Serves 4-6

Free of: gluten and all top allergens

Ingredients

• 4 lbs (1.8 kg) chicken wings
• 1 tbsp (15 mL) ground cumin
• 1 tsp (5 mL) ground cinnamon
• 1 tbsp (15 mL) salt
• 1 tsp (5 mL) garlic powder
• 1 tsp (5 mL) cayenne
• 1/4 cup (60 mL) allergy-safe vegetable oil
• 1/2 cup (125 mL) summer blossom honey
• 1 tbsp (15 mL) lemon zest

Method

1. In a large bowl, stir together cumin, cinnamon, salt, garlic powder, cayenne and oil.
2. Add chicken wings to bowl and coat with spice rub. Cover and refrigerate.
3. Pre-heat barbecue on medium-high.
4. In a small bowl, mix honey and lemon zest together. Set aside.
5. Lightly oil the grill. Cook wings on grill for about 12-14 minutes, turning often, until cooked through.
6. Brush honey lemon glaze over wings until coated. Continue to cook for 2-4 minutes.
7. Transfer to a platter and serve with cut carrots and celery.

Recipe by Simon Clarke

First published in Allergic Living magazine.
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