Sweet, sticky and the perfect buffet accompaniment.
We hope you enjoy this recipe adapted from John Gregory-Smith’s book, Fast Feasts. This recipe hasn't been created for Waitrose or tested by our food team, so we are unable to answer any questions you may have.
- Prepare15 mins
- Cook40 mins
- Total time55 mins
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.