| 16 | 60 | 538 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 50 min | 4 |
| 900 gm | Chicken wing(s) (2 lbs) |
| 1 tbsp | Ghee |
| 2 tsp | Paprika, smoked |
| 2 tsp | Onion powder |
| 1 tsp | Garlic powder |
| 1 tsp | Cayenne pepper |
| 1/2 tsp | Ginger, dried |
| 1/2 tsp | Cumin (ground) |
| 1/2 tsp | Coriander, ground (ground) |
| 1/2 tsp | Cinnamon (ceylon) |
| 2 tbsp | Butter, grass fed, unsalted |
| 1 tsp | Dijon mustard |
| 3 tsp | Tomato paste, organic |
| 1 tbsp | Sesame seeds |
| 2 stalk(s) | Green onion (chopped) |
| 1 pepper(s) | Red chili pepper (also chile or chilli) (chopped) |
Preheat the oven to 180°C (350°F)
In a mixing bowl combine the powdered seasonings and season with salt and pepper
Melt 1 tablespoon of the ghee and add half of the seasoning, mix well
Place the chicken wings in an oven proof dish and rub the seasoning into the wings
Bake in the oven for 20-25 minutes
Whilst the chicken is cooking, melt the butter in a small pan and add the mustard, tomato paste and remaining seasoning mix and whisk to form a smooth paste
Bring the sauce to the boil stirring constantly for a few minutes
Remove the wings from the oven and pour over the sauce
Bake the wings for a further 25-30 minutes, but remember to turn them over half way through cooking
When the wings are fully cooked, sprinkle over the sesame seeds, chillies and spring onions and serve
| Meat | 2.5 |
| Vegetables | 0.3 |
