1. Prepare the wings

    Prepare 1kg chicken wings. Separating the wings makes them quicker to cook. Use a sharp knife to remove the 'tips' slice between the joint to make two 'winglets'. Feel the joint with your fingers, so you know where to cut. The knife should go easily between the bones. Pat dry with kitchen paper. Preheat the oven to gas 6, 200°C, fan 180°C.

  2. Coat the chicken

    Crush 2 tsp cumin seeds, ½ tsp sea salt, ½ tsp ground black pepper, 1 tbsp smoked paprika, 1 tsp chilli powder and 1½ tsp dried oregano to a smooth powder using a pestle and mortar. Tip into a bowl, add the chicken and massage the rub into the skin. If you don't have a pestle and mortar, use ground cumin instead of cumin seeds, and choose fine salt. Transfer to a baking tray lined with nonstick baking paper. Roast for 30 mins, turning halfway, until cooked through.

    The spice rub can also be stored in a small jar and used to sprinkle over vegetables, pork or chicken before roasting.

  3. Make a glaze

    Meanwhile, light the barbecue (or heat a griddle pan). Whisk together 2 tbsp dark soft brown sugar, 100g tomato ketchup, 2 tbsp cider vinegar, 2 tbsp clear honey, 1 tbsp English mustard, 2 tbsp soy sauce and 1 tsp hot sauce (such as Tabasco) in a small pan. Heat gently until the sugar has dissolved, then bring to the boil. Reduce to a simmer for 5 mins until thickened. This slightly sweet barbecue glaze complements the spices in the rub. The heat from the spices will be softened once cooked, but you can omit the chilli powder and hot sauce, if you like.

  4. Brush with the glaze

    Brush the glaze over the wings several times to ensure they are sticky and well coated. This keeps the meat moist and adds layers of flavour. Coating the wings in a rub and then a glaze gives them maximum taste – the spices will add a deep flavour, while the glaze adds sweetness and stickiness. Drizzle with 1 tbsp vegetable oil to prevent sticking, or you can add the oil to the glaze, if you prefer.

  5. Cook the wings

    Transfer the wings to the barbecue (or griddle pan). Depending on the size of your barbecue or griddle pan, cook in batches. If using a barbecue, place the meat around the outside. Cook for 5-8 mins, turning every 1-2 mins and brushing with more glaze until charred. Add 2 halved lemons to the pan, cut-side down, and cook for 3 mins.

  6. Make a quick dip

    To make a cooling dip for the spicy wings, whisk together 150g Greek-style yogurt, the juice of ½ lemon, 2 tbsp snipped chives and 1 large crushed garlic clove; season.

  7. Serve

    Transfer the wings to a plate. Top with 2 finely shredded spring onions and serve with the lemons and dip, if you like.

    RFO 636x418 Barbecue chicken wingsCalories 314 (16%), sugar 12g (13%), fat 21g (29%), saturates 5g (27%), salt 1.6g (27%), based on 6 servings (without dip).

  8. Ingredients

    We've made a handy shopping list so you can get everything you need to make this more-ish chicken wings recipe. Don't forget to screenshot before you go shopping!

    1kg pack chicken wings
    1 tbsp vegetable oil
    2 lemons, halved
    2 spring onions, finely shredded

    For the spice rub

    2 tsp cumin seeds
    ½ tsp sea salt
    ½ tsp ground black pepper
    1 tbsp smoked paprika
    1 tsp chilli powder
    1½ tsp dried oregano

    For the glaze

    2 tbsp dark soft brown sugar
    100g tomato ketchup
    2 tbsp cider vinegar
    2 tbsp clear honey
    1 tbsp English mustard
    2 tbsp soy sauce
    1 tsp hot sauce, such as Tabasco

    For the dip

    150g Greek-style yogurt
    ½ lemon, juiced
    2 tbsp chives, snipped
    1 large garlic clove, crushed