• 2 tsp white pepper
  • 1 tsp black pepper
  • 1 tsp coriander seeds
  • ½ tsp allspice
  • 1 tsp kashmiri chilli flakes
  • ½ tsp fennel seeds
  • ¼ tsp cassia
  • 1 tsp pomegranate seeds (dried)
  • ½ tsp lemon zest
  • 3 tsp light muscavado sugar
  • 2 tsp salt
  • 14 chicken wings (cut into two so you get wings and wonderful little ‘drumettes’)


  • Grind all the spices and pomegranate seeds in a pestle and mortar or electric grinder to a coarse powder.
  • Pour the spices into a large mixing bowl, add the lemon zest, sugar and salt, then mix to combine all the flavours.
  • Add your chicken wings and drumettes, mix around to coat all the chicken pieces thoroughly.
  • Pop onto a high shelf on your BBQ and cook gently for 10mins one side, turn them over then cook for another 10mins*
  • Pile high on a handy serving platter, drizzle with Green Saffron’s “Pukka Party Sauce” and serve immediately with paper serviettes at the ready!
  • *You could alternatively pop them onto a solid baking tray and into an oven set at 230° or gas mark 8 for 30mins, turning only once. A handy tip for you, given our unpredictable weather!


Arun's Tip: Cut off the tips, but don’t discard them. Why not keep them in the freezer (in a freezer bag) for the next time you make a chicken stock?