Niall McKenna's Moroccan Chicken Wings


  • 900g chicken wings 
  • 3 tbsp maple syrup 
  • 1 tsp harissa paste 
  • ½ orange, zested and juiced 
  • ½ lemon, zested and juiced 
  • 1 tsp cumin seeds, crushed 


Begin by heating your grill to a high setting, making sure the extractor fan is on or the doors are open.  

Place the chicken wings onto a roasting tin, grilling for 15 minutes, after which, turning them over to grill on the other side until golden. 

Next, mix all of the harissa paste, syrup and cumin seeds with the orange and lemon zest and season with salt and pepper.  

Pour the sauce over the chicken wings, ensuring all the wings are coated and place under the grill again for a further 15 minutes. Or if you are holding onto the summer spirit, the wings can be cooked exactly the same way on a barbecue.

Back to Recipes