Turkish Chicken Wings with Freekeh Salad

This Turkish Chicken Wings dish is all about the spices! Paprika, cinnamon, nutmeg, cumin, dried garlic and salt all come together to create a stunning marinade which can also be used on fish or vegetables. The freekeh salad is also packed with flavour!

Ingredients

For the chicken wings

900g chicken wings
1 tablespoon garlic powder
1 tablespoon dried mint
1 teaspoon black pepper
1 tablespoon ground cinnamon
1 tablespoon nutmeg
1/2 teaspoon ground cloves
2 tablespoons paprika
1 teaspoon ground cumin
1 teaspoon salt
100ml olive oil

For the salad:

200g freekeh
500ml chicken stock
1 tablespoon sumac
1 red onion, sliced
1 large bunch parsley, chopped
1/2 cucumber, deseeded and sliced
1/2 yellow pepper, diced
200g cherry tomatoes, halved
1 lemon, juice only
100g pomegranate seeds
100ml olive oil

Method

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Pre-heat the oven to 200ºC. Mix all the spices with the salt and oil. Place the chicken wings into a bowl and pour over the spice mix coating them all over.

Place in the oven and roast for 30 minutes.

Add the freekeh to a pan with cold stock and bring to the boil. Reduce the heat to a simmer and cook for 15 minutes. Allow to cool then mix in all the remaining ingredients in and serve alongside the spicy chicken wings.