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Spicy chicken wings with fresh hot tomato salsa
Serves 4 Starters and mains
Ingredients
- 20 chicken wings, tips removed
- 4 garlic cloves, minced
- 60g coriander, chopped
- 60ml olive oil
- ½tsp cinnamon
- 1tsp smoked paprika
- 1tsp cayenne pepper
- 4tbsp honey
- juice of 1 lemon
- 3tbsp pomegranate molasses
For the fresh hot tomato salsa
- 60ml olive oil
- 8 red hot chilli peppers, sliced to reveal seeds
- 8 tomatoes, coarsely chopped
Method
Cut off the tips of each wing so that it looks like a mini drumstick. Make a marinade with the rest of the ingredients in a large bowl and toss in the chicken wings. Leave aside to absorb the flavours for 1 hour in the fridge. Preheat the oven to 180C/350F/Gas 4. Place the wings spread apart on a shallow roasting pan. Bake until crisp and cooked on the inside for about 35 minutes.
For the fresh hot tomato salsa, heat the oil in a large frying pan and add the chilli peppers, browning them slightly. Tumble in the chopped tomatoes. Season with salt and bring to a boil. Lower the heat and cover for 15 minutes to release the juice and allow the tomatoes to stew. Uncover and allow the liquid to reduce and thicken slightly. Remove and cool, then serve with chicken wings.
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