Lemon-spiced Chicken Wings with Cumin, Harissa and Mint Yoghurt

by eat in my kitchen

Lemon Cumin Chicken Wings with Mint Yoghurt

Chicken wings are often underestimated, unfortunately. Their tasty meat is packed in between the bones which keeps it juicy and due to the short roasting time it doesn’t dry out. There isn’t much meat on the wings which is an advantage to me as I prefer a small portion of meat especially when it’s getting closer to summer and the temperatures rise. It’s definitely enough for a spicy treat together with some aromatic cumin, harissa, lemon juice and a few slices of my Moroccan preserved lemons (which you could replace with lemon zest).

The spices and lemon made a delicious skin, golden and crisp after 20 minutes in the oven and packed with wonderful aromas. I like to eat the wings with my fingers, to feel their sticky juices and dip them in a refreshing sauce of yoghurt, sour cream, lemon and mint.

You could also throw them on the grill which would add some smoky flavours or take them out with you on a summery picnic. It’s almost June and my mood calls for an early summer picnic with friends and lots of pots and plates of delicious food, so one dish is already sorted!

Lemon Cumin Chicken Wings with Mint Yoghurt

Lemon-spiced Chicken Wings with Cumin, Harissa and Mint Yoghurt

For 2 people as a main you need (we had half for lunch)

chicken wings 8
olive oil 4 tablespoons
freshly squeezed lemon juice 2 tablespoons
cumin 1 teaspoon
harissa 1 teaspoon
black pepper, crushed, 10 peppercorns
preserved lemon, sliced, 1/4
(or lemon zest 1 teaspoon)
coarse sea salt

For the yoghurt dip
yoghurt 4 tablespoons
sour cream 2 tablespoons
freshly squeezed lemon juice to taste
mint leaves, chopped, 10
salt and pepper

Set the oven to 210°C / 410°F top / bottom heat.

Whisk the olive oil with the lemon juice, cumin, harissa and black pepper and stir in the slices of the preserved lemon or the lemon zest. Place the chicken wings in a baking dish or on a baking sheet and coat with the spice oil. Sprinkle with salt and roast for 20 minutes or until golden and crisp.

Mix the yoghurt, sour cream, lemon juice, mint, salt and pepper and whisk until creamy.

We ate this with a simple green salad on the side and some baguette to dip into the juices. The French bread was also great with the yoghurt dip although Naan bread would have been more authentic.

Lemon Cumin Chicken Wings with Mint Yoghurt

 

Lemon Cumin Chicken Wings with Mint Yoghurt

 

Lemon Cumin Chicken Wings with Mint Yoghurt