Moroccan Wings in Sesame Crust

From Moroccan in this recipe for chicken wings - honey glaze with sesame seeds and oregano and harissa - a spicy sauce in the form of a paste of chili and garlic with the addition of coriander, cumin, salt and olive oil. By the way, according to the same recipe, instead of wings, you can bake chicken drumsticks, thighs or chicken legs - it will be delicious in any case. You won't need a hearty side dish for the wings; yogurt and lemon will be enough.

Ingredients

• 1 kg An-Noor chicken wings
• 1 tbsp odorless olive oil
• 1 tbsp sesame oil
• 2 lemons
• 4 tablespoons honey
• 2 tbsp toasted sesame seeds
• 1 tbsp chopped fresh oregano
• 1 lemon
• 1 glass of yogurt
• harissa

Directions

1. Place the wings in a bowl, drizzle with olive and sesame oil, and stir. Transfer to a baking dish and cook in an oven preheated to 180C for about 30 minutes.
2. Remove the zest from 2 lemons with a fine grater. Squeeze the juice out of half a lemon.
3. Combine honey, lemon juice, zest, sesame seeds, and oregano. Use a brush to apply the mixture to the wings.
4. Return the wings to the oven for 20 minutes. In the middle of cooking, turn the wings over and brush the frosting again.
5. If you bake the wings on a grill or barbecue, then put them on a well-heated wire rack and fry until cooked for 15-20 minutes. The wings need to be turned over often so that the sauce does not burn, but bakes in the icing. Therefore, it is better to use a double grate with a lock.
6. Serve with cold yogurt, lemon wedges, harrisa (or adjika). Let everyone make their own sauce to their taste.