Maple and harissa chicken wings with tabbouleh

Name: Maple and harissa chicken wings with tabbouleh
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: ½ cup (80g) burghul (or couscous); 80ml maple syrup; 4 garlic cloves, crushed; 40.00 ml harissa; 1.5kg chicken wings, tips removed; 1 bunch each mint, coriander and flat-leaf parsley, leaves picked; 500.00 ml nasturtium leaves (or rocket); 250g cherry tomatoes, chopped; 2 spring onions (bulb attached), thinly sliced; 1 Lebanese cucumber, sliced; 2 tsp sumac; Juice of 1 lemon; ¼ cup (60ml) extra virgin olive oil

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Maple and harissa chicken wings with tabbouleh

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by Phoebe Wood

Aug 10, 2017

These sticky wings are perfect served hot or cold.

½ cup (80g) burghul (or couscous)
1/3 cup (80ml) maple syrup
4 garlic cloves, crushed
2 tbs harissa
1.5kg chicken wings, tips removed
1 bunch each mint, coriander and flat-leaf parsley, leaves picked
2 cups nasturtium leaves (or rocket)
250g cherry tomatoes, chopped
2 spring onions (bulb attached), thinly sliced
1 Lebanese cucumber, sliced
2 tsp sumac
Juice of 1 lemon
¼ cup (60ml) extra virgin olive oil

Method

1.

Place burghul in a bowl and cover with ½ cup (125ml) boiling water. Cover with plastic wrap and set aside until water is absorbed, then fluff with a fork.
2.

Preheat oven to 220°C. In a bowl, combine maple syrup, three-quarters of the garlic, 1 tbs harissa and a large pinch of salt. Toss wings in the mixture, and arrange in a single layer on a paper-lined baking tray.
3.

Bake for 45 minutes, turning once, or until caramelised and golden. Toss with remaining 1 tbs harissa.
4.

Meanwhile, to make the tabbouleh, combine herbs, leaves, tomato, spring onion, cucumber and burghul in a bowl.
5.

Whisk sumac, lemon juice, oil and remaining garlic in a bowl and season. Add dressing to tabbouleh and toss to coat. Serve with the caramelised wings.