Grilled sesame chicken wings with sticky pomegranate, parsley and shallot salad

Serves four as a first course

For the marinade

• 12 chicken wings
• 4 tbsp tahini
• 1 lemon
• 4 tbsp cold water

For the salad

• 3 cloves salt
• 0.5 tsp smoked paprika
• 1 tsp ground cumin
• 1 lemon
• 3 tbsp tahini
• 1 tbsp olive oil

• 0.5 pomegranate
• 2 tbsp pomegranate molasses
• 1 lemon
• 1 tbsp olive oil
• 0.5 shallot
• 1 large bunch flat-leaf parsley

Step 1
Whisk the marinade ingredients in a large bowl and season.

Step 2
Add the wings, rub the mix all over, and refrigerate for half an hour.

Step 3
Meanwhile, whisk the tahini and lemon juice (it will seize up a little), followed by the water, bit by bit, until the mix is the consistency of double cream.

Step 4
Season to taste and set aside.

Step 5
Mix all the salad ingredients except the parsley in a bowl, then season to taste.

Step 6
Grill the wings under a hot grill or on a griddle pan for 20-30 minutes, turning them regularly, until golden and crisp on the outside and the juices run clear.

Step 7
Transfer to a large platter, spoon the sauce over the top, then toss the parsley leaves into the salad, spoon over the wings (or serve on the side) and serve at once.