brown soft sugar
- 150ml red wine vinegar
- 100ml water (for blending)
- 2 tsp sesame seeds, toasted
Instructions
- Prepare the chicken wings: Preheat your oven to 200°C (180°C fan)/gas mark 6. In a large bowl, toss the chicken wings with ground cumin, sumac, plain flour, and generous seasoning to coat evenly.
- Bake the wings: Spread the seasoned wings out on a large baking tray in a single layer. Drizzle with vegetable oil and roast in the preheated oven for 35 minutes, turning them halfway through to ensure even cooking and browning.
- Make the chilli & date caramel glaze: While the wings cook, add the stoned dates, deseeded red chillies, light brown sugar, red wine vinegar, and 100ml water into a food processor. Blitz until smooth, then transfer the mixture to a saucepan and simmer gently for 5 minutes until it thickens into a glossy caramel sauce.
- Glaze the wings: Remove the wings from the oven and brush them generously with the chilli and date caramel glaze, ensuring each wing is well coated.
- Finish baking and garnish: Sprinkle toasted sesame seeds over the glazed wings. Return the tray to the oven for an additional 10 minutes, turning and brushing with more glaze halfway through, until the wings are sticky and caramelized.
- Serve: Garnish with the thinly sliced extra red chilli for a fresh pop of heat and color. Serve the wings hot as a delicious appetizer or snack.
Notes
- To remove seeds from chillies, cut them in half lengthwise and scrape out the seeds with a knife or spoon to reduce heat while keeping flavor.
- For extra crispy wings, pat them dry with paper towels before seasoning and baking.
- If you prefer less heat, reduce the number of chillies or omit the thin sliced chilli garnish.
- The glaze can be made ahead and stored in the refrigerator for up to 3 days. Reheat gently before using.
- Sumac adds a tangy, lemony flavor—if unavailable, substitute with a small squeeze of lemon juice and a pinch of smoked paprika.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Middle Eastern
Keywords: chicken wings, spicy wings, date caramel sauce, chilli glaze, baked wings, Middle Eastern wings, sticky wings
