ingredients

GROUP A: SPICE MIX

• 1/2 tbsp red chili powder

• 1 tsp ground cumin

• 1 tsp onion powder

• 1 tsp garlic salt

• 1 tsp smoked Alderwood salt

• 1 tsp ground ginger

• 1 tsp ground cayenne pepper

• 1 tsp anise seeds

• 1 tsp fennel seeds

• 1 tsp brown sugar

GROUP B: WINGS

• 300 - 400 g skin-on chicken wings

• 3 tbsp olive oil

• 2 tsp plain Greek yogurt

• 1 tsp hot (spicy) honey*

• Salt & pepper, to taste

GROUP C: ADD-ONS

• 1 tbsp labneh

• 1 tbsp tahini paste

• Salt & pepper, to taste

• Lemon wedges, to garnish

Notes:

* If you do not have hot honey, simply add a pinch of red chili powder or ground cayenne pepper to the saucy coating.

method

• Make the spice mix: Toast the fennel seeds and anise seeds in a pan. Let them cool down completely. Add to a blender or food processor with the rest off the ground spices and blitz to form a uniform powdery mix.

• Marinate the wings: Add 2 - 3 tablespoons of the spice mix (there will be some left over still) to the chicken wings. Add a pinch of salt & pepper and the olive oil, and massage the spice mix into the chicken by rubbing well. Marinate for at least 30 minutes.

• Grill the wings either on a grill pan, or better still, on an outdoor grill. Cook till the skin starts to crisp on the outer edges, and the wings have well-defined grill marks. Drizzle or spray more oil while grilling, if necessary.

• Mix the yogurt, hot honey, a pinch of salt, and some fresh ground black pepper, to make a slightly runny dressing. Pour it all over the wings and toss the wings to coat each one completely. Mix all Group C ingredients to make the dip and serve with the grilled, saucy wings. Spritz some fresh lemon juice before digging in!