I dunno about you but I’m starting to get a tad bored of the mighty Buffalo wings. Don’t get me wrong, I love them dearly but I just think there’s more can be accomplished with these crackers such as steering away from the US of A and steaming straight for the North African coast as a robust alternative.

Spices rock my world and working with them is a continual pleasure and adventure, I tend not to follow recipes when it comes to spices instead letting my hand and eye guide me always drawing back on what I already know (that’s important!) ….and the chicken wing is wonderful palate to practice on as it takes big flavours well.

Try these North African inspired Chicken Wings as a viable alternative to the still incredible Buffalo Wings

Ingredients – serves 4

12 full free range chicken wings

50 mls rapeseed oil

2 cloves garlic rough chop

2 tps cumin seeds

2 tps coriander seeds

1 pinch chili flakes

1 tbs sweet paprika

2 tps turmeric

Juice of 1/2 a small lemon

Slat and pepper

Step 1

Get the marinade for the wings together – add everything to a mortar and pestle or a processor and hammer to a wet paste

Step 2

Massage the marinade into the wings and leave covered in the fridge for 24 hours

Step 3

Roast the wings under tight fitting foil for 30 minutes at 180c this will get the cook the wings through and make sure they are moist and tender.

Step 4

Sling the wings, uncovered back into the oven – crank up to 200c and hard roast for about 10 more minutes or until browned and charred.

Finally serve the wings with a spiced and lemon cous cous – Add100grams cous-cous to 100mls of chicken stock, cover and leave to plump up fro 10 minutes. Use a fork to fluff up the cous cous, add a pinch of turmeric, chopped coriander and squeeze of lemon juice and you are good to go…….